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Fiona Anderson

Associate Professor Biochemistry and Nutrition

meat science, sheep and beef production, livestock technologies, production animal welfare

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Other   Open access

by F. AndersonA. WilliamsL. PannierD. Pethick and G. Gardner

Published 2015

2015 Research Findings: Bulletin 2.03 Animal Production, Health & Welfare

The financial value of a carcass is influenced by its lean meat yield percentage, which represents the proportion of the carcass that is lean meat (muscle).

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