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Are Marbling and the Prediction of Beef Eating Quality Affected by Different Grading Sites?
(Frontiers in Veterinary Science. vol. 8, 2021-03-29)Article de revueOpen access -
Brazilian Consumers’ Attitudes towards So-Called “Cell-Based Meat”
(Foods. vol. 10, n° 11, pp. 2588, 2021-11)Article de revueOpen access -
Chinese Consumers’ Attitudes and Potential Acceptance toward Artificial Meat
(Foods. vol. 10, n° 2, pp. 353, 2021-02)Article de revueOpen access -
What is the impact of the rearing management applied during the heifers' whole life on the toughness of five raw rib muscles in relation with carcass traits?
(Meat Science. vol. 179, pp. 108533, 2021-09)Article de revueOpen access -
Certain relationships between Animal Performance, Sensory Quality and Nutritional Quality can be generalized between various experiments on animal of similar types
(Livestock Science. vol. 250, pp. 104554, 2021-08)Article de revueOpen access -
Review: On-farm and processing factors affecting bovine carcass and meat quality
(Animal. vol. 16, n° Suppl. 1, pp. 100426, 2022)Article de revueOpen access -
Has breed any effect on beef sensory quality?
(Livestock Science. vol. 250, pp. 104548, 2021-08)Article de revueOpen access