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Implementing a palatability assured critical control point (PACCP) approach to satisfy consumer demandsPOLKINGHORNE, R. J.Meat science. 2006, Vol 74, Num 1, pp 180-187, issn 0309-1740, 8 p.Conference Paper

Breed assignment test in four Italian beef cattle breedsDALVIT, C; DE MARCHI, M; DAL ZOTTO, R et al.Meat science. 2008, Vol 80, Num 2, pp 389-395, issn 0309-1740, 7 p.Article

Factors associated with surface iridescence in fresh beefKUKOWSKI, A. C; WULF, D. M; SHANKS, B. C et al.Meat science. 2004, Vol 66, Num 4, pp 889-893, issn 0309-1740, 5 p.Article

Production systems - An example from BrazilSTERMAN FERRAZ, José Bento; DE FELICIO, Pedro Eduardo.Meat science. 2010, Vol 84, Num 2, pp 238-243, issn 0309-1740, 6 p.Conference Paper

Impact of price and thickness on consumer selection of ribeye, sirloin, and top loin steaksLEICK, C. M; BEHRENDS, J. M; SCHMIDT, T. B et al.Meat science. 2012, Vol 91, Num 1, pp 8-13, issn 0309-1740, 6 p.Article

Consumer selection of constant-weight ribeye, top loin, and sirloin steaksLEICK, C. M; BEHRENDS, J. M; SCHMIDT, T. B et al.Meat science. 2011, Vol 87, Num 1, pp 66-72, issn 0309-1740, 7 p.Article

Demographics and beef preferences affect consumer motivation for purchasing fresh beef steaks and roastsREICKS, A. L; BROOKS, J. C; GARMYN, A. J et al.Meat science. 2011, Vol 87, Num 4, pp 403-411, issn 0309-1740, 9 p.Article

Functional Proteomic Analysis Predicts Beef Tenderness and the Tenderness DifferentialZAPATA, Isain; ZERBY, Henry N; WICK, Macdonald et al.Journal of agricultural and food chemistry (Print). 2009, Vol 57, Num 11, pp 4956-4963, issn 0021-8561, 8 p.Article

Predicting temperature profiles to determine degree of doneness for beef biceps femoris and longissimus lumborum steaksOBUZ, E; DIKEMAN, M. E; ERICKSON, L. E et al.Meat science. 2004, Vol 67, Num 1, pp 101-105, issn 0309-1740, 5 p.Article

Effect of age and cut on the nutritional content of South African beefSCHÖNFELDT, H. C; NAUDE, R. T; BOSHOFF, E et al.Meat science. 2010, Vol 86, Num 3, pp 674-683, issn 0309-1740, 10 p.Article

Some qualitative and chromatic aspects of thawed buffalo (Bubalus bubalis) meatTATEO, A; DE PALO, P; QUAGLIA, N. C et al.Meat science. 2007, Vol 76, Num 2, pp 352-358, issn 0309-1740, 7 p.Article

Innovative wholesale carcass fabrication and retail cutting to optimize beef valuePFEIFFER, K. D; VOGES, K. L; KING, D. A et al.Meat science. 2005, Vol 71, Num 4, pp 743-752, issn 0309-1740, 10 p.Article

Effect of feeding treatment during the backgrounding phase of beef production from pasture on: I. Animal performance, carcass and meat qualityPORDOMINGO, A. J; GRIGIONI, G; CARDUZA, F et al.Meat science. 2012, Vol 90, Num 4, pp 939-946, issn 0309-1740, 8 p.Article

Utilization of beef from different cattle phenotypes to produce a guaranteed tender beef productHILTON, G. G; GENTRY, J. G; ALLEN, D. M et al.Journal of animal science. 2004, Vol 82, Num 4, pp 1190-1194, issn 0021-8812, 5 p.Article

Muscle profiling : Characterizing the muscles of the beef chuck and roundVON SEGGERN, D. D; CALKINS, C. R; JOHNSON, D. D et al.Meat science. 2005, Vol 71, Num 1, pp 39-51, issn 0309-1740, 13 p.Conference Paper

Verbraucherakzeptanz von uruguayischem und deutschem Rind- und Lammfleisch = Consumer acceptability of beef and lamb from Uruguay and GermanyBRANSCHEID, Wolfgang; DOBROWOLSKI, Andreas; SPINDLER, Manfred et al.Fleischwirtschaft (Frankfurt). 2006, Vol 86, Num 8, pp 101-106, issn 0015-363X, 6 p.Article

Effect of glycol administered to young bulls before transportation on beef qualityOLER, Adam; BOGUCKI, Mariusz; CHABERSKI, Ryszard et al.Polish journal of food and nutrition sciences. 2005, Vol 14, Num 1, pp 95-98, issn 1230-0322, 4 p., SUP1Conference Paper

Antioxidative activity of carnosine in gamma irradiated ground beef and beef pattiesBADR, Hesham M.Food chemistry. 2007, Vol 104, Num 2, pp 665-679, issn 0308-8146, 15 p.Article

Radiocesium Distribution in the Tissues of Japanese Black Beef Heifers Fed Fallout-Contaminated Roughage Due to the Fukushima Daiichi Nuclear Power Station AccidentSASAKI, Keisuke; HAYASHI, Masayuki; IDE, Yasuyuki et al.Bioscience, biotechnology, and biochemistry. 2012, Vol 76, Num 8, pp 1596-1599, issn 0916-8451, 4 p.Article

Eignung pflanzlicher und tierischer Geliermittel für die Herstellung von Corned beef-Konserven = Suitability of animal and plant gelling for the production of canned corned beefMÜLLER, W.-D; STIEBING, A.Fleischwirtschaft (Frankfurt). 1993, Vol 73, Num 11, pp 1307-1311, issn 0015-363XArticle

ANALYSIS OF BIOCHEMICAL GENETIC DATA ON JEWISH POPULATIONS. III: THE APPLICATION OF INDIVIDUAL PHENOTYPE MEASUREMENTS FOR POPULATION COMPARISONSKARLIN S; CARMELLI D; BONNE TAMIR B et al.1982; AM. J. HUMAN. GENET.; ISSN 0002-9297; USA; DA. 1982; VOL. 34; NO 1; PP. 50-64; BIBL. 9 REF.Article

ALTERNATE SOLUTIONS OT MULTIVARIATE MODELSFINKEL DJ.1982; J. HUM. EVOL.; ISSN 0047-2484; GBR; DA. 1982; VOL. 11; NO 5; PP. 349-358; BIBL. 15 REF.Article

Effects of food ingredients and oxygen exposure on premature browning in cooked beefSØRHEIM, Oddvin; HØY, Martin.Meat science. 2013, Vol 93, Num 1, pp 105-110, issn 0309-1740, 6 p.Article

Effect of muscle source on premature browning in ground beefSUMAN, S. P; FAUSTMAN, C; VENKITANARAYANAN, K. S et al.Meat science. 2004, Vol 68, Num 3, pp 457-461, issn 0309-1740, 5 p.Article