Add to ORKGOral dosage of market-weight beef steers with NutroCAL™(a source of calcium propionate) tends to increase strip loin calcium and enhance tenderness after a 14 to 21 day aging period. No responses were observed in the eye of round or the chuck tender. The time course for serum and muscle calcium response appears to be highly variable and different from calcium chloride drenching
Forty beef-type heiferettes (initial BW=1016 ± 93 lb) were used to evaluate the influence of dietary...
Improving tenderness of beef from cows is desirable because it could increase marketability of these...
Tenderness is one of the most important quality characteristics of beef to both consumers and produc...
Oral dosage of market-weight beef steers with NutroCAL™(a source of calcium propionate) tends to inc...
Tenderness is a key contributor to the sensory attributes of beef, and production practices that de...
High blood calcium levels at the time of slaughter may increase tenderness during various aging time...
High blood calcium levels at the time of slaughter may increase tenderness during various aging time...
High blood calcium levels at the time of slaughter may increase tenderness during various aging time...
High blood calcium levels at the time of slaughter may increase tenderness during various aging time...
Improving tenderness of beef from cows is desirable because it could increase marketability of these...
Tenderness is a key contributor to the sensory attributes of beef, and production practices that de...
Tenderness is a key contributor to the sensory attributes of beef, and production practices that dec...
The objective of the study was to evaluate the ability of calcium propionate to prevent the dark cut...
The objective of the study was to evaluate the ability of calcium propionate to prevent the dark cut...
The recently completed National Beef Tenderness Survey revealed that current beef production practic...
Forty beef-type heiferettes (initial BW=1016 ± 93 lb) were used to evaluate the influence of dietary...
Improving tenderness of beef from cows is desirable because it could increase marketability of these...
Tenderness is one of the most important quality characteristics of beef to both consumers and produc...
Oral dosage of market-weight beef steers with NutroCAL™(a source of calcium propionate) tends to inc...
Tenderness is a key contributor to the sensory attributes of beef, and production practices that de...
High blood calcium levels at the time of slaughter may increase tenderness during various aging time...
High blood calcium levels at the time of slaughter may increase tenderness during various aging time...
High blood calcium levels at the time of slaughter may increase tenderness during various aging time...
High blood calcium levels at the time of slaughter may increase tenderness during various aging time...
Improving tenderness of beef from cows is desirable because it could increase marketability of these...
Tenderness is a key contributor to the sensory attributes of beef, and production practices that de...
Tenderness is a key contributor to the sensory attributes of beef, and production practices that dec...
The objective of the study was to evaluate the ability of calcium propionate to prevent the dark cut...
The objective of the study was to evaluate the ability of calcium propionate to prevent the dark cut...
The recently completed National Beef Tenderness Survey revealed that current beef production practic...
Forty beef-type heiferettes (initial BW=1016 ± 93 lb) were used to evaluate the influence of dietary...
Improving tenderness of beef from cows is desirable because it could increase marketability of these...
Tenderness is one of the most important quality characteristics of beef to both consumers and produc...