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Chemical composition of meat from young crossbred bulls (beef bulls x Black-and-White cows)


Chemical composition of meat from young crossbred bulls (beef bulls x Black-and-White cows)



Acta Scientiarum Polonorum Zootechnika 3(2): 133-140



The aim of the study was to analyse the basic chemical composition and marbling of meat (m. longissimus dorsi) of 174 young crossbred bulls (beef bulls x Black-and-White cows) slaughtered at 550 kg body weight. The experiment was performed on the progenies (8 to 12 young bulls) of Limousin, Charollais, Piemontese, Aberdeen Angus, Red Angus, Hereford, Salers and Simmental bulls.

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