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Review: The variability of the eating quality of beef can be reduced by predicting consumer satisfaction

Animal (Cambridge, England), 2018-11, Vol.12 (11), p.2434-2442

2018

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European conformation and fat scores have no relationship with eating quality

Animal (Cambridge, England), 2016-06, Vol.10 (6), p.996-1006

2016

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Untrained consumer assessment of the eating quality of European beef: 2. Demographic factors have only minor effects on consumer scores and willingness to pay

Animal (Cambridge, England), 2017-08, Vol.11 (8), p.1399-1411

2017

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Review: Improving the nutritional, sensory and market value of meat products from sheep and cattle

Animal (Cambridge, England), 2021-12, Vol.15 Suppl 1, p.100356, Article 100356

2021

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Untrained consumer assessment of the eating quality of beef: 1. A single composite score can predict beef quality grades

Animal (Cambridge, England), 2017-08, Vol.11 (8), p.1389-1398

2017

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Prediction of beef eating quality in France using the Meat Standards Australia system

Animal (Cambridge, England), 2013-03, Vol.7 (3), p.524-529

2013

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Has breed any effect on beef sensory quality?

Livestock science, 2021-08, Vol.250, p.104548, Article 104548

2021

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Modelling the physiological, muscular, and sensory characteristics in relation to beef quality from 15 cattle breeds

Livestock science, 2024-02, Vol.280, p.105395, Article 105395

2024

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The variation in the eating quality of beef from different sexes and breed classes cannot be completely explained by carcass measurements

Animal (Cambridge, England), 2016-06, Vol.10 (6), p.987-995

2016

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Intramuscular fat content in meat-producing animals: development, genetic and nutritional control, and identification of putative markers

Animal (Cambridge, England), 2010-02, Vol.4 (2), p.303-319

2010

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Variations in the abundance of 24 protein biomarkers of beef tenderness according to muscle and animal type

Animal (Cambridge, England), 2011-06, Vol.5 (6), p.885-894

2011

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Ossification score is a better indicator of maturity related changes in eating quality than animal age

Animal (Cambridge, England), 2016-04, Vol.10 (4), p.718-728

2016

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Review: On-farm and processing factors affecting bovine carcass and meat quality

Animal (Cambridge, England), 2022-02, Vol.16 Suppl 1, p.100426, Article 100426

2022

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Sensory quality of meat from eight different types of cattle in relation with their biochemical characteristics

Journal of Integrative Agriculture, 2016-01, Vol.15 (7), p.1550-1563

2016

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Muscle and meat quality characteristics of Holstein and Salers cull cows

Meat science, 2007-12, Vol.77 (4), p.459-466

2007

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An innovative approach combining Animal Performances, nutritional value and sensory quality of meat

Meat science, 2016-12, Vol.122, p.163-172

2016

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Recent advances in omic technologies for meat quality management

Meat science, 2015-11, Vol.109, p.18-26

2015

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Prediction of the intramuscular connective tissue components of fresh and freeze-dried samples by near infrared spectroscopy

Meat science, 2021-09, Vol.179, p.108537-108537, Article 108537

2021

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Effects of polymorphisms in the calpastatin and μ-calpain genes on meat tenderness in 3 French beef breeds

Journal of animal science, 2011-01, Vol.89 (1), p.1

2011

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Adipocyte fatty acid-binding protein and mitochondrial enzyme activities in muscles as relevant indicators of marbling in cattle

Journal of animal science, 2007-10, Vol.85 (10), p.2660

2007

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Recent advances in cattle functional genomics and their application to beef quality

Animal (Cambridge, England), 2007-02, Vol.1 (1), p.159-173

2007

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The two mutations, Q204X and nt821, of the myostatin gene affect carcass and meat quality in young heterozygous bulls of French beef breeds

Journal of animal science, 2010-02, Vol.88 (2), p.446

2010

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Win–win strategies for high beef quality, consumer satisfaction, and farm efficiency, low environmental impacts and improved animal welfare

Animal production science, 2014-01, Vol.54 (10), p.1537

2014

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Comparison of composition and quality traits of meat from young finishing bulls from Belgian Blue, Limousin and Aberdeen Angus breeds

Meat science, 2006-11, Vol.74 (3), p.522-531

2006

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Biochemical measurements of beef are a good predictor of untrained consumer sensory scores across muscles

Animal (Cambridge, England), 2015-01, Vol.9 (1), p.179-190

2015

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Review: The variability of the eating quality of beef can be reduced by predicting consumer satisfaction

European conformation and fat scores have no relationship with eating quality

Untrained consumer assessment of the eating quality of European beef: 2. Demographic factors have only minor effects on consumer scores and willingness to pay

Review: Improving the nutritional, sensory and market value of meat products from sheep and cattle

Untrained consumer assessment of the eating quality of beef: 1. A single composite score can predict beef quality grades

Prediction of beef eating quality in France using the Meat Standards Australia system

Has breed any effect on beef sensory quality?

Modelling the physiological, muscular, and sensory characteristics in relation to beef quality from 15 cattle breeds

The variation in the eating quality of beef from different sexes and breed classes cannot be completely explained by carcass measurements

Intramuscular fat content in meat-producing animals: development, genetic and nutritional control, and identification of putative markers

Variations in the abundance of 24 protein biomarkers of beef tenderness according to muscle and animal type

Ossification score is a better indicator of maturity related changes in eating quality than animal age

Review: On-farm and processing factors affecting bovine carcass and meat quality

Sensory quality of meat from eight different types of cattle in relation with their biochemical characteristics

Muscle and meat quality characteristics of Holstein and Salers cull cows

An innovative approach combining Animal Performances, nutritional value and sensory quality of meat

Recent advances in omic technologies for meat quality management

Prediction of the intramuscular connective tissue components of fresh and freeze-dried samples by near infrared spectroscopy

Effects of polymorphisms in the calpastatin and μ-calpain genes on meat tenderness in 3 French beef breeds

Adipocyte fatty acid-binding protein and mitochondrial enzyme activities in muscles as relevant indicators of marbling in cattle

Recent advances in cattle functional genomics and their application to beef quality

The two mutations, Q204X and nt821, of the myostatin gene affect carcass and meat quality in young heterozygous bulls of French beef breeds

Win–win strategies for high beef quality, consumer satisfaction, and farm efficiency, low environmental impacts and improved animal welfare

Comparison of composition and quality traits of meat from young finishing bulls from Belgian Blue, Limousin and Aberdeen Angus breeds

Biochemical measurements of beef are a good predictor of untrained consumer sensory scores across muscles

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