Genetic groups and levels of fat thickness on the quality of meat from bulls<br>Grupos genéticos e graus de acabamento sobre qualidade da carne de bovinos

Genetic groups and levels of fat thickness on the quality of meat from bulls<br>Grupos genéticos e graus de acabamento sobre qualidade da carne de bovinos

This study was carried out to evaluate the effect of genetic groups and carcass fat thickness levels on unfreeze losses (UFL), cooking losses (COL), pH, shear force (SF), frequency and diameters of slow-twitch-oxidative and red color (SO), fast-twitch-glicolytic and intermediate color and fast-twitc...

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Bibliographic Details
Main Authors: José Luiz Moletta, Ana Maria Bridi, Jair de Araújo Marques, Maribel Velandia Valero, Fernando Zawadzki, Ivanor Nunes Prado, Daniele Maggioni, José Jorge dos Santos Abrahão
Format: Article
Language:English
Published: Universidade Estadual de Londrina 2012-04-01
Series:Semina: Ciências Agrárias
Subjects:
Bos taurus
Cruzamento industrial
Fibra muscular
Maciez
Retenção de água.
Online Access:http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/7999

Internet

http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/7999

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