| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5791805 | Meat Science | 2013 | 5 Pages |
Abstract
⺠Multivariate analysis allows getting reliable predictors for beef tenderness. ⺠There is a high variation (88%) in WBSF due to its regression with carcass traits. ⺠Fat cover score and bone maturity contributed with the variation in WBSF. ⺠Prediction equations for WBSF would improve the current carcass grading system.
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Authors
N. Jerez-Timaure, N. Huerta-Leidenz, J. Ortega, A. Rodas-González,