Post-slaughter aspects of beef eating quality - July 1999
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چکیده
The eating quality of meat is a function of the animal production and carcase processing that has been applied. While live animal factors (animal age, nutrition, breed, pre-slaughter stress) often have a marked effect on beef eating quality, in many cases the treatment of the carcase on the slaughter floor and in the chiller can have a far greater effect. This update, which follows on from Meat Technology Update Newsletter 99/1 (A Critical Control Point approach to beef eating quality), discusses post-slaughter aspects of beef eating quality.
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Pre-slaughter aspects of beef eating quality - October 1999
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