The effect of growth rate during backgrounding and finishing on meat quality traits in beef cattle-Reference-Cited by-同舟云学术

The effect of growth rate during backgrounding and finishing on meat quality traits in beef cattle

Published:2005-04 Issue:4 Volume:69 Page:691-702
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Perry D.,Thompson J.M.

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

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4. Relationship between rate of growth, catheptic enzymes and meat palatability in young bulls;Calkins;Journal of Animal Science,1987

5. Palatability and muscle properties of beef as influenced by preslaughter growth rate;Fishell;Journal of Animal Science,1985

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