| dc.contributor |
Ferguson, DM |
|
| dc.contributor |
Bruce, HL |
|
| dc.contributor |
Thompson, JM |
|
| dc.contributor |
Egan, AF |
|
| dc.contributor |
Perry, D |
|
| dc.contributor |
Shorthose, WR |
|
| dc.date.accessioned |
2012-03-07T22:15:27Z |
|
| dc.date.available |
2012-03-07T22:15:27Z |
|
| dc.date.issued |
2001 |
|
| dc.identifier.citation |
Aust. J. Exp. Agr. (2001) 41(7): 879-891 |
|
| dc.identifier.uri |
http://livestocklibrary.com.au/handle/1234/21902 |
|
| dc.description.abstract |
The potential eating quality of beef is set by the intrinsic structural and compositional characteristics of muscle. However, the extrinsic factors that prevail during the production of the animal, slaughter and processing of its carcass and finally, cooking can produce changes in these structural and compositional characteristics that ultimately manifest as large variations in beef palatability. The conditions that apply in the 24 |
|
| dc.publisher |
CSIRO Publishing |
|
| dc.source.uri |
http://www.publish.csiro.au/?act=view_file&file_id=EA00022.pdf |
|
| dc.title |
Factors affecting beef palatability — farmgate to chilled carcass |
|
| dc.type |
Research |
|
| dc.description.version |
Journal article |
|
| dc.identifier.volume |
41 |
|
| dc.identifier.page |
879-891 |
|
| dc.identifier.issue |
7 |
|