Article
The variation in the eating quality of beef from different sexes and breed classes cannot be completely explained by carcass measurements.
Animal : an international journal of animal bioscience - 1 Jun 2016
Bonny S P F, Hocquette J-F, Pethick D W, Farmer L J, Legrand I, Wierzbicki J, Allen P, Polkinghorne R J, Gardner G E
Abstract excerpt
Delivering beef of consistent quality to the consumer is vital for consumer satisfaction and will help to ensure demand and therefore profitability within the beef industry. In Australia, this is being tackled with Meat Standards Australia (MSA), which uses carcass traits and processing factors to deliver an individual eating quality guarantee to the consumer for 135 different 'cut by cooking methods' from each...
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