[HTML][HTML] An overview of beef production from pasture and feedlot globally, as demand for beef and the need for sustainable practices increase
PL Greenwood - Animal, 2021 - Elsevier
Beef is a high-quality source of protein that also can provide highly desirable eating
experiences, and demand is increasing globally. Sustainability of beef industries requires …
experiences, and demand is increasing globally. Sustainability of beef industries requires …
Meat tenderness: Advances in biology, biochemistry, molecular mechanisms and new technologies
Meat tenderness is an important quality trait critical to consumer acceptance, and
determines satisfaction, repeat purchase and willingness-to-pay premium prices. Recent …
determines satisfaction, repeat purchase and willingness-to-pay premium prices. Recent …
[HTML][HTML] Red seaweed (Asparagopsis taxiformis) supplementation reduces enteric methane by over 80 percent in beef steers
BM Roque, M Venegas, RD Kinley, R de Nys… - Plos one, 2021 - journals.plos.org
The red macroalgae (seaweed) Asparagopsis spp. has shown to reduce ruminant enteric
methane (CH4) production up to 99% in vitro. The objective of this study was to determine …
methane (CH4) production up to 99% in vitro. The objective of this study was to determine …
Effect of oregano essential oil and resveratrol nanoemulsion loaded pectin edible coating on the preservation of pork loin in modified atmosphere packaging
The effect of oregano essential oil (OEO) and resveratrol (RES) nanoemulsion loaded pectin
(PEC) edible coating on fresh pork loin preservation under high oxygen modified …
(PEC) edible coating on fresh pork loin preservation under high oxygen modified …
A structural approach to understanding the interactions between colour, water-holding capacity and tenderness
The colour, water-holding capacity (WHC) and tenderness of meat are primary determinants
of visual and sensory appeal. Although there are many factors which influence these quality …
of visual and sensory appeal. Although there are many factors which influence these quality …
[HTML][HTML] Factors affecting sheep carcass and meat quality attributes
Sheep meat comes from a wide variety of farming systems utilising outdoor extensive to
indoor intensive with animals of various ages at slaughter. In Europe, slaughter may occur …
indoor intensive with animals of various ages at slaughter. In Europe, slaughter may occur …
[HTML][HTML] Control of fresh meat quality through manipulation of muscle fiber characteristics
ST Joo, GD Kim, YH Hwang, YC Ryu - Meat science, 2013 - Elsevier
Variations of fresh meat quality exist because the quality traits are affected by various
intrinsic and extrinsic factors. Because the meat quality is basically dependent on muscle …
intrinsic and extrinsic factors. Because the meat quality is basically dependent on muscle …
Stress effects on meat quality: A mechanistic perspective
T **ng, F Gao, RK Tume, G Zhou… - … Reviews in Food …, 2019 - Wiley Online Library
Stress inevitably occurs from the farm to abattoir in modern livestock husbandry. The effects
of stress on the behavioral and physiological status and ultimate meat quality have been …
of stress on the behavioral and physiological status and ultimate meat quality have been …
Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studies
Over the last two decades, proteomics have been employed to decipher the underlying
factors contributing to variation in the quality of muscle foods, including beef tenderness …
factors contributing to variation in the quality of muscle foods, including beef tenderness …
Insights on meat quality from combining traditional studies and proteomics
Following a century of major discoveries on the mechanisms determining meat colour and
tenderness using traditional scientific methods, further research into complex and interactive …
tenderness using traditional scientific methods, further research into complex and interactive …