Physicochemical composition, fatty acid profile and sensory attributes of meat (longissimus lumborum muscle) from Nellore and Nellore-cross bulls
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DOI: 10.1007/s11250-022-03059-0
Abstract: This study aimed to compare the physicochemical characteristics, fatty acid composition, and sensory attributes of the meat from three genetic groups: Nellore (Nell), ½ Nellore × ½ Angus (NeAn), and ¼ Nellore × ¼ Angus × ½ Senepol (NASe). Longissimus lumborum… read more here.
Keywords: group; sensory attributes; fatty acid; longissimus lumborum ... See more keywords