References

1. United States Department of Agriculture, Agricultural Mar keting Service, Livestock and Seed Division. United States Standards for Grades of Carcass Beef, USDA, 1997; 1 20.

2. Griffin, D.B.; Savell, J.W.;Morgan, J.B.; Garrett, R.P.; Cross, H.R. Estimates of subprimal yields from beef carcasses as affected by USDA grades, subcutaneous fat trim level, and carcass sex class and type. J. Anim. Sci. 1992, 70, 2411 2430.

3. Savell, J.W.; Smith, G.C. Beef Carcass Evaluation. Meat Science Laboratory Manual, 7th Ed.; American Press: Boston, MA, 2000; 175 194.

4. Savell, J.W.; Cross, H.R.; Smith, G.C. Percentage ether extractable fat and moisture content of beef longissimus muscle as related to USDA marbling score. J. Anim. Sci. 1986, 51 (3), 838, 840.

5. Brackebusch, S.A.; McKeith, F.K.; Carr, T.R.; McLaren, D.G. Relationship between longissimus composition and the composition of other major muscles of the beef carcass. J. Anim. Sci. 1991, 69, 631 640.

6. Miller, M.F.; Davis, G.W.; Ramsey, C.B.; Patterson, L.L.; Alexander, C.D.; Miller, J.D. The Texas Tech University Meat Judging Manual, 7th Ed.; Texas Tech University Meat Laboratory: Lubbock, TX, 2003; 21 28.

7. Dolezal, H.G.; Smith, G.C.; Savell, J.W.; Carpenter, Z.L. Comparison of subcutaneous fat thickness, marbling and quality grade for predicting palatability of beef. J. Anim. Sci. 1982, 47, 397 401.

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