Open AccessThe Influence of Time and Temperature at Carcass Boning on the Consumer Assessment of Eating Quality of New Zealand Beef
Author(s) -
R. D. Crownover,
A. J. Garmyn,
R. J. Rathmann,
B. C. Bernhard,
M. F. Miller,
R. J. Polkinghorne
Publication year - 2017
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2016.100
Subject(s) - longissimus thoracis , palatability , loin , tenderness , longissimus dorsi , mathematics , zoology , medius , longissimus , food science , medicine , surgery , chemistry , biology
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