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Palatability of cross-bred beef
Published online by Cambridge University Press: 27 March 2009
Summary
The effect on palatability of crossing Angus with other beef breeds has been studied. Purebred Angus and Jersey × Angus crosses were significantly more tender and of a higher general acceptability than the Simmental × Angus and Limousin × Angus crosses. The possible cause of tenderness differences amongst the cross-breeds is discussed.
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- Copyright © Cambridge University Press 1978
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