The effect of pre-slaughter factors on meat quality varies between muscle cuts
A. K. Lealiifano A D , D. N. D’Souza B , F. R. Dunshea C and R. J. Smits A
+ Author Affiliations
- Author Affiliations
A Rivalea (Australia), Corowa, NSW 2646.
B SunPork Solutions, Loganholme, QLD 4129.
C The University of Melbourne, Parkville, VIC 3010.
D Corresponding author. Email: alealiifano@rivalea.com.au
Animal Production Science 57(12) 2486-2486 https://doi.org/10.1071/ANv57n12Ab114
Published: 20 November 2017
References
Channon HA, D’Souza DN, Dunshea FR (2016) Meat Science 121, 216–227.| Crossref | GoogleScholarGoogle Scholar |
Lealiifano AK, D’Souza DN, Dunshea FR, Smits RJ (2017) Animal Production Science 57, 2489
| Crossref | GoogleScholarGoogle Scholar |
