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Effects of breed, diet and age on shelf life, muscle vitamin E and eating quality of beef

Published online by Cambridge University Press:  20 November 2017

R.I. Richardson ,
G.R. Nute ,
J.D. Wood ,
N.D. Scollan  and
H E Warren
R.I. Richardson
Affiliation:
Division of Farm Animal Science, University of Bristol, Langford, Bristol BS40 5DU, UK
G.R. Nute
Affiliation:
Division of Farm Animal Science, University of Bristol, Langford, Bristol BS40 5DU, UK
J.D. Wood
Affiliation:
Division of Farm Animal Science, University of Bristol, Langford, Bristol BS40 5DU, UK
N.D. Scollan
Affiliation:
Institute of Grassland and Environmental Research, Plas Gogerddan, Aberystwyth, SY23 3EB, UK
H E Warren
Affiliation:
Institute of Grassland and Environmental Research, Plas Gogerddan, Aberystwyth, SY23 3EB, UK
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Extract

Fatty acid composition and vitamin E content of beef are affected by breed, diet and age, with implications for meat quality. The effects on shelf life and flavour were investigated in this project.

Type
Theatre Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2004 , 2004 , pp. 84
Copyright
Copyright © The British Society of Animal Science 2004

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