Carcass Characteristics and Quality Attributes of Beef from Cattle Supplemented Zinc and Ractopamine HydrochlorideMatthew D. Schulte(Iowa State University), E. Huff‐Lonergan(Iowa State University)Meat and Muscle BiologyAugust 16, 202210.22175/mmb.14457Cited by 1SaveCiteExport RISWatch citationsRelated PapersUnderstanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging strategies|Meat Science|2018|192