French and European grading systems for bovine carcasses and beef: current situation and research in progress

Jean-François J.-F. Hocquette (1) , S.P.F. Bonny (2) , I. Legrand (3) , G. Gardner (2) , D.W. Pethick (2) , J. Wierzbicki (4) , P. Allen (5) , L. Farmer (6) , R.J. Polkinghorne (7)

1 UMRH - Unité Mixte de Recherche sur les Herbivores - UMR 1213
2 Murdoch University
3 IDELE - Institut de l'élevage
4 Polish Beef Association
5 Irish Agriculture and Food Development Authority
6 Agri Food and Biosciences Institute
7 Birkenwood

Despite efforts by industry, variability in beef palatability is still an issue. (...)

Domaines: Sciences du Vivant [q-bio]

Jean-François J.-F. Hocquette, S.P.F. Bonny, I. Legrand, G. Gardner, D.W. Pethick, et al.. French and European grading systems for bovine carcasses and beef: current situation and research in progress. The First Symposium on the Chinese National Beef Cattle Nutrition, Feeding and Industry Economics, Jun 2015, Pékin, China. ⟨hal-01199697⟩