Finishing systems on the carcass and meat characteristics and fatty acid profile of the longissimus thoracis muscle of Hereford steers in southern Brazil

Finishing systems on the carcass and meat characteristics and fatty acid profile of the longissimus thoracis muscle of Hereford steers in southern Brazil

This study aimed to evaluate the effect of finishing systems on the carcass and meat characteristics and fatty acid profile of the longissimus thoracis (LT) muscle of Hereford steers in southern Brazil. Thirty-six carcasses were chosen from animals aged 18-24 months, weighing at least 220kg, with a...

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Bibliographic Details
Main Authors: Vanessa Peripolli, Grace Adele Gadotti, Carlos Eduardo Nogueira Martins, Betina Raquel Cunha dos Santos, Ivan Bianchi, Fabiana Moreira, Elizabeth Schwegler, Maiko Giorgi Philippe, Andressa Rozzetto Garcia, Marcílio Félix, José Laerte Nörnberg
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Applied Food Research
Subjects:
Color
High-quality meat
Marbling
Lipid profile
Steers
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502225000861
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