Effects of castration age, protein level and lysine/methionine ratio in the diet on colour, lipid oxidation and meat acceptability of intensively reared Friesian steers-Reference-Cited by-同舟云学术

Effects of castration age, protein level and lysine/methionine ratio in the diet on colour, lipid oxidation and meat acceptability of intensively reared Friesian steers

Published:2015 Issue:8 Volume:9 Page:1423-1430
ISSN:1751-7311
Container-title:Animal
language:en
Short-container-title:Animal

Author:

Prado I.N.,Campo M.M.,Muela E.,Valero M.V.,Catalan O.,Olleta J.L.,Sañudo C.

Publisher

Elsevier BV

Subject

Animal Science and Zoology

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4. Flavour perception of oxidation in beef;Campo;Meat Science,2006

5. Consumer preferences for beef color and packaging did not affect eating satisfaction;Carpenter;Meat Science,2001

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