The estimation of beef carcass muscle using cross-sectional area of M. longissimus dorsi at the fifth rib
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference17 articles.
1. AUS-MEAT Language, Authority for Uniform Specifications Meat and Livestock;Anonymous,1987
2. Chiller Assessment. A Pictorial Guide;Anonymous,1991
3. Relationships among Some Common Live and Carcass Measurements and Beef Carcass Composition
4. Muscles of the Ox;Butterfield,1966
5. Relationship of Loin Eye Area, Separable Lean of Various Beef Cuts and Carcass Measurements to Total Carcass Lean in Beef
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1. Prediction of yield of retail cuts for native and crossbred Chinese Yellow cattle;Animal Science Journal;2007-08
2. A research note on predicting the carcass yield of Korean native cattle (Hanwoo);Meat Science;2005-03
3. Analysis of image-based measurements and USDA characteristics as predictors of beef lean yield;Meat Science;2004-02
4. Effectiveness of morphometric measurements for improvement of the prediction accuracy of beef carcass composition;Meat Science;1999-04
5. Use of linear measurements of m. longissimus to predict the muscle content of beef carcasses;Meat Science;1997-03
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