The effect of lamb carcase weight and GR depth on the production of value-added cuts – A short communication

Meat Science - Tập 131 - Trang 139-141 - 2017
Stephanie M. Fowler1,2, Jordan M. Hoban1,2, Remy van de Ven1,3, Graham Gardner1,4, David W. Pethick1,4, David L. Hopkins1,2
1Cooperative Research Centre for Sheep Innovation, Armidale 2350, Australia
2NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, Cowra 2794, Australia
3NSW Department of Primary Industries, Orange Agricultural Institute, Orange 2800, Australia
4Division of Vet and Biomedical Science, Murdoch University, WA 6150, Australia

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Meat Science

Tập 131

139-141

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