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Food, fibre and pharmaceuticals from animals

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Compositional, organoleptic, metabolic enzyme activity and fibre characteristics of muscle from bulls with different growth paths to a common carcass weight

G. B. Mezgebo A B , F. J. Monahan A , M. McGee B , E. G. O’ Riordan B , B. Picard C , R. I. Richardson D and A. P. Moloney B E
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A University College Dublin, School of Agriculture and Food Science, Belfield, Dublin 4, Ireland.

B Teagasc, Animal & Grassland Research and Innovation Centre, Grange, Dunsany, County Meath, Ireland.

C UMR1213 Herbivores, INRA, VetAgro Sup, Clermont université, Université de Lyon, 63122 Saint-Genès-Champanelle, France.

D University of Bristol, Division of Farm Animal Science, Department of Clinical Veterinary Medicine, Langford, Bristol BS40 5DU, England, United Kingdom.

E Corresponding author. Email: aidan.moloney@teagasc.ie

Animal Production Science 58(10) 1940-1948 https://doi.org/10.1071/AN16830
Submitted: 23 December 2016  Accepted: 7 April 2017   Published: 29 May 2017



1 articles found in Crossref database.

Meat and sensory eating quality of loin steaks from cattle slaughtered at different ages as a result of short, medium or long finishing systems
Hyslop J., Duthie C.-A., Rooke J. A., Richardson R. I.
Animal Production Science. 2021 61(15). p.1613

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