Differences in the technological values of meat in the bulls and heifers of meat type

beef beef cattle bovin de boucherie bulls calidad carne de res color colour couleur crossbreds crude protein ganado de carne heifers higroscopicidad hygroscopicity meat texture novilla ph pigment pigmentos pigments productos del cruzamiento produit de croisement proteina bruta quality taureau textura de la carne texture de la viande toro viande bovine