Results 71 to 80 of about 5,146 (202)
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT Reducing saturated fat while preserving the sensory quality of full‐fat foods remains a major formulation challenge because fat contributes simultaneously to body, lubrication, flavor delivery, and thermal transitions. Carbohydrate–protein (CP) hydrogels are increasingly explored as oil‐free fat replacers, but many systems are developed and ...
Amir Amiri +4 more
wiley +1 more source
Food Science of Animal Resources, 2019 The aim of this study was to investigate the relation of sensory quality traits of cooked beef to fresh meat quality and histochemical characteristics, especially muscle bundle traits, in the longissimus thoracis muscle of Hanwoo steers.
Young Min Choi +2 more
doaj +1 more source
International Update, July/August 2010 [PDF]
, 2010 International news from the Iowa Department of Economic ...
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Genetic Evaluation of Beef Sires Using a Beef‐on‐Dairy Crossbred Reference Population
Journal of Animal Breeding and Genetics, Volume 143, Issue 3, Page 390-402, May 2026.ABSTRACT In recent years, Beef‐on‐Dairy (BoD) crossbreeding programs have gained momentum to enhance dairy cattle's economic and genetic merits while meeting the demand for high‐quality beef. However, bulls with superior growth potential can lead to calving problems; thus, Holstein dairy farmers must decide which semen to use to avoid calving problems ...
Julius Mugambe +4 more
wiley +1 more source
International Update, November-December 2008 [PDF]
, 2008 International Business news from the Iowa Department of Economic ...
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Journal of Animal Breeding and Genetics, Volume 143, Issue 3, Page 431-442, May 2026.ABSTRACT This study evaluated the influence of variance component (VC) estimates, obtained from different models and two relationship matrices, pedigree‐based (BLUP) and genomic information‐based (ssGBLUP), on genomic predictions of carcass traits in Montana composite cattle.
Caroline Assis Almeida +9 more
wiley +1 more source
BEEF IN JAPAN: THE CHALLENGE FOR UNITED STATES EXPORTS [PDF]
International Relations/Trade, Livestock Production/Industries,
Gorman, William D. +2 more
core +1 more source
Food Science of Animal Resources, 2019 The objective of this study was to investigate the correlations of marbling characteristics, including marbling score, intramuscular fat (IMF) content, and fleck traits, with meat quality traits and histochemical characteristics of the longissimus thoracis muscle from Hanwoo steers. Marbling fleck characteristics, especially area, number, and fineness (
Boin Lee, Young Min Choi
openaire +3 more sources
Geophysical Research Letters, Volume 53, Issue 8, 28 April 2026.Abstract The Southern Array for the Lithosphere and Uplift of Taiwan Experiment (SALUTE) provides a new window into the subduction‐collision transition zone in southern Taiwan, where the Eurasian Plate‐Luzon Arc convergence drives intense orogeny and crustal deformation. Using dense P‐ and S‐wave spectral amplitude data recorded by SALUTE and a quality
Yu‐Pin Lin +5 more
wiley +1 more source
Brand Equity in the Australian domestic beef market [PDF]
Branding remains in a fairly nascent state within the Australian domestic beef market. Several brands have begun to emerge in recent years including Certified Angus, 1824, Hereford Prime, Stockyard Beef and Diamantina.
Eastburn, Mark, Morrison, Mark
core +1 more source