Fleischqualität

  • Schulz, L., Sundrum, A., 2021. Determining Relationships between Marbling Scores and Carcass Yield Traits of German Beef Bull Carcasses Using Video-Image Analysis at the 12th and 10th Rib Position of Longissimus Thoracis and EUROP Classification. APPLIED SCIENCES-BASEL 11, 296. https://doi.org/10.3390/app11010269

  • Schulz, L., Halli, K., König, S., Sundrum, A., 2021. Potenziale der Erzeugung von Qualitätsfleisch in der Population Rotes Höhenvieh. Züchtungskunde 93, 362–378. https://www.zuechtungskunde.de/artikel.dll?AID=6960582&MID=69158

  • Schulz, L., Sundrum, A., 2019. Assessing marbling scores of beef at the 10th rib vs. 12th rib of longissimus thoracis in the slaughter line using camera grading technology in Germany. Meat Science 152, 116–120. https://doi.org/10.1016/j.meatsci.2019.02.021

  • Sundrum, A., Aragon, A., Schulze-Langenhorst, C., Bütfering, L., Henning, M., Stalljohann, G., 2011. Effects of feeding strategies, genotypes, sex, and birth weight on carcass and meat quality traits under organic pig production conditions. NJAS - Wageningen Journal of Life Sciences 58, 163–172. https://doi.org/10.1016/j.njas.2011.09.006