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Genetic Analyses on Carcase Characters of Australian Wagyu Beef Cattle

, 2016
Producers of Wagyu beef have unique opportunities to assess high value markets, where carcase value is determined primarily on marbling score. To date, there have been limited genetic studies of this breed, especially in Australia.
Zhang, Yuandan, Banks, Robert, Tier, Bruce   +2 more
core  

Oregon Beef Council report : 2010 edition

This publication contains information about research studies funded by the Oregon Beef Council, and conducted by faculty members from Oregon State ...
Oregon State University. Beef Cattle Sciences
core   +1 more source

Factors influencing calving difficulty and gestation length in dairy cows inseminated with beef sires

Animal
Producing calves with higher economic value by utilising semen from beef breeds in dairy herds (Beef-on-Dairy, BoD) has become more common in recent times.
R.H. Ahmed, C. Schmidtmann, J. Mugambe, G. Thaller   +3 more
doaj   +1 more source

Mimicking Wagyu beef fat in cultured meat: Progress in edible bovine adipose tissue production with controllable fatty acid composition. [PDF]

Mater Today Bio, 2023
Louis F, Furuhashi M, Yoshinuma H, Takeuchi S, Matsusaki M.   +4 more
europepmc   +1 more source

Oregon Beef Council report : 2024 edition

This publication contains information about research studies funded by the Oregon Beef Council, and conducted by faculty members from Oregon State ...
Oregon State University. Beef Cattle Sciences
core   +2 more sources

Oregon Beef Council report : 2022 edition

This publication contains information about research studies funded by the Oregon Beef Council, and conducted by faculty members from Oregon State ...
Oregon State University. Beef Cattle Sciences
core   +3 more sources

Metabolites and Free Fatty Acids in Japanese Black Beef During Wet Aging

Metabolites
Background: Japanese Black beef is known for its high intramuscular fat content, an important factor in its distinctive Wagyu aroma. Wet aging, which involves vacuum-packing meat and storing it at low temperatures, enhances flavor, texture, and ...
Shuji Ueda, Yuka Yoshida, Yuka Tateoka, Biniam Kebede, Masakazu Shinohara, Hiroki Nakanishi, Itsuko Fukuda, Yasuhito Shirai   +7 more
doaj   +1 more source

Oregon Beef Council report : 2023 edition

This publication contains information about research studies funded by the Oregon Beef Council, and conducted by faculty members from Oregon State ...
Oregon State University. Beef Cattle Sciences
core   +2 more sources

Oregon Beef Council report : 2015 edition

This publication contains information about research studies funded by the Oregon Beef Council, and conducted by faculty members from Oregon State ...
Oregon State University. Beef Cattle Sciences
core   +1 more source

Elevated dietary selenium–vitamin E supplementation improves oxidative-stability indicators in Wagyu-crossbred beef with limited effects on postmortem biogenic amine accumulation and free amino acid profiles

Frontiers in Animal Science
Postmortem aging is a key process for improving beef quality, but it involves a balance between desirable tenderization and progressive biochemical instability.
Svetlana Malyugina, Pavel Horky, Andrea Staffa   +2 more
doaj   +1 more source