The Influence of Roughage Level in the Finishing Diet on the Eating Quality of Beef from Bulls and Steers Slaughtered at Two Liveweights
- 1 April 1980
- journal article
- research article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 13 (2) , 71-79
- https://doi.org/10.1016/s0315-5463(80)73323-0
Abstract
No abstract availableThis publication has 15 references indexed in Scilit:
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- Comparison of Palatability Traits of Beef Produced by Young Bulls and SteersJournal of Animal Science, 1971
- TEXTURAL AND HISTOLOGIC DIFFERENCES AMONG 3 MUSCLES IN THE SAME CUT OF BEEFJournal of Food Science, 1970
- Feedlot Performance and Carcass Characteristics of Young Bulls and Steers Castrated at Four AgesJournal of Animal Science, 1969
- Palatability characteristics of rib-steaks from Aberdeen Angus steers and bullsNew Zealand Journal of Agricultural Research, 1965
- Studies in beef quality. I.—development of a system for assessing palatabilityJournal of the Science of Food and Agriculture, 1963