Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement

Effect of Breed and Gender on Meat Quality of M. longissimus thoracis et lumborum Muscle from Crossbred Beef Bulls and Steers

(2019) Jamie Cafferky et al.   Foods

New Approach Studying Interactions Regarding Trade-Off between Beef Performances and Meat Qualities

(2019) Alexandre Conanec et al.   Foods

An Original Methodology for the Selection of Biomarkers of Tenderness in Five Different Muscles

(2019) Marie-Pierre Ellies-Oury et al.   Foods

Effect of the Rearing Managements Applied during Heifers’ Whole Life on Quality Traits of Five Muscles of the Beef Rib

(2019) Julien Soulat et al.   Foods

Suckler Bulls Slaughtered at 15 Months of Age: Effect of Different Production Systems on the Fatty Acid Profile and Selected Quality Characteristics of Longissimus Thoracis

(2019) Lara Moran et al.   Foods

Acceptability of Dry-Cured Belly (Pancetta) from Entire Males, Immunocastrates or Surgical Castrates: Study with Slovenian Consumers

(2019) Marjeta Čandek-Potokar et al.   Foods

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

(2019) Mohammed Gagaoua et al.   Foods

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

(2019) Sébastien Couvreur et al.   Foods

Lipid Oxidation Inhibition Capacity of 11 Plant Materials and Extracts Evaluated in Highly Oxidised Cooked Meatballs

(2019) Stina C. M. Burri et al.   Foods

Predicting the Quality of Meat: Myth or Reality?

(2019) Cécile Berri et al.   Foods

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

(2019) Rubén Domínguez et al.   Antioxidants

Online Prediction of Physico-Chemical Quality Attributes of Beef Using Visible—Near-Infrared Spectroscopy and Chemometrics

(2019) Amna Sahar et al.   Foods

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

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