Effects of postmortem calcium chloride injection on meat palatability traits of strip loin steaks from cattle supplemented with or without zilpaterol hydrochloride.

A Rodas-González, S B Pflanzer, Andrea Garmyn, Jennifer Martin, J Brooks, S M Knobel, Bradley Johnson, Jessica Starkey, Ryan Rathmann, P E de Felicio, M N Streeter, D A Yates, J M Hodgen, J P Hutcheson, Markus Miller

Research output: Contribution to journalArticle

Original languageEnglish
Pages (from-to)3584-95
JournalDefault journal
StatePublished - Oct 1 2012

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    Rodas-González, A., Pflanzer, S. B., Garmyn, A., Martin, J., Brooks, J., Knobel, S. M., Johnson, B., Starkey, J., Rathmann, R., Felicio, P. E. D., Streeter, M. N., Yates, D. A., Hodgen, J. M., Hutcheson, J. P., & Miller, M. (2012). Effects of postmortem calcium chloride injection on meat palatability traits of strip loin steaks from cattle supplemented with or without zilpaterol hydrochloride. Default journal, 3584-95.