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Composition, sensory and shelf life stability analyses of Longissimus dorsi muscle from steers reared under organic and conventional production systems

Journal Title:
Meat science.
Journal Volume/Issue:
2006 June, v. 73, issue 2
Main Author:
Walshe, B.E.
Other Authors:
Sheehan, E.M., Delahunty, C.M., Morrissey, P.A., and Kerry, J.P.
Format:
Electronic
Language:
English
Subjects:
steers
beef cattle
rearing
organic production
organic foods
age at slaughter
beef
longissimus dorsi
rigor mortis
carcass composition
lean meat
chemical composition
crude protein
ash content
beta-carotene
alpha-tocopherol
vitamin A
sensory evaluation
food storage
shelf life
beef quality
fatty acid composition
lipid peroxidation
oxidative stability
color
off odors
texture
flavor
View in NAL's Catalog:
IND43808966