ACCEPTABILITY OF SELECTED MUSCLES FROM POOR CONDITION AND REALIMENTED CULL RANGE COWS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1979.tb03446.x/fullpdf
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1. Benchmarking sensory off-flavor score, off-flavor descriptor and fatty acid profiles for muscles from commercially available beef and dairy cull cow carcasses;Livestock Science;2010-06
2. REALIMENTATION OF CULL BEEF COWS. II. MEAT QUALITY OF MUSCLES FROM THE CHUCK, LOIN AND ROUND IN RESPONSE TO DIET AND ENHANCEMENT;Journal of Muscle Foods;2009-07
3. Effect of days on concentrate feed on sensory off-flavor score, off-flavor descriptor and fatty acid profiles for selected muscles from cull beef cows;Meat Science;2008-06
4. Benchmarking carcass characteristics and muscles from commercially identified beef and dairy cull cow carcasses for Warner-Bratzler shear force and sensory attributes1;Journal of Animal Science;2007-10-01
5. Consequences of two or four months of finishing feeding of culled dry dairy cows on carcass characteristics and technological and sensory meat quality;Meat Science;2007-08
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