The efficacy of adding a minimum adjusted fat thickness requirement to the USDA beef quality grading standards for select grade beef1
Author:
Publisher
Oxford University Press (OUP)
Subject
Genetics,Animal Science and Zoology,General Medicine,Food Science
Link
http://academic.oup.com/jas/article-pdf/72/6/1502/22710773/1502.pdf
Cited by 11 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Challenges and opportunities of using Bos indicus cattle to meet consumers' demand for quality beef;Meat Science;2024-01
2. Effect of carcass fat and conformation class on consumer perception of various grilled beef muscles;Journal of Food Science and Technology;2016-10
3. Effect of fat content on sensory characteristics of marbled beef from Japanese Black steers;Animal Science Journal;2014-12-09
4. Effect of frame size and time-on-pasture on steer performance, longissimus muscle fatty acid composition, and tenderness in a forage-finishing system1,2;Journal of Animal Science;2014-10-01
5. Studies on the Standardization of Carcass Quality Scores for Pork Quality Assurance;Korean Journal for Food Science of Animal Resources;2007-12-30
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