Add to ORKGTwenty-one muscles from beef and dairy cow carcasses were analyzed for objective color, shear force, pH, expressible moisture, total collagen, total heme-iron and proximate composition. Results of this analysis showed large variation in processing traits from muscle to muscle. Muscle traits were most often influenced by fat thickness in both beef and dairy carcasses. These results will aid in selecting muscles that are well suited for enhancement
Author Institution (Fluharty and Wulf): Department of Animal Sciences, The Ohio State University; Au...
The breed patterns in growth and distribution of muscle were studied using three breeds of beef catt...
Among the major problems of beef producers for many years have been those of increasing growth rate,...
Twenty-one muscles from beef and dairy cow carcasses were analyzed for objective color, shear force,...
About 43% of the meat from cow carcasses is sold into the boxed beef trade. This research was conduc...
Some muscles from the different populations of cows evaluated have similar chemical and physical pro...
In the mid-90\u27s, Cattle Fax released some alarming data. They showed that over the previous 5-yea...
Composition, drip loss, objective colour, and measures of colour stability during 3 d of retail disp...
Twenty-seven and 12 muscles, respectively, from the chuck and round were analyzed for objective colo...
Thirty - four muscles/muscle groups, each greater than .1 kg, were dissected from 16 forequarters to...
Carcasses from grass-fed beef have lower fat thickness and lighter carcass weights, which increases ...
Background: An important controversy in the relationship between beef tenderness and muscle characte...
The objective of this study was to benchmark carcasses and muscles from commercially identified fed ...
Twelve muscles from eight Select/Choice grade steers were evaluated for beef flavor intensity, tende...
The objectives of this paper were to measure differences of tenderness among muscles, assess the dif...
Author Institution (Fluharty and Wulf): Department of Animal Sciences, The Ohio State University; Au...
The breed patterns in growth and distribution of muscle were studied using three breeds of beef catt...
Among the major problems of beef producers for many years have been those of increasing growth rate,...
Twenty-one muscles from beef and dairy cow carcasses were analyzed for objective color, shear force,...
About 43% of the meat from cow carcasses is sold into the boxed beef trade. This research was conduc...
Some muscles from the different populations of cows evaluated have similar chemical and physical pro...
In the mid-90\u27s, Cattle Fax released some alarming data. They showed that over the previous 5-yea...
Composition, drip loss, objective colour, and measures of colour stability during 3 d of retail disp...
Twenty-seven and 12 muscles, respectively, from the chuck and round were analyzed for objective colo...
Thirty - four muscles/muscle groups, each greater than .1 kg, were dissected from 16 forequarters to...
Carcasses from grass-fed beef have lower fat thickness and lighter carcass weights, which increases ...
Background: An important controversy in the relationship between beef tenderness and muscle characte...
The objective of this study was to benchmark carcasses and muscles from commercially identified fed ...
Twelve muscles from eight Select/Choice grade steers were evaluated for beef flavor intensity, tende...
The objectives of this paper were to measure differences of tenderness among muscles, assess the dif...
Author Institution (Fluharty and Wulf): Department of Animal Sciences, The Ohio State University; Au...
The breed patterns in growth and distribution of muscle were studied using three breeds of beef catt...
Among the major problems of beef producers for many years have been those of increasing growth rate,...