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Relationship between trained sensory and objective measured meat quality attributes in crossbred Canadian beef cattle after 3- and 29-days post-mortem aging
DownloadSpring 2022
Meat quality attributes are pivotal for the beef industry. Studies across Canada showed major beef quality concerns originate from inconsistency of palatability attributes. To improve these traits genetically, they should be standardly measured, their (co)variance components and genetic...
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