Effect of castration and carcass suspension method on the quality and fatty acid profile of beef from male dairy cattle-Reference-Cited by-同舟云学术

Effect of castration and carcass suspension method on the quality and fatty acid profile of beef from male dairy cattle

Author:

Nian Yingqun¹²³^ORCID,Allen Paul²,Harrison Sabine M⁴,Kerry Joseph P³

Affiliation:

1. College of Food Science and Technology; Nanjing Agricultural University; Nanjing China

2. Department of Food Quality and Sensory Science; Teagasc Food Research Centre; Ashtown Ireland

3. School of Food and Nutritional Sciences; University College Cork; Cork Ireland

4. School of Agriculture and Food Science; University College Dublin; Ireland

Funder

Teagasc Walsh Fellowship Scheme

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference70 articles.

4. Effect of sex on meat quality characteristics of qinchuan cattle;Zhang;Afr J Biotechnol,2010

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