Hilton, G G <br/><br/>
Utilization of beef from different cattle phenotypes to produce a guaranteed tender beef product.  [electronic resource] 

 -  Journal of animal science  Apr 2004 
 - 1190-4 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0021-8812 
<br/><br/><label>Standard No.: </label>10.2527/2004.8241190x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Body Composition--genetics<br/>Cattle--genetics<br/>Crosses, Genetic<br/>Female<br/>Food Handling--methods<br/>Food Industry--methods<br/>Male<br/>Meat--classification<br/>Muscle, Skeletal--anatomy & histology<br/>Phenotype<br/>Taste<br/>United States<br/>United States Department of Agriculture