Globally, food-producing animals consume 70 to 90% of genetically engineered (GE) crop
biomass. This review briefly summarizes the scientific literature on performance and health …

This review focuses on recent developments in the field of muscle biology that reflect on the
problem of toughness in beef. Meat science has shown that post-mortem processing can …

The objectives of this study were to evaluate the contribution of tenderness, juiciness, and
flavor to the overall consumer beef eating experience and to evaluate the risk of overall …

Edited by world-renowned animal scientist Dr Temple Grandin, this book integrates scientific
research and industry literature on cattle, pigs, poultry, sheep, goats, deer, and horses, in …

The objective of this study was to determine the extent of variation in, and relationships
among, biochemical and palatability traits within and among 11 major beef muscles …

With the recent development of technology to classify beef for tenderness, it is now possible
for packers and retailers to market brands of beef known to be consistently tender. The …

The objective of this study was to compare fresh and frozen protocol procedures for Warner-
Bratzler shear force (WBSF) determination on steaks aged for different periods of time. The …

Transportation and handling is generally regarded as stressful to cattle and includes both
physical and psychological stimuli that might be aversive. Historical accounts relate high …

Beef tenderness is an important quality attribute for consumer satisfaction. The current beef
quality grading system does not incorporate a direct measure of tenderness because there …

Abstract The National Beef Quality Audit-2000 was conducted to assess the current status
ofthe quality and consistency of US fed steers and heifers. Between May and November …