Evaluation of Meat Tenderness of Forage-Finished Cattle Produced in Hawai‘i, and Factors Affecting the Tenderness
نویسندگان
چکیده
Published by the College of Tropical Agriculture and Human Resources (CTAHR) and issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Andrew G. Hashimoto, Director/Dean, Cooperative Extension Service/CTAHR, University of Hawai‘i at Mänoa, Honolulu, Hawai‘i 96822. An equal opportunity/affirmative action institution providing programs and services to the people of Hawai‘i without regard to race, sex, age, religion, color, national origin, ancestry, disability, marital status, arrest and court record, sexual orientation, or status as a covered veteran. CTAHR publications can be found on the Web site . Evaluation of Meat Tenderness of Forage-Finished Cattle Produced in Hawai‘i, and Factors Affecting the Tenderness
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Improving Tenderness of Forage-Finished Beef Using a Low-Voltage Electrical Stimulator
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