Sensory and Physicochemical Analysis of Meat from Bovine Breeds in Different Livestock Production Systems, Pre-Slaughter Handling Conditions, and Ageing Time

Effects of breed-production system on collagen, textural and sensory traits of 10 European beef cattle breeds

(2018) Begoña Panea et al.   JOURNAL OF TEXTURE STUDIES

Novel techniques to understand consumer responses towards food products: A review with a focus on meat

(2018) Damir Dennis Torrico et al.   MEAT SCIENCE

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

(2018) Peter P. Purslow   MEAT SCIENCE

On the haplotype diversity along the genome in Spanish beef cattle populations

(2017) E.F. Mouresan et al.   Livestock Science

Meat flavour in pork and beef – From animal to meal

(2017) Margit D. Aaslyng et al.   MEAT SCIENCE

Legume finishing provides beef with positive human dietary fatty acid ratios and consumer preference comparable with grain-finished beef1

(2016) A. Chail et al.   JOURNAL OF ANIMAL SCIENCE

Influence of feeding system (concentrate and total mixed ration) on fatty acid profiles of beef from three lean cattle breeds

(2016) A. Horcada et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

The effects of animal age, feeding regime and a dietary beta-agonist on tenderness of three beef muscles

(2016) Ennet Moholisa et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Influence of extended aging on beef quality characteristics and sensory perception of steaks from the biceps femoris and semimembranosus

(2016) M.J. Colle et al.   MEAT SCIENCE

Intensive vs. free-range organic beef. A preference study through consumer liking and conjoint analysis

(2016) S. García-Torres et al.   MEAT SCIENCE

Effect of crossbreeding with Limousine, Rubia Gallega and Belgium Blue on meat quality and fatty acid profile of Holstein calves

(2015) Gonzalo Domingo et al.   ANIMAL SCIENCE JOURNAL

Genetic diversity and divergence among Spanish beef cattle breeds assessed by a bovine high-density SNP chip1

(2015) J. J. Cañas-Álvarez et al.   JOURNAL OF ANIMAL SCIENCE

Physicochemical properties of foal meat as affected by cooking methods

(2015) José M. Lorenzo et al.   MEAT SCIENCE

Effect of slaughter age on the antioxidant enzyme activity, color, and oxidative stability of Korean Hanwoo (Bos taurus coreanae) cow beef

(2015) Soohyun Cho et al.   MEAT SCIENCE

Effect of feeding system and breed on growth performance, and carcass and meat quality traits in two continental beef breeds

(2015) C. Avilés et al.   MEAT SCIENCE

Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatments

(2015) C.H. Corbin et al.   MEAT SCIENCE

Cooking losses, lipid oxidation and formation of volatile compounds in foal meat as affected by cooking procedure

(2014) José M. Lorenzo et al.   FLAVOUR AND FRAGRANCE JOURNAL

Slaughter weight, sex and age effects on beef shear force and tenderness

(2014) J. Lucero-Borja et al.   Livestock Science

Consumer preference, behavior and perception about meat and meat products: An overview

(2014) Maria Font-i-Furnols et al.   MEAT SCIENCE

A structural approach to understanding the interactions between colour, water-holding capacity and tenderness

(2014) J.M. Hughes et al.   MEAT SCIENCE

Effect of production system before the finishing period on carcass, meat and fat qualities of beef

(2013) A. Guerrero et al.   Animal

Effect of supplementing different oils: Linseed, sunflower and soybean, on animal performance, carcass characteristics, meat quality and fatty acid profile of veal from “Rubia Gallega” calves

(2013) Laura González et al.   MEAT SCIENCE

Chemical composition, vitamin E content, lipid oxidation, colour and cooking losses in meat from Tudanca bulls finished on semi-extensive or intensive systems and slaughtered at 12 or 14months

(2013) M.J. Humada et al.   MEAT SCIENCE

Consumer assessment of beef strip loin steaks of varying fat levels

(2011) T. G. O'Quinn et al.   JOURNAL OF ANIMAL SCIENCE

Current perspectives on the darker beef often reported from extensively-managed cattle: Does physical activity play a significant role?

(2011) P.G. Dunne et al.   Livestock Science

Finishing cattle at pasture at 30months of age or indoors at 25months of age: Effects on selected carcass and meat quality characteristics

(2011) A.P. Moloney et al.   Livestock Science

Omega-3 fatty acids affected human perception of ground beef negatively

(2011) T. Jiang et al.   MEAT SCIENCE

Higher drip loss is associated with protein oxidation

(2011) S. Traore et al.   MEAT SCIENCE

Effect of weaning status on animal performance and meat quality of Rubia Gallega calves

(2010) Esperanza Bispo et al.   MEAT SCIENCE

Eating quality of beef from biotypes included in the PGI “Ternera Asturiana” showing distinct physicochemical characteristics and tenderization pattern

(2010) V. Sierra et al.   MEAT SCIENCE

Sensory quality of beef from different finishing diets

(2010) V.C. Resconi et al.   MEAT 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

The role of intramuscular connective tissue in meat texture

(2009) Takanori NISHIMURA   ANIMAL SCIENCE JOURNAL

Production systems and influence on eating quality of pork

(2009) Michel Bonneau et al.   MEAT SCIENCE

Have we underestimated the impact of pre-slaughter stress on meat quality in ruminants?

(2008) D.M. Ferguson et al.   MEAT SCIENCE

Relationship between pre-slaughter stress responsiveness and beef quality in three cattle breeds

(2008) V. Muchenje et al.   MEAT SCIENCE

Eating quality of young bulls from three Spanish beef breed-production systems and its relationships with chemical and instrumental meat quality

(2007) X. Serra et al.   MEAT SCIENCE

Effects of breed and a concentrate or grass silage diet on beef quality in cattle of 3 ages. II: Meat stability and flavour

(2007) H.E. Warren et al.   MEAT SCIENCE