Related references
Note: Only part of the references are listed.Packing plant differences in meat quality for grain-fed veal
C. P. Campbell et al.
CANADIAN JOURNAL OF ANIMAL SCIENCE (2013)
Influence of various traditional seasonings on beef flavor: United States, Spanish, and Argentinian practices
L. Vazquez-Araujo et al.
MEAT SCIENCE (2013)
The effects of skeletal separation and moisture enhancement for improving the eating quality of cull cow beef
P. J. Streiter et al.
MEAT SCIENCE (2012)
A survey comparing meat quality attributes of beef from credence attribute-based production systems
S. B. Markus et al.
CANADIAN JOURNAL OF ANIMAL SCIENCE (2011)
CONSUMER EVALUATION OF THE PALATABILITY OF USDA SELECT, USDA CHOICE AND CERTIFIED ANGUS BEEF STRIP LOIN STEAKS FROM RETAIL MARKETS IN LUBBOCK, TEXAS, USA
Shawn W. Claborn et al.
JOURNAL OF FOOD QUALITY (2011)
Demographics and beef preferences affect consumer motivation for purchasing fresh beef steaks and roasts
A. L. Reicks et al.
MEAT SCIENCE (2011)
Extended ageing time and temperature effects on quality of sub-primal cuts of boxed beef
Manuel Juarez et al.
CANADIAN JOURNAL OF ANIMAL SCIENCE (2010)
Analysis of modern technologies commonly used in beef cattle production: Conventional beef production versus nonconventional production using meta-analysis
B. W. Wileman et al.
JOURNAL OF ANIMAL SCIENCE (2009)
Association between animal, transportation, slaughterhouse practices, and meat pH in beef
N. Mach et al.
MEAT SCIENCE (2008)
Effects of metabolic modifiers on carcass traits and meat quality
M. E. Dikeman
MEAT SCIENCE (2007)
Effects of grain source, silage level, and slaughter weight endpoint on growth performance, carcass characteristics, and meat quality in Angus and Charolais steers
P. L. McEwen et al.
CANADIAN JOURNAL OF ANIMAL SCIENCE (2007)
Effects of postmortem aging and USDA quality grade on Warner-Bratzler shear force values of seventeen individual beef muscles
S. L. Gruber et al.
JOURNAL OF ANIMAL SCIENCE (2006)
Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system
M. Koohmaraie et al.
MEAT SCIENCE (2006)
Comparison of alternative beef production systems based on forage finishing or grain-forage diets with or without growth promotants:: 1.: Feedlot performance, carcass quality, and production costs
R. Berthiaume et al.
JOURNAL OF ANIMAL SCIENCE (2006)
Interrelationships of breed type, USDA quality grade, cooking method and degree of doneness on consumer evaluations of beef in Dallas and San Antonio, Texas, USA
DR McKenna et al.
MEAT SCIENCE (2004)
Pharmaceuticals, direct-fed microbials, and enzymes for enhancing growth and feed efficiency of beef
CP Birkelo
VETERINARY CLINICS OF NORTH AMERICA-FOOD ANIMAL PRACTICE (2003)
Share Paper
