Search
Skip to Search Results-
Meat quality of bison (Bison bison bison) Longissimus thoracis et lumborum following very fast chilling
Download2002
Aalhus, J. L., Janz, J. A. M., Price, M. A.
Very fast chilling (VFC; internal muscle temperature of -1°C by 5 h postmortem) was achieved in the longissimus lumborum (LL), but not in the semimembranosus, of lean bison carcasses after only 4 or 6 h of chilling at -35°C. Rigorous chilling caused a shift in moisture loss from carcass cooler...
-
1978
Berg, R. T., Jones, S. D. M., Price, M. A.
The effects of breed-type, sex and age on the density of four bovine limb bones were studied. The density of the four limb bones increased significantly with age, but the effects of breed-type and sex were variable. The results are discussed with reference to the densiometric method of predicting...
-
1992
Price, M. A., Berg, R. T., Shahin, K. A.
Data from carcasses of 210 cattle (119 bulls and 91 steers) from 4 breed types, serially slaughtered from = 200-008kg kg liveweight were used to test the hypothesis of similar gender dimorphism among breeds in relation to carcass bone growth and distribution. Relative to total bone weight, breed...
-
1981
The cooking and eating quality characteristics of rib-eye roasts obtained from cows after removal from the breeding herd and after 8 or 16 wk of realimentation were determined. Evaluations of the effects of maturity class (physiological age) and external fatness on meat quality were also made....