Physicochemical properties of meat from Bos taurus and Bos indicus Propriedades físico-químicas de carnes de Bos taurus e Bos indicus

Physicochemical properties of meat from Bos taurus and Bos indicus Propriedades físico-químicas de carnes de Bos taurus e Bos indicus

The objective of this study was to characterize meat quality in Bos taurus and Bos indicus and to determine the influence of finishing system and genetic group on the physicochemical properties of the longissimus thoracis at 24 hours and 10 days post mortem (1ºC). The sample included 160 bulls of th...

Full description

Bibliographic Details
Main Authors: Maria Cristina Bressan, Erika Cristina Rodrigues, Lizandra Vercezi Rossato, Eduardo Mendes Ramos, Luis Telo da Gama
Format: Article
Language:English
Published: Sociedade Brasileira de Zootecnia 2011-06-01
Series:Revista Brasileira de Zootecnia
Subjects:
bovinos
grupo genético
qualidade de carne
sistema de terminação
beef
finishing system
genetic group
meat quality
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982011000600013

Internet

http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982011000600013

Similar Items