Add to ORKGThis archival publication may not reflect current scientific knowledge or recommendations. Current information available from the University of Minnesota Extension: https://www.extension.umn.edu
The beef inside round muscle, especially the deep portion, has poor color stability, a troublesome c...
Beef cattle in Australia arc commonly selected for muscularity and growth to increase efficiency and...
This study evaluated the effect of eye muscle area (EMA), ossification, carcass weight, marbling and...
Many producers have heard of the carcass that did not grade because it cut dark . What is dark cutt...
4-H and FFA livestock shows place cattle in a surrounding where they are stressed physically and psy...
4-H and FFA livestock shows place cattle in a surrounding where they are stressed physically and psy...
Dark cutting beef occurs when muscle glycogen levels are depleted prior to slaughter. Without glycog...
Beef carcasses exhibiting four levels of dark cutting severity (DCS): Severe,Moderate,Mild, and Shad...
Two experiments were conducted to investigate biochemical factors that influence beef lean color and...
Dark cutting beef is defined by Meat Standards Australia (MSA) as carcasses that have an ultimate p...
We conducted two studies in response to a severe problem with ground beef color encountered by beef ...
It is widely accepted that meat color is the most important influencer of consumers’ meat purchasing...
Consumer acceptance of beef and Federal beef grades are dependent to a large extent upon color. Ther...
Color development over time in beef carcasses is affected by chill length, fat thickness and hot car...
The advantages of bulls compared with steers in production efficiency, performance, and carcass lean...
The beef inside round muscle, especially the deep portion, has poor color stability, a troublesome c...
Beef cattle in Australia arc commonly selected for muscularity and growth to increase efficiency and...
This study evaluated the effect of eye muscle area (EMA), ossification, carcass weight, marbling and...
Many producers have heard of the carcass that did not grade because it cut dark . What is dark cutt...
4-H and FFA livestock shows place cattle in a surrounding where they are stressed physically and psy...
4-H and FFA livestock shows place cattle in a surrounding where they are stressed physically and psy...
Dark cutting beef occurs when muscle glycogen levels are depleted prior to slaughter. Without glycog...
Beef carcasses exhibiting four levels of dark cutting severity (DCS): Severe,Moderate,Mild, and Shad...
Two experiments were conducted to investigate biochemical factors that influence beef lean color and...
Dark cutting beef is defined by Meat Standards Australia (MSA) as carcasses that have an ultimate p...
We conducted two studies in response to a severe problem with ground beef color encountered by beef ...
It is widely accepted that meat color is the most important influencer of consumers’ meat purchasing...
Consumer acceptance of beef and Federal beef grades are dependent to a large extent upon color. Ther...
Color development over time in beef carcasses is affected by chill length, fat thickness and hot car...
The advantages of bulls compared with steers in production efficiency, performance, and carcass lean...
The beef inside round muscle, especially the deep portion, has poor color stability, a troublesome c...
Beef cattle in Australia arc commonly selected for muscularity and growth to increase efficiency and...
This study evaluated the effect of eye muscle area (EMA), ossification, carcass weight, marbling and...