Browsing by Subject "meat palatability"
Now showing items 1-2 of 2
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(Texas A&M University, 2004-11-15)Effects of three environments and their native or rye pasture forage systems on subsequent carcass characteristics, composition, and meat palatability were examined following grain feeding. Calves (F2 Angus x Bos indicus) ...
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(1995)Consumer demands are forcing all segments of the meat industry to decrease fat and increase leanness in products. "The National Survey of Lamb Carcass Cutability Traits" (Tatum et al., 1989) reported that a large proportion ...