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Effect of rearing management practices on tenderness of bovine meat. Mode de conduite en élevage et tendreté de la viande bovine

Archive ouverte | Oury, Marie-Pierre | CCSD

National audience. Tenderness is an important criterion when evaluating bovine meat quality. This descriptor depends on a complex combination of para-meters, in which technological factors are essential. Nevertheles...

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Archive ouverte | Oury, Marie-Pierre | CCSD

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Archive ouverte | Oury, Marie-Pierre | CCSD

International audience. Ninety-nine Charolais heifers were used to study the variability of meat quality traits in relation to the physicochemical characteristics of M. rectus abdominis. The heifers of the same trad...

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