The contribution of meat science to the development of a PACCP-based grading scheme for beef

dc.contributor	Troy, DJ
dc.contributor	Mullen, AM
dc.contributor	Stapleton, P
dc.contributor	Brandon, K
dc.contributor	White, AM
dc.date.accessioned	2012-03-07T21:35:18Z
dc.date.available	2012-03-07T21:35:18Z
dc.date.issued	2006
dc.identifier.uri	http://livestocklibrary.com.au/handle/1234/20123
dc.description.abstract	Development in genomics have offered the opportunity to revolutionise the manner in which we research muscle properties, their interaction with environmental factors nad how this impacts on qaulity traits in the meat.
dc.publisher	Beef CRC
dc.subject	meat science
dc.subject	eating quality
dc.subject	finishing weight
dc.subject	marbling
dc.title	The contribution of meat science to the development of a PACCP-based grading scheme for beef
dc.type	Research
dc.description.version	Conference paper
dc.identifier.page	97-102