Are Marbling and the Prediction of Beef Eating Quality Affected by Different Grading Sites?
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DOI: 10.3389/fvets.2021.611153
Abstract: For the European abattoirs, the preferred carcass grading site is at the fifth rib, and cutting at the tenth rib as in Australia could lead to a lower economic value of the carcass. Therefore, the… read more here.
Keywords: beef; quality; fifth rib; tenth rib ... See more keywords