The aims of this experiment were to study the physical and chemical properties of meat of Brahman Cross, Angus and Murray Grey cattle. Forty cattle consist of Brahman Cross, Angus and Murray Grey were used in this study. All animals were kept in feedlot with ad libitum ration and water. Data were analyzed by using covariance analysis. Result shows that breeds were significantly influenced of physical and chemical properties of meat. The Murray Grey meat was tenderness (P<0,05) than Angus and Brahman Cross. The meat of Brahman Cross was less fat content (P<0,05) than Angus dan Murray Grey
The aim of the work was to assess the fattening capability and slaughter value, including the meat m...
The aim of this experiment was to analyze quality traits of meat derived from twelve beef cattle (si...
The present study was conducted to assess carcass features, physicochemical and sensory parameters o...
The meats physical quality is reflected by meat characteristics and reference for consumers to choos...
The experiment was conducted to study the growth rate, carcass production and meat quality of Ongol...
The objective of the study was to determine the effects of animal class and genotype of cattle on&nb...
Comparisons of carcass and meat quality characteristics were made between forty Friesian bulls, twen...
The experiment was conducted to study the carcass characteristics and meat quality of Ongole grade ...
The objective of this study was to characterize meat quality in Bos taurus and Bos indicus and to de...
The objective of this study was to evaluate the carcass characteristics (carcass weight, carcass yie...
The objective of the experiment was to study the carcass physical composition and meat qualitative c...
The goal of this study was to compare the chemical properties of three muscle types of beef cattle f...
International audienceThe beef cattle industry is facing multiple problems, from the unequal distrib...
The beef cattle industry is facing multiple problems, from the unequal distribution of added value t...
Abstract The study aimed to evaluate the quality attributes of fresh camel meat and beef. The result...
The aim of the work was to assess the fattening capability and slaughter value, including the meat m...
The aim of this experiment was to analyze quality traits of meat derived from twelve beef cattle (si...
The present study was conducted to assess carcass features, physicochemical and sensory parameters o...
The meats physical quality is reflected by meat characteristics and reference for consumers to choos...
The experiment was conducted to study the growth rate, carcass production and meat quality of Ongol...
The objective of the study was to determine the effects of animal class and genotype of cattle on&nb...
Comparisons of carcass and meat quality characteristics were made between forty Friesian bulls, twen...
The experiment was conducted to study the carcass characteristics and meat quality of Ongole grade ...
The objective of this study was to characterize meat quality in Bos taurus and Bos indicus and to de...
The objective of this study was to evaluate the carcass characteristics (carcass weight, carcass yie...
The objective of the experiment was to study the carcass physical composition and meat qualitative c...
The goal of this study was to compare the chemical properties of three muscle types of beef cattle f...
International audienceThe beef cattle industry is facing multiple problems, from the unequal distrib...
The beef cattle industry is facing multiple problems, from the unequal distribution of added value t...
Abstract The study aimed to evaluate the quality attributes of fresh camel meat and beef. The result...
The aim of the work was to assess the fattening capability and slaughter value, including the meat m...
The aim of this experiment was to analyze quality traits of meat derived from twelve beef cattle (si...
The present study was conducted to assess carcass features, physicochemical and sensory parameters o...
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