Results 201 to 210 of about 51,277 (323)

Sliding window haplotype approaches overcome single SNP analysis limitations in identifying genes for meat tenderness in Nelore cattle. [PDF]

BMC Genet, 2019
Braz CU, Taylor JF, Bresolin T, Espigolan R, Feitosa FLB, Carvalheiro R, Baldi F, de Albuquerque LG, de Oliveira HN.   +8 more
europepmc   +1 more source

Oat grass improves meat tenderness and flavor, reduces fat deposition in Small-tailed Han sheep

Liwei Wang, Jianqiang Li, Jinghong An, Hua Sun, Fang Liu, Mengran Zhao, Lili Jiang, Xianghu Dong, Shuangbin Tao, Bayaer Mengke, Yongbin Liu   +10 more
openalex   +1 more source

Tenderness and cooking loss in meat of male Dorper sheep weaned at different ages [PDF]

, 2019
Z. Norhayati, M. Wan Zahari, S. Shanmugavelu, A. Dzulfazly   +3 more
openalex   +1 more source

Analysis of Japanese Beef Imports: Exploring Source and Primal Differentiation and Their Implications for Tariff Liberalisation

Australian Journal of Agricultural and Resource Economics, Volume 70, Issue 1, Page 193-207, January 2026.
ABSTRACT Import demand and trade studies often rely on aggregate Harmonised System data, which could result in aggregation bias and erroneous policy inference. We examine the demand for imported beef in Japan using more detailed trade data that accounts for source (e.g., Australia, United States) and primal cut (e.g., chuck, brisket, loin).
Andrew Muhammad, Md Deluair Hossen, Karen Lewis DeLong   +2 more
wiley   +1 more source

Tender Texas Chicken: The Natural Light Meat.

, 1987
James H. Denton, F.A. Gardner
openalex   +1 more source

Role of calpain system in meat tenderness: A review

, 2018
Zuhaib F. Bhat, James D. Morton, Susan L. Mason, Alaa El‐Din A. Bekhit   +3 more
openalex   +1 more source

Integrative Adipogenic Engineering of Cultured Fat for Cell Based Meat

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 1, January 2026.
ABSTRACT Adipose tissue is a key determinant of the sensory, nutritional, and functional qualities of meat, yet its faithful replication in vitro remains one of the central challenges for cultured meat production. This review first examines the roles of fat in conventional meat, encompassing its contributions to flavor, texture, and nutritional value ...
Young‐Seung Lee, Hyun Jung Lee, Cheorun Jo   +2 more
wiley   +1 more source

Facing the D‐Ilemma of Heat Resistance Parameters: From Pathogen Risk Assessment to Surrogate Selection Challenges in the Fruit Juice and Nectar Production

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 1, January 2026.
ABSTRACT Over the years, numerous D‐ and z‐values have been published in the scientific literature. While these values initially appear to be valid criteria for assessing and comparing the heat resistance of different microorganisms under the same conditions or the same microorganism under different conditions, this is not always the case.
Astrid Gędas, Agnes Weiss
wiley   +1 more source

Degradation of myofibrillar, sarcoplasmic and connective tissue proteins by plant proteolytic enzymes and their impact on camel meat tenderness. [PDF]

J Food Sci Technol, 2018
Maqsood S, Manheem K, Gani A, Abushelaibi A.   +3 more
europepmc   +1 more source

Influence of feed efficiency classification and growing and finishing diet type on meat tenderness attributes of beef steers1 [PDF]

, 2017
C. P. Blank, James R. Russell, Steven M. Lonergan, Stephanie L Hansen   +3 more
openalex   +1 more source