Open AccessChemical and sensory meat characteristics of Nellore cattle (Bos indicus) finished with different levels of backfat thickness in the longissimus thoracis muscle
Author(s) -
Jéssica Moraes Malheiros,
Welder Angelo Baldassini,
Victor Augusto Domingos Dias,
Josineudson Augusto Ii Vasconcelos da Silva,
Rogério Abdallah Curi,
Luis Artur Loyola Chardulo
Publication year - 2015
Publication title -
boletim de indústria animal/boletim de indústria animal
Language(s) - English
Resource type - Journals
eISSN - 1981-4100
pISSN - 0067-9615
DOI - 10.17523/bia.v72n4p341
Subject(s) - longissimus thoracis , sensory system , biology , longissimus muscle , anatomy , beef cattle , longissimus , zoology , food science , tenderness , neuroscience