Consequences of two or four months of finishing feeding of culled dry dairy cows on carcass characteristics and technological and sensory meat quality
- Author
- VESTERGAARD, M1 ; MADSEN, N. T2 ; BLIGAARD, H. B2 ; BREDAHL, L3 ; RASMUSSEN, P. T4 ; ANDERSEN, H. R1
[1] Department ofAnimal Health, Wealth and Nutrition, Danish Institute of Agricultural Sciences, Research Centre Foulum, PO Box 50, Foulum, 8830 Tjele, Denmark
[2] Danish Meat Research Institute, 4000 Roskilde, Denmark
[3] The Aarhus School of Business, The MAPP Centre, 8000 Aarhus, Denmark
[4] Danish Cattle Research Centre, Foulum, 8830 Tjele, Denmark - Source
Meat science. 2007, Vol 76, Num 4, pp 635-643, 9 p ; ref : 3/4 p
- CODEN
- MESCDN
- ISSN
- 0309-1740
- Scientific domain
- Food science technology; Animal sciences, zootechny, veterinary medicine
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Carcass quality Cull dairy cows Eating quality Finishing feeding
- Keyword (fr)
- Bovin Produit carné Qualité Viande Artiodactyla Mammalia Ungulata Vertebrata
- Keyword (en)
- Bovine Meat product Quality Meat Artiodactyla Mammalia Ungulata Vertebrata
- Keyword (es)
- Bovino Producto de carne Calidad Carne Artiodactyla Mammalia Ungulata Vertebrata
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18727811
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.meatsci.2007.02.001 
https://dx.doi.org/10.1016/j.meatsci.2007.02.001
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