Physical and chemical traits of cattle carcasses from different genetic groups slaughtered at three back fat thickness end points. - Faria, M. H.; Arrigoni, Mario de Beni [UNESP]; Resende, F. D.; Razook, A. G.; Jorge, Andre Mendes [UNESP]; Martins, Cyntia Ludovico [UNESP]; Pacheco, R. D. L.; Millen, D. D.; Oliveira, H. N. (Amer Soc Animal Science, 2006)
Keywords: ultrasound; rib eye area; subcutaneous fat thickness