Towards an integration of pre- and post-slaughter factors affecting the eating quality of beef-Reference-Cited by-同舟云学术

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Towards an integration of pre- and post-slaughter factors affecting the eating quality of beef

Published:2022-01 Issue: Volume:255 Page:104795
ISSN:1871-1413
Container-title:Livestock Science
language:en
Short-container-title:Livestock Science

Author:

Pogorzelski Grzegorz,Pogorzelska-Nowicka Ewelina,Pogorzelski Paweł,Półtorak Andrzej,Hocquette Jean-François,Wierzbicka Agnieszka

Publisher

Elsevier BV

Subject

General Veterinary,Animal Science and Zoology

Reference180 articles.

1. Influence of slaughter age and carcass suspension on meat quality in Angus heifers;Ahnström;Animal,2012

2. Influence of carcass suspension on meat quality of Charolais heifers from two sustainable feeding regimes;Ahnström;Animal,2009

3. Effect of pulsed electric field treatments at various stages during conditioning on quality attributes of beef longissimus thoracis et lumborum muscle;Arroyo;Meat Sci,2015

4. Dry aging enhances palatability of beef;Baird;Beef Safety/Quality Issues Update,2008

5. Beef quality perception at the point of purchase: a study from Portugal;Banović;Food Qual. Prefer.,2009

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2. Assessing Individual Muscle Characteristics to Enhance Frozen-Thawed Meat Quality;Food Science of Animal Resources;2024-07

3. Effects of three different grass silage-based total mixed rations on meat quality of finishing Holstein and Nordic Red dairy bulls;Livestock Science;2024-05

4. Muscle biopsy long-chain omega-3 polyunsaturated fatty acid compositions, IMF and FMP in Australian pasture-based Bowen Genetics Forest Pastoral Angus, Hereford, and Wagyu Beef Cattle;BMC Veterinary Research;2024-03-09

5. Investigating the impact of sous vide cooking on the eating quality of spent buffalo (BUBALUS BUBALIS) meat;Meat Science;2024-03

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