Effects of liver abscess severity and quality grade on meat tenderness and sensory attributes in commercially finished beef cattle fed without tylosin phosphate1
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DOI: 10.2527/tas2017.0036
Abstract: Abstract Strip loin steaks (n = 119) were used to evaluate the association between liver abscess severity and USDA quality grade and meat tenderness and sensory attributes of steaks from finished feedlot cattle. Steaks were… read more here.
Keywords: quality grade; liver abscess; meat tenderness; sensory attributes ... See more keywords