Tenderness and taste qualification of red brangus beef in Mexico

Beef tenderness is an important trait in consumer satisfaction and has been considered as the main trait for palatability, for which reason it is important to evaluate its variability in different cattle breeds. An experiment was designed to evaluate the Warner Bratzler Shear Force (WBSF) of Red Bra...

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Autores principales:	Parra Bracamonte, Gaspar Manuel, Sifuentes Rincón, Ana María, Arellano Vera, Williams, Magaña Monforte, Juan Gabriel, Ramírez-de León, José A, Velazquez, Gonzalo
Formato:	Artículo
Lenguaje:	inglés
Publicado:	2014
Materias:	Beef acceptance beef quality WBSF Aceptabilidad calidad de la carne FCWB
Acceso en línea:	https://dialnet.unirioja.es/servlet/oaiart?codigo=6121129
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