keuze van een spier voor kleurclassificatie van slachtwarme runderkarkassen = Choice of a reference muscle for assessment of the colour of beef carcasses at classification

B. Hulsegge, G.S.M. Merkus

    Research output: Book/ReportReportProfessional

    Original languageDutch
    Place of PublicationZeist
    PublisherID-DLO, Vestiging Zeist
    Number of pages20
    Publication statusPublished - 1994

    Publication series

    NameIVO - rapport
    No.B-400

    Keywords

    • animal products
    • beef
    • carcass quality
    • meat characteristics
    • meat quality
    • slaughter
    • tenderness
    • texture
    • veal

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