evaluation of current and alternative systems for quality grading carcasses of mature slaughter cows

Strip loins from 354 female bovine carcasses, selected to represent 30 skeletal maturity (A, B, C, D, and E) x marbling score (SA/MA/AB, MD, MT, SM, SL, and TR/PD) subclasses, were used to evaluate current and alternative systems for classifying cow carcasses into expected-palatability groups. Strip...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of animal science 1998-08, Vol.76 (8), p.2094-2103
Hauptverfasser:	Hilton, G.G, Tatum, J.D, Williams, S.E, Belk, K.E, Williams, F.L, Wise, J.W, Smith, G.C
Format:	Artikel
Sprache:	eng
Schlagworte:	age differences Age Factors Analysis of Variance Animals Beef beef cows beef quality Biological and medical sciences carcass grading Cattle color Evaluation Studies as Topic Female firmness flavor Food industries Fundamental and applied biological sciences. Psychology Humans juiciness Least-Squares Analysis marbling maturity Meat - classification Meat - standards Meat and meat product industries meat cuts Meat industry Meat processing muscle fibers Quality shear strength Stress, Mechanical strip loins Taste Temperature tenderness texture
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!