Clustering of sensory eating qualities of beef: consistencies and differences within carcass, muscle, animal characteristics and rearing factor
The level of acceptance and sales of beef rest with the consumers. The major factor contributing to ...
To identify the benefic effects of breeding practices, for the fattening period, on the Longissimus ...
The influence on eating quality of beef of cooking method, sires, mineral (Fe, Mg, Zn, Na, K, and P)...
International audienceIn the beef sector, one of the major challenges is to early predict carcass an...
Quality refers to the characteristics of products that meet the demands and expectations of the end ...
The present study compared eight breeds of cattle differing in gender (heifers, bulls and steers) to...
We examined the relationship of Hanwoo (Bos taurus coreana) beef sensory attributes with intramuscul...
International audienceTo characterize carcass and meat attributes, such as beef eating quality in sp...
Vita.Eighty bovine carcasses were selected from among 1005 carcasses of known grade and tenderness (...
International audienceA total of 436 young cattle from 15 cattle breeds were reared in as similar co...
Background: An important controversy in the relationship between beef tenderness and muscle characte...
A study was conducted to evaluate the quality characteristics in a comparative manner of grass-fed a...
A total of 30 Qinchuan cattle were used to investigate the physicochemical characteristics of beef f...
International audienceThe aim of this study was to predict the beef carcass and LM (thoracis part) c...
This study was performed to investigate the physico-chemical properties of Holstein steer beef loin ...
The level of acceptance and sales of beef rest with the consumers. The major factor contributing to ...
To identify the benefic effects of breeding practices, for the fattening period, on the Longissimus ...
The influence on eating quality of beef of cooking method, sires, mineral (Fe, Mg, Zn, Na, K, and P)...
International audienceIn the beef sector, one of the major challenges is to early predict carcass an...
Quality refers to the characteristics of products that meet the demands and expectations of the end ...
The present study compared eight breeds of cattle differing in gender (heifers, bulls and steers) to...
We examined the relationship of Hanwoo (Bos taurus coreana) beef sensory attributes with intramuscul...
International audienceTo characterize carcass and meat attributes, such as beef eating quality in sp...
Vita.Eighty bovine carcasses were selected from among 1005 carcasses of known grade and tenderness (...
International audienceA total of 436 young cattle from 15 cattle breeds were reared in as similar co...
Background: An important controversy in the relationship between beef tenderness and muscle characte...
A study was conducted to evaluate the quality characteristics in a comparative manner of grass-fed a...
A total of 30 Qinchuan cattle were used to investigate the physicochemical characteristics of beef f...
International audienceThe aim of this study was to predict the beef carcass and LM (thoracis part) c...
This study was performed to investigate the physico-chemical properties of Holstein steer beef loin ...
The level of acceptance and sales of beef rest with the consumers. The major factor contributing to ...
To identify the benefic effects of breeding practices, for the fattening period, on the Longissimus ...
The influence on eating quality of beef of cooking method, sires, mineral (Fe, Mg, Zn, Na, K, and P)...
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