Feeding microalgae meal (All-G Rich™; Schizochytrium limacinum CCAP 4087/2) to beef heifers. I: Effects on longissimus lumborum steak color and palatibility12

Effect of growth-promoting technologies on Longissimus lumborum muscle fiber morphometrics, collagen solubility, and cooked meat tenderness12

(2016) S. M. Ebarb et al.   JOURNAL OF ANIMAL SCIENCE

Very long chain omega-3 (n-3) fatty acids and human health

(2014) Philip C. Calder   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Effects of the Programmed Nutrition Beef Program on meat quality characteristics1,2

(2014) K. J. Phelps et al.   JOURNAL OF ANIMAL SCIENCE

Long Chain n-3 Polyunsaturated Fatty Acid Concentration and Color and Lipid Stability of Muscle from Heifers Offered a Ruminally Protected Fish Oil Supplement

(2011) Peter G. Dunne et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effect of flaxseed supplementation on growth, carcass characteristics, fatty acid profile, retail shelf life, and sensory characteristics of beef from steers finished on grasslands of the northern Great Plains1,2

(2011) S. L. Kronberg et al.   JOURNAL OF ANIMAL SCIENCE

Consumer assessment of beef strip loin steaks of varying fat levels

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

Plant extracts combined with vitamin E in PUFA-rich diets of cull cows protect processed beef against lipid oxidation

(2010) Mylène Gobert et al.   MEAT SCIENCE

Trends in meat consumption in the USA

(2010) Carrie R Daniel et al.   PUBLIC HEALTH NUTRITION

Dietary sources of unsaturated fatty acids for animals and their transfer into meat, milk and eggs: A review

(2009) Vanessa B. Woods et al.   Livestock Science

A comprehensive characterisation of the fibre composition and properties of a limb (Flexor digitorum superficialis, membri thoraci) and a trunk (Psoas major) muscle in cattle

(2008) Natalia Moreno-Sánchez et al.   BMC CELL BIOLOGY

ASAS Centennial Paper: A century of pioneers and progress in meat science in the United States leads to new frontiers

(2008) D. H. Beermann   JOURNAL OF ANIMAL SCIENCE

Effects of grain processing and dietary lipid source on performance, carcass characteristics, plasma fatty acids, and sensory properties of steaks from finishing cattle1,2

(2007) H. J. LaBrune et al.   JOURNAL OF ANIMAL SCIENCE