Composition and quality differences between the longissimus and infraspinatus muscles for several groups of pasture-finished cattle.

@article{Purchas2008CompositionAQ,
  title={Composition and quality differences between the longissimus and infraspinatus muscles for several groups of pasture-finished cattle.},
  author={Roger W. Purchas and Mi Zou},
  journal={Meat science},
  year={2008},
  volume={80 2},
  pages={470-9}
}
Samples of longissimus (LT) and infraspinatus (IS) muscles from five contrasting groups of pasture-finished cattle (n=7/group) were assessed for quality and composition characteristics in order to determine whether features of pasture-finished beef reported previously apply across different muscles and different classes of cattle. The cattle were not raised together or slaughtered at the same time. Wagyu-cross steers had the highest intramuscular fat levels, particularly in the LT, followed by… CONTINUE READING

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