Flavor is one of the most significant characteristics of beef palatability and it can eventually
affect the consumer's acceptance of a beef product and purchasing habits. Variation in beef …

The meat from ruminants can be a valuable dietary source of rumenic acid (c9, t11‐CLA)
and of n‐3 long chain polyunsaturated fatty acids (n‐3 LC‐PUFA). Nevertheless, commonly …

The quality and value of the carcass in domestic meat animals are reflected in its protein and
fat content. Preadipocytes and adipocytes are important in establishing the overall fatness of …

Energy is the most limiting nutritional component in diets for high-producing dairy cows.
Palmitic (C16: 0) and stearic (C18: 0) acids have unique and specific functions in lactating …

Wagyu cattle are originated from native Japanese breeds, which have evolved by adapting
to the unique climate and environment of Japan. Since the modern beef-eating culture …

Studies of forage and/or grass feeding of cattle versus grain finishing have been conducted
in varying regions throughout the world but generalization of these results to beef from US …

The gut microbiota plays a substantial role in regulating the host metabolic and immune
functions. Dysbiosis, resulting from disruption of gut microbiota, predisposes many morbid …

Background Healthier ruminant products can be achieved by adequate manipulation of the
rumen microbiota to increase the flux of beneficial fatty acids reaching host tissues. Genomic …

Fatty acid profiles in relation to meat quality traits and sensory palatability of grain-fed and
grass-fed beef from Hanwoo, American, and Australian crossbred cattle were examined in …

Extensive research has been conducted concerning the determination and characterization
of volatile compounds contributing to aroma and flavor in cheese. Considerable knowledge …