Skip to content
Get Revising
Search:
Keyword:
Go
Subject
Resource type:
Resource type (all)
Flashcards
Revision cards
Revision notes
Quizzes
Mindmaps
Crosswords
Organise your thinking
Quizsearches
Shared resources
Join
Join Get Revising
Start learning now
Already a member?
Please sign in
Email address
Password
Forgotten your password?
Remember my details
Log in
Create
GCSE
A Level & IB
University
Study planner
Past papers
For teachers
More cards in this set
Card 6
Front
Main component of flavour and juiciness in meat
Back
Card 7
Front
Factors that improve healthiness of meat
Back
Card 8
Front
Development of tenderness in beef
Back
Card 9
Front
Ideal period for development of tenderness - Lamb
Back
Card 10
Front
Ideal period for development of tenderness - Beef
Back
Card 11
Front
Ideal period for development of tenderness - Pork
Back
Card 12
Front
Negative effects of selection for leanness and rapid growth - Pork
Back
Card 13
Front
Increase efficiency of growth - artificial
Back
Card 14
Front
Role of Glycogen in meat quality - particularly pigs
Back
Card 15
Front
Rendement Napole Genotype- Pigs
Back
View more cards
