Understanding the quality of typical and atypical dark cutting beef from heifers and steers
Author:
Funder
Agriculture and Agri-Food Canada
Alberta Beef Producers
Beef Cattle Research Council
Publisher
Elsevier BV
Subject
Food Science
Reference63 articles.
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4. Recovering value from beef carcasses classified as dark cutters by United States Department of Agriculture graders;Bass;Journal of Animal Science,2008
5. Post-mortem changes in nuscle. I. Chemical changes in beef;Bodwell;Journal of Food Science,1965
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