skip to Main Content
Join SASAS

"Experientia docet" - Experience is the best teacher

Manipulating beef quality through feeding

  • 2006
  • Issue: 1
  • Volume: 7
E.C. Webb Page: 5 - 15

This presentation provides an overview of beef quality and the manipulation of beef quality through feeding. Beef consists of edible muscle, connective tissue and associated fat. The most important quality attributes of beef include the tenderness, other sensory characteristics, convenience…

Read more
Back To Top