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British cuisine / Food and drink / Cattle feeding / Zoology / Adipose tissue / Carcass / Biology / Meat / American cuisine / Beef


Irish Journal of Agricultural and Food Research 43: 217–226, 2004 Colour of subcutaneous adipose tissue and muscle of Irish beef carcasses destined for the Italian market P.G. Dunne1,2, F.P. O’Mara3, F.J. Monahan2 a
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Document Date: 2014-07-16 10:05:43

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City

Kraków / Dublin / Smith / Osaka / London / /

Company

Dunsany Co. / Rathdowney Co. / CRC Press / New Zealand Journal / Minolta Camera Co. Ltd. / /

Country

Poland / Japan / Italy / Luxembourg / Ireland / /

/

Facility

University College Dublin / /

IndustryTerm

shelf-life and chemical differences / beef processing plant / sheep meat production systems / grass feeding systems / Beef production systems / high-energy indoor ration / classification systems / beef carcass grading systems / pasture-based production systems / /

MedicalTreatment

incision / /

Organization

office for official Publications of the European Communities / Nutrition Society / Federal Government / International Congress / Grange Research Centre / University College Dublin / Clanwilliam Court / Faculty of Agriculture / Commission of the European Communities / European Union / Hunter Lab / New Zealand Society of Animal Science / Irish Government / /

Person

Yang / Dillon / Keane / Troy / Bord Bia / Thomas / DUNNE ET AL / Schroeder / /

Position

model CR300 / RT / Fisher / muscle †Corresponding author / D.J. / /

Product

D65 / /

ProvinceOrState

New Brunswick / /

PublishedMedium

Australian Journal of Agricultural Research / /

Technology

genotype / /

SocialTag