The relationship between pre-harvest stress and the carcass characteristics of beef heifers that qualified for kosher designation

Author:

Hayes N.S.,Schwartz C.A.,Phelps K.J.,Borowicz P.,Maddock-Carlin K.R.,Maddock R.J.

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

1. Principles of meat science;Aberle,2001

2. Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of fresh meat;AMSA,1995

3. Effects of restraint and isolation stress and epidural blockade on endocrine and blood metabolite status, muscle glycogen metabolism, and incidence of dark-cutting longissimus muscle of sheep;Apple;Journal of Animal Science,1995

4. Differences in behaviour between sheep and cattle during slaughter;Blackmoore;Research in Veterinary Science,1984

5. Influence of marbling and maturity on the palatability of beef muscle. I. Chemical and organoleptic considerations;Breidenstein;Journal of Animal Science,1968

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