Related references
Note: Only part of the references are listed.Effects of supplementation strategies during the growing phase on meat quality of beef cattle finished in different systems
Juliana Akamine Torrecilhas et al.
LIVESTOCK SCIENCE (2021)
Meat color is determined not only by chromatic heme pigments but also by the physical structure and achromatic light scattering properties of the muscle
Joanne M. Hughes et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)
Biomolecular Interactions Governing Fresh Meat Color in Post-mortem Skeletal Muscle: A Review
Ranjith Ramanathan et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Muscle from grass- and grain-fed cattle differs energetically
A. Apaoblaza et al.
MEAT SCIENCE (2020)
Muscle Fiber Properties in Cattle and Their Relationships with Meat Qualities: An Overview
Mohammed Gagaoua et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Understanding the development of color and color stability of dark cutting beef based on mitochondrial proteomics
Shuang Wu et al.
MEAT SCIENCE (2020)
Adipose invasion of muscle in Wagyu cattle: Monitoring by histology and melting temperature
J. L. Valenzuela et al.
MEAT SCIENCE (2020)
Myosin heavy chain isoform and metabolic profile differ in beef steaks varying in tenderness
David S. Dang et al.
MEAT SCIENCE (2020)
Diet and Genetics Influence Beef Cattle Performance and Meat Quality Characteristics
Felista W. Mwangi et al.
FOODS (2019)
Muscle Energy Metabolism, Growth, and Meat Quality in Beef Cattle
Jordan Wicks et al.
AGRICULTURE-BASEL (2019)
Clustering of sensory eating qualities of beef: Consistencies and differences within carcass, muscle, animal characteristics and rearing factors
Mohammed Gagaoua et al.
LIVESTOCK SCIENCE (2018)
Effects of contrasting concentrate feeding strategies on meat quality of growing and finishing dairy bulls offered grass silage and barley based diets
Katariina Manni et al.
MEAT SCIENCE (2018)
Associations among animal, carcass, muscle characteristics, and fresh meat color traits in Charolais cattle
Mohammed Gagaoua et al.
MEAT SCIENCE (2018)
High pH in beef longissimus thoracis reduces muscle fibre transverse shrinkage and light scattering which contributes to the dark colour
J. Hughes et al.
FOOD RESEARCH INTERNATIONAL (2017)
The eating quality of beef from young dairy bulls derived from two breed types at three ages from two different production systems
Y. Nian et al.
IRISH JOURNAL OF AGRICULTURAL AND FOOD RESEARCH (2017)
Causes and Contributing Factors to Dark Cutting Meat: Current Trends and Future Directions: A Review
Eric N. Ponnampalam et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2017)
The Relationship between Chemical Compositions, Meat Quality, and Palatability of the 10 Primal Cuts from Hanwoo Steer
Eun-Young Jung et al.
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES (2016)
Nutrigenomics and Beef Quality: A Review about Lipogenesis
Marcio M. Ladeira et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2016)
Effect of beef ultimate pH and large structural protein changes with aging on meat tenderness
G. Wu et al.
MEAT SCIENCE (2014)
The development of meat tenderness is likely to be compartmentalised by ultimate pH
D. Lomiwes et al.
MEAT SCIENCE (2014)
Regulation of post-mortem glycolysis in ruminant muscle
D. M. Ferguson et al.
ANIMAL PRODUCTION SCIENCE (2014)
Effect of South African beef production systems on post-mortem muscle energy status and meat quality
L. Frylinck et al.
MEAT SCIENCE (2013)
Control of fresh meat quality through manipulation of muscle fiber characteristics
S. T. Joo et al.
MEAT SCIENCE (2013)
Effects of growth path, sire type, calving time and sex on growth and carcass characteristics of beef cattle in the agricultural area of Western Australia
B. L. McIntyre et al.
ANIMAL PRODUCTION SCIENCE (2009)
Current research in meat color
RA Mancini et al.
MEAT SCIENCE (2005)
Share Paper
