Relationships Between Cull Beef Cow Characteristics, Finishing Practices and Meat Quality Traits of <i>Longissimus thoracis</i> and <i>Rectus abdominis</i>

Relationships Between Cull Beef Cow Characteristics, Finishing Practices and Meat Quality Traits of <i>Longissimus thoracis</i> and <i>Rectus abdominis</i>

The aim of study was to investigate the relationships between the characteristics of cull beef cows in the Rouge des Pr&#233;s breed, finishing practices and physicochemical characteristics and sensory traits of <i>Longissimus thoracis</i> (LT) and <i>Rectus abdominis</i>...

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Bibliographic Details
Main Authors: Sébastien Couvreur, Guillain Le Bec, Didier Micol, Brigitte Picard
Format: Article
Language:English
Published: MDPI AG 2019-04-01
Series:Foods
Subjects:
suckling cattle
cull cow
meat quality
finishing practices
farm survey
Online Access:https://www.mdpi.com/2304-8158/8/4/141

Internet

https://www.mdpi.com/2304-8158/8/4/141

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