Extent of dark-cutting in beef carcasses graded Canada B4

Author:

Bruce H.L.,Holdstock J.,Uttaro B.E.,Larsen I.L.,Aalhus J.L.

Funder

Alberta Beef Producers

Agriculture and Agri-Food Canada

Beef Cattle Research Council

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

1. The influence of chilling rate and fat cover on beef quality;Aalhus;Canadian Journal of Animal Science,2001

2. Recommended procedures for beef carcass evaluation and carcass contents;American Meat Science Association (AMSA),1990

3. Technical bulletin;Meat Standards Australia,2010

4. Recovering value from beef carcasses classified as dark cutters by USDA graders;Bass;Journal of Animal Science,2008

5. Diet, muscle glycogen and physical performance;Bergström;Acta Physiologica Scandinavica,1967

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