Browsing Food Science Institute by Subject "Bovine"

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Browsing Food Science Institute by Subject "Bovine"

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  • Kastner, Curtis L.; Henrickson, R.L.; Morrison, R.D. (American Society of Animal Science, 2008-06-02)
    Six Hereford steer carcasses were assigned tDto each of three holding periods (either 2-, 5- or 8-hr. postmortem). Each carcass was split and one side was "hot" boned into muscles and muscle systems after being held ...

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