Crossbreeding experiment with beef and dual-purpose sire breeds on Danish dairy cows IV. Physical, chemical and palatability characteristics of longissimus dorsi and semitendinosus muscles from crossbred young bulls
- 31 March 1977
- journal article
- Published by Elsevier in Livestock Production Science
- Vol. 4 (1) , 31-43
- https://doi.org/10.1016/0301-6226(77)90018-5
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- Crossbreeding experiment with beef and dual-purpose sire breeds on Danish dairy cows III. Daily gain, feed conversion and carcass quality of intensively fed young bullsLivestock Production Science, 1977
- Crossbreeding experiment with beef and dual-purpose sire breeds on Danish dairy cowsLivestock Production Science, 1976
- Tenderness Studies in Straightbred and Crossbred SteersJournal of Animal Science, 1975
- Chemical Composition of Carcasses from Hereford, Limousin and Simmental Crossbred Cattle as Related to Growth and Meat PalatabilityJournal of Animal Science, 1975
- THE EFFECTS OF COOKING TEMPERATURE AND TIME ON SOME MECHANICAL PROPERTIES OF MEATJournal of Food Science, 1972
- Determination of hydroxyprolineClinica Chimica Acta; International Journal of Clinical Chemistry, 1967
- Carcass Characteristics of Purebred and Crossbred Beef Steers in the Gulf Coast RegionJournal of Animal Science, 1960
- The colour of cooked cured pork. I.—Estimation of the Nitric oxide‐Haem PigmentsJournal of the Science of Food and Agriculture, 1956