Procedures for measuring meat quality characteristics in beef production experiments. Report of a working group in the commission of the European communities' (CEC) beef production research programme
article
A Working Group on Meat Quality in the CEC Beef Production Research Programme has recommended reference methods for the assessment of meat characteristics to be used at the end of beef production experiments. The proposed procedures include sampling, sample preparation and suitable methods for the determination of meat colour and meat tenderness, for sensory assessment and for chemical analysis. They aim at obtaining meaningful data which are internationally comparable.
TNO Identifier
229076
ISSN
03016226
Source
Livestock Production Science, 8(5), pp. 385-397.
Pages
385-397
Files
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