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Wagyu-Angus cross improves meat tenderness compared to Angus cattle but unaffected by mild protein restriction during late gestation

Animal (Cambridge, England), 2021-02, Vol.15 (2), p.100144

2021

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Effects of pregnancy and feeding level on carcass and meat quality traits of Nellore cows

Meat science, 2013-05, Vol.94 (1), p.139-144

2013

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The influence of forage diets and aging on beef palatability

Meat science, 2010-11, Vol.86 (3), p.642-650

2010

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The effect of production system and age on concentrations of fatty acids in intramuscular fat of the longissimus and triceps brachii muscles of Angus-cross heifers

Meat science, 2005-08, Vol.70 (4), p.597-603

2005

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Effect of sampling fat location and cooking on fatty acid composition of beef steaks

Meat science, 2010, Vol.84 (1), p.86-92

2010

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A direct method for fatty acid methyl ester synthesis: application to wet meat tissues, oils, and feedstuffs

Journal of animal science, 2007-06, Vol.85 (6), p.1511

2007

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Growth, carcass and cooked meat characteristics of lambs sired by Dorset rams heterozygous for the Callipyge gene and Suffolk and Texel rams

Small ruminant research, 2007-08, Vol.71 (1), p.92-97

2007

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Omega-3 fatty acids affected human perception of ground beef negatively

Meat science, 2011-12, Vol.89 (4), p.390-399

2011

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Fatty acid composition of adipose tissue and muscle from Jersey steers was affected by finishing diet and tissue location

Meat science, 2013-02, Vol.93 (2), p.153-161

2013

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Sire variation in fatty acid composition of crossbred Wagyu steers and heifers

Meat science, 2000-09, Vol.56 (1), p.23-29

2000

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Changes in the forms of iron and in concentrations of taurine, carnosine, coenzyme Q10, and creatine in beef longissimus muscle with cooking and simulated stomach and duodenal digestion

Meat science, 2006-11, Vol.74 (3), p.443-449

2006

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The effect of production system and age on levels of iron, taurine, carnosine, coenzyme Q 10, and creatine in beef muscles and liver

Meat science, 2005, Vol.70 (4), p.589-596

2005

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Effects of supplemental fat on growth performance and quality of beef from steers fed corn finishing diets

Journal of animal science, 2008-04, Vol.86 (4), p.936

2008

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Effects of biological source on cooking and palatability attributes of beef produced for the Japanese market

Meat science, 1993, Vol.35 (2), p.241-258

1993

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Effects of time on feed and post-mortem aging on palatability and lipid composition of crossbred Wagyu beef

Meat science, 1996-06, Vol.43 (2), p.157-166

1996

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Changes in the forms of iron and in concentrations of taurine, carnosine, coenzyme Q 10, and creatine in beef longissimus muscle with cooking and simulated stomach and duodenal digestion

Meat science, 2006, Vol.74 (3), p.443-449

2006

Volltextzugriff (PDF)

Effects of supplemental fat on growth performance and quality of beef from steers fed barley-potato product finishing diets: I. Feedlot performance, carcass traits, appearance, water binding, retail storage, and palatability attributes

Journal of animal science, 2004-12, Vol.82 (12), p.3600

2004

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Evaluation of Candidate Gene Effects for Beef Backfat via Bayesian Model Selection

Genetica, 2005-09, Vol.125 (1), p.103-113

2005

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Starter culture and time/temperature of storage influences on quality of fermented mutton sausage

Journal of food science, 1991-07, Vol.56 (4), p.916-919

1991

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simplified QTL mapping approach for screening and mapping of novel AFLP markers associated with beef marbling

Journal of biotechnology, 2007, Vol.127 (1), p.177-187

2007

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Surimi-like products from mutton

Journal of food science, 1993-05, Vol.58 (3), p.497-500

1993

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Effects of supplemental fat on growth performance and quality of beef from steers fed barley-potato product finishing diets: II. Fatty acid composition of muscle and subcutaneous fat

Journal of animal science, 2004-12, Vol.82 (12), p.3611

2004

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Effects of biological type and dietary fat treatment on factors associated with tenderness: I. Measurements on beef longissimus muscle

Journal of animal science, 2004-03, Vol.82 (3), p.770

2004

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Effects of biological type and dietary fat treatment on factors associated with tenderness: II. Measurements on beef semitendinosus muscle

Journal of animal science, 2004-03, Vol.82 (3), p.779

2004

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Measuring the effects of phenotype and mechanical restraint on proteolytic degradation and rigor shortening in callipyge lamb longissimus dorsi muscle during extended aging

Meat science, 2003-03, Vol.63 (3), p.325-331

2003

Volltextzugriff (PDF)

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Wagyu-Angus cross improves meat tenderness compared to Angus cattle but unaffected by mild protein restriction during late gestation

Effects of pregnancy and feeding level on carcass and meat quality traits of Nellore cows

The influence of forage diets and aging on beef palatability

The effect of production system and age on concentrations of fatty acids in intramuscular fat of the longissimus and triceps brachii muscles of Angus-cross heifers

Effect of sampling fat location and cooking on fatty acid composition of beef steaks

A direct method for fatty acid methyl ester synthesis: application to wet meat tissues, oils, and feedstuffs

Growth, carcass and cooked meat characteristics of lambs sired by Dorset rams heterozygous for the Callipyge gene and Suffolk and Texel rams

Omega-3 fatty acids affected human perception of ground beef negatively

Fatty acid composition of adipose tissue and muscle from Jersey steers was affected by finishing diet and tissue location

Sire variation in fatty acid composition of crossbred Wagyu steers and heifers

Changes in the forms of iron and in concentrations of taurine, carnosine, coenzyme Q10, and creatine in beef longissimus muscle with cooking and simulated stomach and duodenal digestion

The effect of production system and age on levels of iron, taurine, carnosine, coenzyme Q 10, and creatine in beef muscles and liver

Effects of supplemental fat on growth performance and quality of beef from steers fed corn finishing diets

Effects of biological source on cooking and palatability attributes of beef produced for the Japanese market

Effects of time on feed and post-mortem aging on palatability and lipid composition of crossbred Wagyu beef

Changes in the forms of iron and in concentrations of taurine, carnosine, coenzyme Q 10, and creatine in beef longissimus muscle with cooking and simulated stomach and duodenal digestion

Effects of supplemental fat on growth performance and quality of beef from steers fed barley-potato product finishing diets: I. Feedlot performance, carcass traits, appearance, water binding, retail storage, and palatability attributes

Evaluation of Candidate Gene Effects for Beef Backfat via Bayesian Model Selection

Starter culture and time/temperature of storage influences on quality of fermented mutton sausage

simplified QTL mapping approach for screening and mapping of novel AFLP markers associated with beef marbling

Surimi-like products from mutton

Effects of supplemental fat on growth performance and quality of beef from steers fed barley-potato product finishing diets: II. Fatty acid composition of muscle and subcutaneous fat

Effects of biological type and dietary fat treatment on factors associated with tenderness: I. Measurements on beef longissimus muscle

Effects of biological type and dietary fat treatment on factors associated with tenderness: II. Measurements on beef semitendinosus muscle

Measuring the effects of phenotype and mechanical restraint on proteolytic degradation and rigor shortening in callipyge lamb longissimus dorsi muscle during extended aging

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