Slaughter value and meat quality of suckler calves: A review-Reference-Cited by-同舟云学术

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Slaughter value and meat quality of suckler calves: A review

Published:2017-12 Issue: Volume:134 Page:135-149
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Domaradzki Piotr,Stanek Piotr,Litwińczuk Zygmunt,Skałecki Piotr,Florek Mariusz^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference109 articles.

1. Beef colour evolution as a function of ultimate pH;Abril;Meat Science,2001

2. Length of concentrate finishing affects the fatty acid composition of grass-fed and genetically lean beef: An emphasis on trans-18:1 and conjugated linoleic acid profiles;Aldai;Animal,2011

3. Breed effect on quality veal production in mountain areas: emphasis on meat fatty acid composition;Aldai;Meat Science,2012

4. Effect of slaughter season on fatty acid composition, conjugated linoleic acid isomers and nutritional value of intramuscular fat in Barrosă-PDO veal;Alfaia;Meat Science,2007

5. Predicting Longissimus dorsi myoglobin oxidation in aged beef based on early post-mortem colour measurements on the carcass as a colour stability index;Beriain;Meat Science,2009

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2. Effect of VP, MAP and combined packaging systems on the physicochemical properties and microbiological status of veal from unweaned calves;Meat Science;2024-10

3. Baicalin ameliorates heat stress-induced hepatic injury and intestinal microecology dysbiosis in late gestational mice;Ecotoxicology and Environmental Safety;2024-09

4. Geographical region traceability of wild topmouth culter (Culter alburnus) from Xingkai Lake based on muscle quality and aroma profiles;Food Chemistry;2024-04

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