Effect of low- and high-forage diets on meat quality and fatty acid composition of Alentejana and Barrosã beef breeds

Fatty acid composition, cholesterol and α-tocopherol of Barrosã-PDO veal produced in farms located in lowlands, ridges and mountains

(2010) P. Costa et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Sensory quality of beef from different finishing diets

(2010) V.C. Resconi et al.   MEAT SCIENCE

Intramuscular fat content in meat-producing animals: development, genetic and nutritional control, and identification of putative markers

(2009) J. F. Hocquette et al.   Animal

Beef quality perception at the point of purchase: A study from Portugal

(2009) Marija Banović et al.   FOOD QUALITY AND PREFERENCE

Comparison of two gas–liquid chromatograph columns for the analysis of fatty acids in ruminant meat

(2009) Susana P. Alves et al.   JOURNAL OF CHROMATOGRAPHY A

Consumers’ quality perception of national branded, national store branded, and imported store branded beef

(2009) Marija Banović et al.   MEAT SCIENCE

International perspective: characterisation of United States Department of Agriculture and Meat Standards Australia systems for assessing beef quality

(2008) G. C. Smith et al.   Australian journal of experimental agriculture

Development of a commercial system to apply the Meat Standards Australia grading model to optimise the return on eating quality in a beef supply chain

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

Contribution of lean, fat, muscle color and degree of doneness to pork and beef species flavor

(2008) A.J. Myers et al.   MEAT SCIENCE

Muscle fiber and fatty acid profiles of Mertolenga-PDO meat

(2007) P. Costa et al.   MEAT SCIENCE