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Beef cattle breeds (1)
Beef production system (1)
Brahman cattle (1)
Calpains (1)
Clasification (1)
Color of meat (1)
Creatine phosphate depletion (1)
Dark-firm-dry (DFD) meat (1)
Dentition (1)
Dopamine (1)
Drip loss (1)
Electrical stimulation (ES) (1)
Energy metabolism (1)
Epinephrine (1)
Fasting (1)
Glycogen (1)
Goat meat quality (1)
Grading (1)
Halothane gene (1)
Hypometabolism (1)
Longissimus dorsi (LD) (1)
Malignant hyperthermia (MH) (1)
Meat -- Quality (1)
Meat colour and tenderness (1)
Nguni cattle (1)
Pale, soft and exudative (PSE) meat (1)
PH and temperature decline profile (1)
Porcine stress syndrome (PSS) (1)
Pre- and post-slaughter conditions (1)
Production systems (1)
Ryanodine receptor (1)
Seed stock herds (1)
Semimembranosus (SM) (1)
Simmentaler cattle (1)
Slaughtering and slaughter-houses (1)
Tenderness prediction (1)
Trained visual panel (1)
Urinary catecholamines (1)
Visual analysis (1)
Warner Bratzler shear force (WBSF) (1)
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