Qualitative characteristics of meat from young bulls fed different levels of crude glycerin

Author:

Carvalho J.R.R.,Chizzotti M.L.,Ramos E.M.,Machado Neto O.R.,Lanna D.P.D.,Lopes L.S.,Teixeira P.D.,Ladeira M.M.

Publisher

Elsevier BV

Subject

Food Science

Reference63 articles.

1. Effects of differing levels of glycerol on rumen fermentation and bacteria;Abo El-Nor;Animal Feed Science and Technology,2010

2. Pale soft exudative (PSE) and dark firm dry (DFD) meats: Causes and measures to reduce these incidences: A mini review;Adzitey;International Food Research Journal,2011

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

4. Guidelines for cooking and sensory evaluation of meat;American Meat Science Association,1978

5. Official methods of analysis;Association of Official Analytical Chemists,1990

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