Improvements in the quality of meat from beef cattle fed natural additives
Mariana Garcia Ornaghi, Ana Guerrero, Ana Carolina Pelaes Vital, Kennyson Alves de Souza, Rodrigo Augusto Cortêz Passetti, Camila Mottin, Ricardo de Araújo Castilho, C. Sañudo, Ivanor Nunes do Prado
Topics & Concepts
Marbled meatTendernessFood scienceLipid oxidationChemistryWater holding capacityComposition (language)Meat tendernessAnimal scienceBiologyBiochemistryAntioxidantLinguisticsPhilosophyMeat and Animal Product QualityAnimal Nutrition and PhysiologySensory Analysis and Statistical Methods