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Skip to Search Results- 2Beef tenderness
- 1Atypical dark cutting
- 1Average daily gain
- 1Carcass weight
- 1Collagen
- 1Collagen cross-links
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Influence of beef production practices on meat quality characteristics and expression of genes related to collagen synthesis and degradation in the bovine m. triceps brachii
DownloadSpring 2020
Production factors such as cattle breed, genetics, age, feed, muscle activity and processing factor such post-mortem ageing may affect the contribution of collagen and collagen cross-links to beef toughness. Selection of low residual feed intake (RFI) cattle, which consume less feed than...
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Relationships between bovine phenotype, production practices, muscle proteins and the incidence of dark cutting beef
DownloadFall 2017
Most recent reports indicated that the prevalence of dark cutting beef has increased in Canada and that 0.5% reduction in the problem could save CAD$1.77 million per annum. Understanding the underlying factors associated with the persistence and recent escalation in the occurrence of dark-cutting...