The colour and sensory characteristics of longissimus muscle from beef cattle that grazed grass or consumed concentrates prior to slaughter.

Moloney, Aidan P; O' Riordan, Edward G; Monahan, Frank J; Richardson, R Ian

Moloney, Aidan P; O' Riordan, Edward G; Monahan, Frank J; Richardson, R Ian.

Afiliación

Moloney AP; Teagasc, Animal & Grassland Research and Innovation Centre, Meath, Ireland.
O' Riordan EG; Teagasc, Animal & Grassland Research and Innovation Centre, Meath, Ireland.
Monahan FJ; School of Agriculture and Food Science, University College Dublin, Dublin, Ireland.
Richardson RI; Division of Farm Animal Science, School of Clinical Veterinary Science, University of Bristol, Bristol, UK.

J Sci Food Agric ; 102(1): 113-120, 2022 Jan 15.

Article en En | MEDLINE | ID: mdl-34060106

Asunto(s)

Bovinos/metabolismo; Carne/análisis; Músculo Esquelético/química; Poaceae/metabolismo; Mataderos; Alimentación Animal/análisis; Animales; Color; Humanos; Músculo Esquelético/metabolismo; Gusto

Palabras clave

beef; colour; grass-fed; sensory characteristics

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Bovinos / Músculo Esquelético / Poaceae / Carne Límite: Animals / Humans Idioma: En Revista: J Sci Food Agric Año: 2022 Tipo del documento: Article País de afiliación: Irlanda

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