ArticleFoods (Basel, Switzerland)2019
Effect of the Rearing Managements Applied during Heifers' Whole Life on Quality Traits of Five Muscles of the Beef Rib.
Article in Foods (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed, 9 citations in OpenAlex.
- Does the Rearing Management following by Charolais Cull Cows Influence the Qualities of Carcass and Beef Meat?Foods (Basel, Switzerland) · 2022Article
- Characterization of Four Rearing Managements and Their Influence on Carcass and Meat Qualities in Charolais Heifers.Foods (Basel, Switzerland) · 2022Article
- Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement.Foods (Basel, Switzerland) · 2020Article
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Authors and funding
3 authors at 1 institution in 1 country.
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Abstract
The aim of this work was to study the effects of four different rearing managements applied during the heifers' whole life period (WLP) on muscles from ribs in the chuck sale section. The characteristics of meat studied were the sensory, rheological, and color of the longissimus muscle (LM) and the rheological traits of four other muscles: complexus, infraspinatus, rhomboideus, and serratus ventralis. The main results showed that WLP rearing managements did not significantly impact the tenderness (sensory or rheological analyses) of the rib muscles. The LM had high (
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