Hanging the beef carcass by the forequarter to improve tenderness of the Longissimus dorsi

被引：0
|
作者：
Luchiari-Filho, A. [1 ]
Maced, R. P.
Pereira, A. S. C. [1 ]
e Silva, S. da L. [1 ]
Leme, P. R. [1 ]
Feitoza, G. F. [1 ]
机构：
[1] USP, Fac Zootecnia & Engn Alimentos, Pirassununga, SP, Brazil
来源：
POULTRY SCIENCE | 2004年 / 83卷
关键词：
beef; meat quality; tenderness;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：16 / 16
页数：1
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