Meat quality of cattle subjected to period of aging process: a cross-heifer study

Meat quality of cattle subjected to period of aging process: a cross-heifer study

The aim of this study was to evaluate the effects of aging on meat quality of crossbred heifers. Qualitative and quantitative evaluations of carcasses and meat of 148 crossbred heifers with an average age of 13 months and 407.5 ± 29.22 kg body weight at slaughter were performed. After cooling for 24...

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Bibliographic Details
Main Authors: Lucy Mery Antonia Surita, Marina de Nadai Bonin Gomes, Brayan Dias Dauria, Rodrigo da Costa Gomes, Marilia Williane Filgueira Pereira, Maria da Graça Morais, Marjorie Toledo Duarte, Luis Carlos Vinhas Ítavo, André Luiz Julien Ferraz
Format: Article
Language:English
Published: Universidade Estadual de Londrina 2021-03-01
Series:Semina: Ciências Agrárias
Subjects:
Marbling
Shear force
Tenderness
Young cattle.
Online Access:https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/39753

Internet

https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/39753

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