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A fresh look at meat flavor

Meat science, 2007-09, Vol.77 (1), p.63-80

2007

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Application of exogenous enzymes to beef muscle of high and low-connective tissue

Meat science, 2010-08, Vol.85 (4), p.730-734

2010

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Muscle profiling: Characterizing the muscles of the beef chuck and round

Meat science, 2005-09, Vol.71 (1), p.39-51

2005

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Repercussions of growth path on carcass characteristics, meat colour and shear force in Alentejana bulls

Animal (Cambridge, England), 2015-08, Vol.9 (8), p.1414-1422

2015

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The influence of cooking rate and holding time on beef chuck and round flavor

Meat science, 2008-04, Vol.78 (4), p.429-437

2008

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Beef palatability and its relationship with protein degradation and muscle fibre type profile in longissimus thoracis in Alentejana breed from divergent growth pathways

Animal (Cambridge, England), 2017-01, Vol.11 (1), p.175-182

2017

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Efficacy of performing Warner–Bratzler and slice shear force on the same beef steak following rapid cooking

Meat science, 2010-08, Vol.85 (4), p.792-794

2010

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Muscle fiber and fatty acid profiles of Mertolenga-PDO meat

Meat science, 2008-04, Vol.78 (4), p.502-512

2008

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Influence of slaughter season and sex on fatty acid composition, cholesterol and α-tocopherol contents on different muscles of Barrosã-PDO veal

Meat science, 2006, Vol.72 (1), p.130-139

2006

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Impact of myoglobin oxygenation state prior to frozen storage on color stability of thawed beef steaks through retail display

Meat science, 2020-12, Vol.170, p.108232-108232, Article 108232

2020

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Nutrient and fiber type relationships in Barrosã muscles

Livestock science, 2009-10, Vol.125 (1), p.50-59

2009

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Effect of Cooking Method, Distiller's Grains, and Vitamin E Supplementation on the Vitamin Content of Value Cuts from Beef Steers Fed Wet Distiller's Grains and Solubles and Supplemental Vitamin E

Journal of food science, 2010-03, Vol.75 (2), p.C166-C172

2010

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Effects of different antioxidants on quality of beef patties from steers fed low-moisture distillers grains

Meat science, 2019-08, Vol.154, p.119-125

2019

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A basic mechanism of beef tenderization: Feeding wet distillers grains plus solubles contributes to sarcoplasmic reticulum membrane instability

Meat science, 2015-03, Vol.101, p.128-129

2015

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Effects of finishing diets containing wet distillers grains plus solubles on beef quality attributes and fatty acid profile

Meat science, 2018-02, Vol.136, p.16-22

2018

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Evaluation of palatability and muscle composition of novel value-added beef cuts

Meat science, 2018-01, Vol.135, p.79-83

2018

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RANKING BEEF MUSCLES FOR WARNER-BRATZLER SHEAR FORCE AND TRAINED SENSORY PANEL RATINGS FROM PUBLISHED LITERATURE

Journal of food quality, 2011-06, Vol.34 (3), p.195-203

2011

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Genome wide association study of cholesterol and poly- and monounsaturated fatty acids, protein, and mineral content of beef from crossbred cattle

Meat science, 2014-12, Vol.98 (4), p.804-814

2014

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Effects of feeding de-oiled wet distillers grains plus solubles on beef fatty acid profiles

Meat science, 2015-03, Vol.101, p.142-143

2015

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Effect of feeding de-oiled wet distiller's grains plus solubles on beef oxidation

Meat science, 2014-01, Vol.96 (1), p.463-464

2014

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Consumer visual preference and value for beef steaks differing in marbling level and color

Journal of animal science, 2004-11, Vol.82 (11), p.3288

2004

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Chemical properties of cow and beef muscles: benchmarking the differences and similarities

Journal of animal science, 2008-08, Vol.86 (8), p.1904

2008

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WET DISTILLERS GRAINS PLUS SOLUBLES DO NOT INCREASE LIVER-LIKE OFF-FLAVORS IN COOKED BEEF FROM YEARLING STEERS

Journal of muscle foods, 2007-10, Vol.18 (4), p.341-348

2007

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Benchmarking carcass characteristics and muscles from commercially identified beef and dairy cull cow carcasses for Warner-Bratzler shear force and sensory attributes

Journal of animal science, 2007-10, Vol.85 (10), p.2631

2007

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Mapping of intramuscular tenderness and muscle fiber orientation of muscles in the beef round

Journal of animal science, 2010-09, Vol.88 (9), p.3084

2010

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A fresh look at meat flavor

Application of exogenous enzymes to beef muscle of high and low-connective tissue

Muscle profiling: Characterizing the muscles of the beef chuck and round

Repercussions of growth path on carcass characteristics, meat colour and shear force in Alentejana bulls

The influence of cooking rate and holding time on beef chuck and round flavor

Beef palatability and its relationship with protein degradation and muscle fibre type profile in longissimus thoracis in Alentejana breed from divergent growth pathways

Efficacy of performing Warner–Bratzler and slice shear force on the same beef steak following rapid cooking

Muscle fiber and fatty acid profiles of Mertolenga-PDO meat

Influence of slaughter season and sex on fatty acid composition, cholesterol and α-tocopherol contents on different muscles of Barrosã-PDO veal

Impact of myoglobin oxygenation state prior to frozen storage on color stability of thawed beef steaks through retail display

Nutrient and fiber type relationships in Barrosã muscles

Effect of Cooking Method, Distiller's Grains, and Vitamin E Supplementation on the Vitamin Content of Value Cuts from Beef Steers Fed Wet Distiller's Grains and Solubles and Supplemental Vitamin E

Effects of different antioxidants on quality of beef patties from steers fed low-moisture distillers grains

A basic mechanism of beef tenderization: Feeding wet distillers grains plus solubles contributes to sarcoplasmic reticulum membrane instability

Effects of finishing diets containing wet distillers grains plus solubles on beef quality attributes and fatty acid profile

Evaluation of palatability and muscle composition of novel value-added beef cuts

RANKING BEEF MUSCLES FOR WARNER-BRATZLER SHEAR FORCE AND TRAINED SENSORY PANEL RATINGS FROM PUBLISHED LITERATURE

Genome wide association study of cholesterol and poly- and monounsaturated fatty acids, protein, and mineral content of beef from crossbred cattle

Effects of feeding de-oiled wet distillers grains plus solubles on beef fatty acid profiles

Effect of feeding de-oiled wet distiller's grains plus solubles on beef oxidation

Consumer visual preference and value for beef steaks differing in marbling level and color

Chemical properties of cow and beef muscles: benchmarking the differences and similarities

WET DISTILLERS GRAINS PLUS SOLUBLES DO NOT INCREASE LIVER-LIKE OFF-FLAVORS IN COOKED BEEF FROM YEARLING STEERS

Benchmarking carcass characteristics and muscles from commercially identified beef and dairy cull cow carcasses for Warner-Bratzler shear force and sensory attributes

Mapping of intramuscular tenderness and muscle fiber orientation of muscles in the beef round

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