Beef Tenderness Prediction by a Combination of Statistical Methods: Chemometrics and Supervised Learning to Manage Integrative Farm-To-Meat Continuum Data

Assessment of cattle inter‐individual cluster variability: the potential of continuum data from the farm‐to‐fork for ultimate beef tenderness management

(2019) Mohammed Gagaoua et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Beef tenderness and intramuscular fat proteomic biomarkers: Effect of gender and rearing practices

(2019) Brigitte Picard et al.   Journal of Proteomics

Relationships Between Cull Beef Cow Characteristics, Finishing Practices and Meat Quality Traits of Longissimus thoracis and Rectus abdominis

(2019) Sébastien Couvreur et al.   Foods

The associations between proteomic biomarkers and beef tenderness depend on the end-point cooking temperature, the country origin of the panelists and breed

(2019) Mohammed Gagaoua et al.   MEAT SCIENCE

Use of liquid isoelectric focusing (OFFGEL) on the discovery of meat tenderness biomarkers

(2018) Lorea R. Beldarrain et al.   Journal of Proteomics

nClustering of sensory eating qualities of beef: consistencies and differences within carcass, muscle, animal characteristics and rearing factors

(2018) Mohammed Gagaoua et al.   Livestock Science

Associations among animal, carcass, muscle characteristics, and fresh meat color traits in Charolais cattle

(2018) Mohammed Gagaoua et al.   MEAT SCIENCE

Contribution of collagen and connective tissue to cooked meat toughness; some paradigms reviewed

(2018) Peter P. Purslow   MEAT SCIENCE

Decision tree, a learning tool for the prediction of beef tenderness using rearing factors and carcass characteristics

(2018) Mohammed Gagaoua et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Data from the Farmgate-to-Meat Continuum Including Omics-Based Biomarkers to Better Understand the Variability of Beef Tenderness: An Integromics Approach

(2018) Mohammed Gagaoua et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Assessment of physico-chemical traits related to eating quality of young dairy bull beef at different ageing times using Raman spectroscopy and chemometrics

(2017) Yingqun Nian et al.   FOOD RESEARCH INTERNATIONAL

Identification of Biomarkers Associated with the Rearing Practices, Carcass Characteristics, and Beef Quality: An Integrative Approach

(2017) Mohammed Gagaoua et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of beef eating quality by Irish consumers

(2017) S.N. McCarthy et al.   MEAT SCIENCE

The study of protein biomarkers to understand the biochemical processes underlying beef color development in young bulls

(2017) Mohammed Gagaoua et al.   MEAT SCIENCE

Accuracy of genomic breeding values for meat tenderness in Polled Nellore cattle1

(2016) C. U. Magnabosco et al.   JOURNAL OF ANIMAL SCIENCE

Sensory quality of meat from eight different types of cattle in relation with their biochemical characteristics

(2016) M Gagaoua et al.   Journal of Integrative Agriculture

Understanding Early Post-Mortem Biochemical Processes Underlying Meat Color and pH Decline in the Longissimus thoracis Muscle of Young Blond d’Aquitaine Bulls Using Protein Biomarkers

(2015) Mohammed Gagaoua et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Meat consumption: Trends and quality matters

(2014) Maeve Henchion et al.   MEAT SCIENCE

New Developments on the Role of Intramuscular Connective Tissue in Meat Toughness

(2014) Peter P. Purslow   Annual Review of Food Science and Technology

Impact of animal and management factors on collagen characteristics in beef: a meta-analysis approach

(2013) M. Blanco et al.   Animal

Biomarkers of meat tenderness: Present knowledge and perspectives in regards to our current understanding of the mechanisms involved

(2013) Ahmed Ouali et al.   MEAT SCIENCE

A review of variable selection methods in Partial Least Squares Regression

(2012) Tahir Mehmood et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Prediction equations for Warner–Bratzler shear force using principal component regression analysis in Brahman-influenced Venezuelan cattle

(2012) N. Jerez-Timaure et al.   MEAT SCIENCE

Relationships between structural characteristics of bovine intramuscular connective tissue assessed by image analysis and collagen and proteoglycan content

(2012) Annabelle Dubost et al.   MEAT SCIENCE

Protocol for high-resolution electrophoresis separation of myosin heavy chain isoforms in bovine skeletal muscle

(2011) Brigitte Picard et al.   ELECTROPHORESIS

Consumer perception and the role of science in the meat industry

(2010) D.J. Troy et al.   MEAT SCIENCE

Collagen contribution to meat toughness: Theoretical aspects

(2008) Jacques Lepetit   MEAT SCIENCE

Using Kaplan–Meier analysis together with decision tree methods (C&RT, CHAID, QUEST, C4.5 and ID3) in determining recurrence-free survival of breast cancer patients

(2007) Mevlut Ture et al.   EXPERT SYSTEMS WITH APPLICATIONS