Articles citing this paper
Beef longissimus eating quality increases up to 20 weeks of storage and is unrelated to meat colour at carcass grading
J. M. Hughes A E , N. G. McPhail A , G. Kearney B , F. Clarke C and R. D. Warner A D
+ Author Affiliations
- Author Affiliations
A CSIRO Food and Nutrition Flagship, 39 Kessels Road, Coopers Plains, Qld 4108, Australia.
B 36 Paynes Road, Hamilton, Vic. 3300, Australia.
C School of Biomolecular and Physical Sciences, Griffith University, Nathan, Qld 4111, Australia.
D Present address: Department of Veterinary and Agricultural Science, The University of Melbourne, Parkville, Vic. 3010, Australia.
E Corresponding author. Email: joanne.hughes@csiro.au
Animal Production Science 55(2) 174-179 https://doi.org/10.1071/AN14304
Submitted: 13 March 2014 Accepted: 9 July 2014 Published: 19 December 2014
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