Basic Chemical Composition of Meat and Carcass Quality of Fattening Hybrids With Different Slaughter Weight

Hemijska Industrija- Serbia

doi 10.2298/hemind131128027l

Full Text

Abstract

Available in

Date

Authors

Publisher

National Library of Serbia

Related search

Influence of Slaughter Weight on Carcass Value, Meat Quality and Drying Ability of Ham

Annales de Zootechnie
1976English

Fattening and Slaughter Quality of Black-White Beef-Breed Hybrids of Various Genotypes

Szczecińskie Roczniki Naukowe
1993English

Pre-Slaughter Handling Implications on Rabbit Carcass and Meat Quality – A Review

Annals of Animal Science
Animal ScienceZoologyFood AnimalsSmall Animals
2019English

Quality Indicators: Carcass Side and Meat Quality of Pigs of Different Genotypes

Biotechnology in Animal Husbandry
2009English

Effect of Different Probiotics on Broiler Carcass and Meat Quality

Revista Brasileira de Ciencia Avicola
Animal ScienceZoology
2003English

Carcass Physical Composition and Physic-Chemical Characteristics of Meat From Nellore Cattle

Semina:Ciencias Agrarias
AgriculturalBiological Sciences
2016English

Effect of Age and Body Weight on Carcass Traits and Meat Composition of Rabbits

Archiv für Tierzucht/Archives Animal Breeding
GeneticsFood AnimalsCrop ScienceAnimal SciencePlant ScienceZoologyAgronomy
2011English

Influence of Pre-Slaughter Transportation and Stocking Density on Carcass and Meat Quality Characteristics of Boer Goats

Italian Journal of Animal Science
2016English

Influence of Slaughter Weight on Growth and Carcass Characteristics, Commercial Cutting and Curing Yields, and Meat Quality of Barrows and Gilts From Two Genotypes.

Journal of Animal Science
Animal ScienceZoologyGeneticsMedicineFood Science
1996English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2026 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy