Grass Fed Carcass Information
Dunne, P.G., F.J. Monahan, F.P. O’Mara, and A.P. Molony. 2008. Colour of bovine subcutaneous adipose tissue: A review of contributory
factors, associations with carcass and meat quality and its potential utility
in authentication of dietary history. Journal of Meat Science.(pdf)
Fisher, A.V., M. Enser, R.I. Richardson, J.D. Wood, G.R. Nutea, E. Kurt, L.A. Sinclair, and R.G. Wilkinson. 2000. Fatty acid composition and eating quality of lamb types derived
from four diverse breed x production systems. Journal of Meat Science 55:141-147.(pdf)
Melton, S.L. Effects of feeds on flavor of red meat: a review. University of Tennessee.(pdf)
Priolo, A., D. Micol, and J. Agabriel. 2001. Effects of grass feeding systems
on ruminant meat colour and flavour. A review. Animal Research 50:185-200.(pdf)
Purchas, R.W., and M. Zou. 2008. Composition and quality differences between the longissimus
and infraspinatus muscles for several groups of pasture-finished cattle. Journal of Meat Science 80:470-479.(pdf)
Razminowicz, R.H., M. Kreuzer, and M.R.L. Scheeder. 2006. Quality of retail beef from two grass-based production systems
in comparison with conventional beef. Journal of Meat Science 73:351-361.(pdf)
Warren, H.E., N.D. Scollan, M. Enser, S.I. Hughes, R.I. Richardson, and J.D. Wood. 2008. Effects of breed and a concentrate or grass silage diet on beef quality
in cattle of 3 ages. I: Animal performance, carcass quality and
muscle fatty acid composition. Journal of Meat Science 78:256-269.(pdf)
