Verbeteren eetkwaliteit van stierenvlees
2001
van Os, M. | Heeres-van der Tol, J.J. | Kranen, R.W. | Eikelenboom, G.
英语. Butchers and retailers in the Netherlands have been very critical of the uniformity and eating quality of Dutch beef. In response, various production chain projects have been set up in which stipulations have been made about beef breed, feeding strategy and age at slaughter. These stipulations will improve the uniformity, but the effect these factors will have on eating quality is less certain. To clarify this, the Research Institute for Animal Husbandry (PV) conducted a study jointly with the Institute for Animal Science and Health (IDLelystad). It entailed fattening 48 Charolais and 48 Piedmont cross beef bulls on the beef enterprise on Waiboerhoeve according to different finishing strategies
显示更多 [+] 显示较少 [-]荷兰语； 佛兰德语. Deze eisen zullen de uniformiteit verbeteren, maar wat het effect is van deze factoren op de eetkwaliteit is echter minder bekend. Om hier inzicht in te krijgen heeft het Praktijkonderzoek Veehouderij in samenwerking met het ID-Lelystad een onderzoek uitgevoerd.
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