The variation in the eating quality of beef from different sexes and breed classes cannot be completely explained by carcass measurements

The correlation of intramuscular fat content between muscles of the lamb carcass and the use of computed tomography to predict intramuscular fat percentage in lambs

(2015) F. Anderson et al.   Animal

Biochemical measurements of beef are a good predictor of untrained consumer sensory scores across muscles

(2014) S. P. F. Bonny et al.   Animal

Beef quality traits of heifer in comparison with steer, bull and cow at various feeding environments

(2014) Bandugula Venkata Reddy et al.   ANIMAL SCIENCE JOURNAL

Meta-analysis of the relationships between beef tenderness and muscle characteristics

(2013) S. Chriki et al.   Livestock Science

Cluster analysis application identifies muscle characteristics of importance for beef tenderness

(2012) Sghaier Chriki et al.   BMC BIOCHEMISTRY

Effect of intended purpose (dairy/beef production) on beef quality

(2011) G. Lizaso et al.   CANADIAN JOURNAL OF ANIMAL SCIENCE

Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds

(2010) Mette Christensen et al.   MEAT SCIENCE

European beef consumers’ interest in a beef eating-quality guarantee

(2009) Wim Verbeke et al.   APPETITE

Current usage and future development of the Meat Standards Australia (MSA) grading system

(2008) R. Polkinghorne et al.   Australian journal of experimental agriculture

Consumer assessment of eating quality – development of protocols for Meat Standards Australia (MSA) testing

(2008) R. Watson et al.   Australian journal of experimental agriculture

Development of the Meat Standards Australia (MSA) prediction model for beef palatability

(2008) R. Watson et al.   Australian journal of experimental agriculture

Evolution of the Meat Standards Australia (MSA) beef grading system

(2008) R. Polkinghorne et al.   Australian journal of experimental agriculture