Evaluation of marbling bonuses : have it resulted in more marbled animals and what are the farmers perception
Marbling is visible intramuscular fat that directly or indirectly contributes to sensory attributes in meat, for example tenderness, juiciness and taste. Because of this marbling is an interesting trait when discussing meat quality. The purpose of this study were to investigate if the number of marb...
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| Format: | H2 |
| Language: | Inglés Swedish |
| Published: |
SLU/Dept. of Animal Environment and Health (until 231231)
2017
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| Subjects: |
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