Open Access
Issue
E3S Web Conf.
Volume 151, 2020
The 1st International Conference on Veterinary, Animal, and Environmental Sciences (ICVAES 2019)
Article Number 01004
Number of page(s) 5
DOI https://doi.org/10.1051/e3sconf/202015101004
Published online 14 February 2020
  1. Pacheco PS, Restle J, Filho DC, et al.: Carcass physical composition and meat quality of Charolais cattle of different categories. R. Bras. Zootec. 2011; 40: 2597–2605. [CrossRef] [Google Scholar]
  2. Moss J, Morley P, Baker D, et al.: eds. Improving Methods for Estimating Livestock Production and Productivity. Literature Review. University of New England, London. 2016. [Google Scholar]
  3. Agus A, Widi TSM: Current situation and future prospects for beef cattle production in Indonesia-A review. Asian-Australas J Anim Sci. 2018; 31: 976–983. [PubMed] [Google Scholar]
  4. Rosiana N, Feryanto: Evaluation of self sufficiency of beef cattle in Indonesia. In PERHEPI ed.)^eds.). pp. 209–227, Jakarta. 2014. [Google Scholar]
  5. Vaz FN, Pascoal LL, Pacheco PS, et al.: Fatness Beef Cattle Purchase Transactions Study in a Abattoir Firm in the Rio Grande Do Sul State. American International Journal of Contemporary Research. 2014; 4: 165–174. [Google Scholar]
  6. Mirza I, Rahayu W: Model pengembangan kawasan peternakan sapi aceh di Kabupaten Aceh Jaya Propinsi Aceh. Jurnal Peternakan Indonesia. 2017; 19:9. [Google Scholar]
  7. Nahaba B: Daging “Meugang” di Aceh Capai Harga Tertinggi di Indonesia ed.)^eds.) 2014. [Google Scholar]
  8. Yunus M: Pidie paling tinggi konsumsi daging. In Serambi Indonesia ed.)^eds.), Banda Aceh. 2014. [Google Scholar]
  9. Martojo H: Indigenous bali cattle: The best suited cattle breed for sustainable small farms in Indonesia. ed.)^eds.), Faculty of Animal Science, Bogor Agricultural University, Bogor, Indonesia. 2003. [Google Scholar]
  10. Noor RR: Genetika Ternak. Penebar Swadaya, Jakarta. 2008. [Google Scholar]
  11. Santosa U: Tata Laksana Pemeliharaan Ternak Sapi. Penebar Swadaya, Jakarta. 2005. [Google Scholar]
  12. Tizioto PC, Gromboni CF, Nogueira AR, et al.: Calcium and potassium content in beef: Influences on tenderness and associations with molecular markers in Nellore cattle. Meat Science. 2014; 96: 436–440. [CrossRef] [PubMed] [Google Scholar]
  13. Crouse DJ, Cundiff VL, Koch MR: Comparisons of Bos indicus and Bos taurus inheritance for carcass beef characteristics and meat palatability. J. Anim. Sci. 1989; 67: 2661–2668. [Google Scholar]
  14. Lage FJ, Paulino PV, Filho SC, et al.: Influence of genetic type and level of concentrate in the finishing diet on carcass and meat quality traits in beef heifers. Meat Sci. 2012; 90(3): 770–774. [CrossRef] [PubMed] [Google Scholar]
  15. Azhar A, Lubis TM, Razali: Nutrient composition and diversity of genes influence tenderness and cooking smells of the meat of local aceh cattle. ed.)^eds.). p. 74, Universitas Syiah Kuala, Banda Aceh. 2016. [Google Scholar]
  16. Ministry of Agriculture tRoI: No. 54/permentan/ot.140/10/2006. [Google Scholar]
  17. (SNI) INS: Quality of carcass and meat of cattle. (Agency, N. S., ed.)^eds.), Jakarta. 2008. [Google Scholar]
  18. Sriyanni PLN, Tirta NIA, Lindawati AS, et al.: Physical quality of goat meat In a traditional slaughtering house at Denpasar. Majalah Ilmiah Peternakan. 2015; 18: 48–51. [Google Scholar]
  19. Lukman WD, Sudarwanto S, Sanjaya WA, et al.: Manual for Practical Work of the Hygiene of Anima Originated Food. ed.)^eds.), Bogor Agricultural University., Bogor. 2012. [Google Scholar]
  20. Lawrie RA: Meat science. CRC Press, London, UK. 1998. [Google Scholar]
  21. Jugde MD, Forrest JC, Hendrick HB, et al: Principle of Meat Science. Kendall Hunt Publishing Co., Dubuque, Iowa. 1989. [Google Scholar]
  22. Onyango CA, Izumimoto M, Kutima PM: Comparison of some physical and chemical properties of selected game beefs. Beef Sci. 1998; 49: 117–125. [Google Scholar]
  23. Boles JA, Shand PJ: Effect of muscle location, fiber direction, and slice thickness on the processing characteristics and tenderness of beef stir-fry strips from the round and chuck. Meat Sci. 2008; 78:369–374. [CrossRef] [PubMed] [Google Scholar]
  24. Agustina KK, Cahya MRD, Widyantara GM, et al.: Nutrition level and physical quality of bali beef according to the sex and age of cattle. Bul. Vet. Udayana. 2017; 9: 156–163. [Google Scholar]
  25. Otto G, Roehe R, Looft H, et al.: Comparison of different methods for determination of drip loss and their relationships to meat quality and carcass characteristics in pigs. Meat Sci. 2004; 68: 401–409. [CrossRef] [PubMed] [Google Scholar]
  26. Harris SR, Karmas E: Evaluation of nutruent druing food processing. ITB., Bandung. 1989. [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.