The effects of castration, preslaughter stress and zeranol implants on beef: Part 2—Cooking properties and flavor of loin steaks from bovine males
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference16 articles.
1. Carcass Composition, Quality and Palatability Attributes of Bulls and Steers Fed Different Energy Levels and Killed at Four Ages2
2. Flavor Profiling/Descriptive Analysis;Civille,1982
3. Effects of Late Castration, Zeranol and Breed Group on Composition and Palatability Characteristics of Longissimus Muscle of Bovine Males1
4. INFLUENCE OF SEX AND POSTMORTEM AGING ON INTRAMUSCULAR AND SUBCUTANEOUS BOVINE LIPIDS
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