Physical and Chemical Properties of Brahman Cross, Angus and Murray Grey Cattle Meats

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DC Field	Value	Language
dc.contributor.author	Brahmantiyo, Bram
dc.date.accessioned	2011-03-30T06:33:51Z
dc.date.available	2011-03-30T06:33:51Z
dc.date.issued	2000
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/43599
dc.description.abstract	The aims of this experiment were to study the physical and chemical properties of meat of Brahman Cross, Angus and Murray Grey cattle. Forty cattle consist of Brahman Cross, Angus and Murray Grey were used in this study. All animals were kept in feedlot with ad libiturll ration and water. Data were analyzed by using covariance analysis. Result shows that breeds were significantly influenced of physical and chemical properties of meat. The Murray Grey meat was tenderness (P<0,05) than Angus and Brahman Cross. The meat of Brahman Cross was less fat content (P<0,05) than Angus dan Murray Grey.	en
dc.publisher	IPB (Bogor Agricultural University)
dc.relation.ispartofseries	Vol.7;No.2	-
dc.title	Physical and Chemical Properties of Brahman Cross, Angus and Murray Grey Cattle Meats	en
dc.title.alternative	Media Veteriner Vol.7 No.2 Tahun 2000	en
Appears in Collections:	Media Veteriner

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