SELECTING animals that cope well in production environments will directly affect beef tenderness and eating quality, according to leading researchers from Australia's largest integrated beef research programme. Dr John Thompson, Beef Cooperative Research Centre (Beef CRC), Armidale said temperament and susceptibility to stress were linked and this had the potential to directly and indirectly affect beef quality "Losses in both beef quality and quantity are inevitable during the critical pre-slaughter phase," Dr Thompson said.
展开▼
