Author:
SPINDLER A. A.,MATHIAS M. M.,CRAMER D. A.
Cited by
26 articles.
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1. Comparison of Muscle Fiber and Meat Quality Characteristics of Beef
Strip Loin, Tenderloin, and Round Cuts among Jeju Black Cattle, Hanwoo, and
Their Crossbreeds;Food Science of Animal Resources;2024-09
2. Body, carcass, and steak dimensions of straightbred Holstein calves and Angus-sired calves from Holstein, Jersey, and crossbred beef dams;Journal of Animal Science;2023-01-01
3. Expression of Beef- Versus Dairy-Type in Crossbred Beef × Dairy Cattle Does Not Impact Shape, Eating Quality, or Color of Strip Loin Steaks;Meat and Muscle Biology;2022-09-09
4. Muscle fibre types and beef quality;Ensuring safety and quality in the production of beef Volume 2;2017-04-30
5. Identifying consumer preferences for specific beef flavor characteristics in relation to cattle production and postmortem processing parameters;Meat Science;2016-02