Concepedia

Consequences of two or four months of finishing feeding of culled dry dairy cows on carcass characteristics and technological and sensory meat quality

Mogens Vestergaard, N.T. Madsen, H.B. Bligaard, Lone Bredahl, Patricia Rasmussen, H. Refsgaard Andersen

Meat Science · 2007 · 53 citations · 23 references

DOI

Concepts

References

23

Effect of marbling degree on beef palatability in Bos taurus and Bos indicus cattle1

T. L. Wheeler, L. V. Cundiff, R. M. Koch · Journal of Animal Science · 1994 · 291 citations

Comparison of Forage-Finished and Grain-Finished Beef Carcasses

R. A. Bowling, G. C. SMITH, Z. L. CARPENTER et al. · Journal of Animal Science · 1977 · 199 citations

, , +14

Performance, carcass, and palatability traits for cull cows fed high-energy concentrate diets for 0, 14, 28, 42, or 56 days.

Timothy D. Schnell, K. E. Belk, J. D. Tatum et al. · Journal of Animal Science · 1997 · 93 citations

, , +17

Interrelationships Between Marbling, Subcutaneous Fat Thickness and Cooked Beef Palatability

J. D. Tatum, G. C. SMITH, Z. L. CARPENTER · Journal of Animal Science · 1982 · 92 citations

Influence of realimentation of mature cows on maturity, color, collagen solubility, and sensory characteristics.

S J Boleman, R. K. Miller, M J Buyck et al. · Journal of Animal Science · 1996 · 82 citations

, , +20