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Effect of feeding treatment during the backgrounding phase of beef production from pasture on: I. Animal performance, carcass and meat quality

  • Published:2012-04 Issue:4 Volume:90 Page:939-946
  • ISSN:0309-1740
  • Container-title:Meat Science
  • language:en
  • Short-container-title:Meat Science

Author:

Pordomingo A.J.,Grigioni G.,Carduza F.,Lagreca G. Volpi

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

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

2. Official methods of analysis (1992);AOAC,1992

3. The role of collagen in meat toughness; an assessment of the influence of metabolic age;Avery,1998

4. Reactions of pentoses with anthrone;Bailey;Biochemistry Journal,1958

5. Mechanisms of maturation and ageing of collagen;Bailey;Mechanisms of Ageing and Development,1998
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