Bovine M. longissimus thoracis meat quality differences due to Canada quality grade

Differences in meat quality characteristics between the four Canada beef quality grades (Canada Prime, AAA, AA, and A) at days 4 and 18 post mortem were investigated using 48 (n = 12/grade) bovine M. longissimus thoracis (LT, rib eye). There was no difference in intramuscular fat content between Can...

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Veröffentlicht in:	Meat science 2019-09, Vol.155, p.43-49
Hauptverfasser:	Puente, J., Samanta, S.S., Bruce, H.L.
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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