Open AccessRelationship between Heifer Carcass Maturity and Beef Palatability
Author(s) -
K. C. Salove,
Michael J. Colle,
J. M. Rogers,
S. J. Gray,
D. M. Kerby,
Jessie B. Van Buren,
K. J. Puga,
James A. Nasados,
R.P. Richard,
M. E. Doumit
Publication year - 2017
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2017.093
Subject(s) - palatability , marbled meat , loin , longissimus , zoology , longissimus muscle , muscle fibre , food science , biology , mathematics , anatomy , skeletal muscle
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom