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Article

Effects of animal age, marbling score, calpastatin activity, subprimal cut, calcium injection, and degree of doneness on the palatability of steak from Limousin steers;

Source: JOURNAL OF ANIMAL SCIENCE

Year published: 1996

Volume: 74, 3

Pages: 569-576

Signature: А255

ID: TUNAR0006606

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Article

Relationships among glycolytic potential, dark cutting (Dark, firm, and dry) beef, and cooked beef palatability;

Source: JOURNAL OF ANIMAL SCIENCE

Year published: 2002

Volume: 80, 7

Pages: 1895-1903

Signature: А255

ID: TUNAR0029843

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Article

Kukowski, A. C.;

Maddock, R. J.;

Evaluating consumer acceptability of various muscles from the beef chuck and rib;

Source: JOURNAL OF ANIMAL SCIENCE

Year published: 2004

Volume: 82, 2

Pages: 521-525с.

Signature: А 255

ID: TUNAR0037611

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Article

McClure, K. E.;

Characteristics of lambs fed concentrates or grazed on ryegrass to traditional or heavy slaughter weights.II. Wholesale cuts and tissue accretion;

Source: JOURNAL OF ANIMAL SCIENCE

Year published: 2005

Volume: 83, 6

Pages: с. 1345-1352

Signature: A 255

ID: TUNAR0042429

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