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2004•Journal of Animal ScienceRequires access

Hanging the beef carcass by the forequarter to improve tenderness of the Longissimus dorsi

Albino Luchiari Filho, Renato Prates Macedo, Angélica Simone Cravo Pereira, Saulo da Luz e Silva, Paulo Roberto Leme, Guilherme Ferrareze Feitosa

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Key concepts: Longissimus dorsi, Tenderness, Anatomy, Biology, Animal science

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Hanging the beef carcass by the forequarter to improve tenderness of the Longissimus dorsi — Research Paper | ScholarLens