Increased Muscling Reduces Dark Cutting
New Beef CRC-funded research conducted by Murdoch University has shown […]
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Commercialising Genomic EBVs for the Beef Industry
THE JOURNEY SO FAR “When we started Beef CRC 3,
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Polled Genetics and Simple Inheritance Explained
BACKGROUND The ability to confidently apply selection pressure and increase
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Meat Technology Update Very Fast Chilling
The chilling rate after slaughter is a critical part of
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