199 related articles for article (PubMed ID: 26998946)
1. Eating quality prediction of beef from Italian Simmental cattle based on experts' steak assessment.
Borgogno M; Saccà E; Corazzin M; Favotto S; Bovolenta S; Piasentier E
Meat Sci; 2016 Aug; 118():1-7. PubMed ID: 26998946
[TBL] [Abstract][Full Text] [Related]
2. Untrained consumer assessment of the eating quality of beef: 1. A single composite score can predict beef quality grades.
Bonny SPF; Hocquette JF; Pethick DW; Legrand I; Wierzbicki J; Allen P; Farmer LJ; Polkinghorne RJ; Gardner GE
Animal; 2017 Aug; 11(8):1389-1398. PubMed ID: 27829474
[TBL] [Abstract][Full Text] [Related]
3. Assessment of objective measures of beef steak juiciness and their relationships to sensory panel juiciness ratings.
Lucherk LW; O'Quinn TG; Legako JF; Rathmann RJ; Brooks JC; Miller MF
J Anim Sci; 2017 Jun; 95(6):2421-2437. PubMed ID: 28727037
[TBL] [Abstract][Full Text] [Related]
4. The variation in the eating quality of beef from different sexes and breed classes cannot be completely explained by carcass measurements.
Bonny SP; Hocquette JF; Pethick DW; Farmer LJ; Legrand I; Wierzbicki J; Allen P; Polkinghorne RJ; Gardner GE
Animal; 2016 Jun; 10(6):987-95. PubMed ID: 26750424
[TBL] [Abstract][Full Text] [Related]
5. Resting of MAP (modified atmosphere packed) beef steaks prior to cooking and effects on consumer quality.
O'Sullivan MG; Le Floch S; Kerry JP
Meat Sci; 2015 Mar; 101():13-8. PubMed ID: 25462377
[TBL] [Abstract][Full Text] [Related]
6. Cross-Cultural Consumer Acceptability and Purchase Intent of Forage-Finished Rib-Eye Steaks.
Torrico DD; Wardy W; Pujols KD; Carabante KM; Jirangrat W; Scaglia G; Janes ME; Prinyawiwatkul W
J Food Sci; 2015 Oct; 80(10):S2287-95. PubMed ID: 26408954
[TBL] [Abstract][Full Text] [Related]
7. Beef assessments using functional magnetic resonance imaging and sensory evaluation.
Tapp WN; Davis TH; Paniukov D; Brooks JC; Brashears MM; Miller MF
Meat Sci; 2017 Apr; 126():11-17. PubMed ID: 27984700
[TBL] [Abstract][Full Text] [Related]
8. Consumer and trained panel evaluation of beef strip steaks of varying marbling and enhancement levels cooked to three degrees of doneness.
Lucherk LW; O'Quinn TG; Legako JF; Rathmann RJ; Brooks JC; Miller MF
Meat Sci; 2016 Dec; 122():145-154. PubMed ID: 27544884
[TBL] [Abstract][Full Text] [Related]
9. The Meat Standards Australia carcass grading site affects assessment of marbling and prediction of meat-eating quality in growing European beef cattle.
Santinello M; Rampado N; Penasa M; Hocquette JF; Pethick D; De Marchi M
Meat Sci; 2024 Jul; 213():109501. PubMed ID: 38574653
[TBL] [Abstract][Full Text] [Related]
10. Evaluation of beef eating quality by Irish consumers.
McCarthy SN; Henchion M; White A; Brandon K; Allen P
Meat Sci; 2017 Oct; 132():118-124. PubMed ID: 28522169
[TBL] [Abstract][Full Text] [Related]
11. Strategies to predict and improve eating quality of cooked beef using carcass and meat composition traits in Angus cattle.
Mateescu RG; Oltenacu PA; Garmyn AJ; Mafi GG; VanOverbeke DL
J Anim Sci; 2016 May; 94(5):2160-71. PubMed ID: 27285712
[TBL] [Abstract][Full Text] [Related]
12. Beef longissimus slice shear force measurement among steak locations and institutions.
Wheeler TL; Shackelford SD; Koohmaraie M
J Anim Sci; 2007 Sep; 85(9):2283-9. PubMed ID: 17526673
[TBL] [Abstract][Full Text] [Related]
13. Review: The variability of the eating quality of beef can be reduced by predicting consumer satisfaction.
Bonny SPF; Hocquette JF; Pethick DW; Legrand I; Wierzbicki J; Allen P; Farmer LJ; Polkinghorne RJ; Gardner GE
Animal; 2018 Nov; 12(11):2434-2442. PubMed ID: 29606159
[TBL] [Abstract][Full Text] [Related]
14. Effectiveness of USDA instrument-based marbling measurements for categorizing beef carcasses according to differences in longissimus muscle sensory attributes.
Emerson MR; Woerner DR; Belk KE; Tatum JD
J Anim Sci; 2013 Feb; 91(2):1024-34. PubMed ID: 23148250
[TBL] [Abstract][Full Text] [Related]
15. Untrained consumer assessment of the eating quality of European beef: 2. Demographic factors have only minor effects on consumer scores and willingness to pay.
Bonny SPF; Gardner GE; Pethick DW; Allen P; Legrand I; Wierzbicki J; Farmer LJ; Polkinghorne RJ; Hocquette JF
Animal; 2017 Aug; 11(8):1399-1411. PubMed ID: 28190414
[TBL] [Abstract][Full Text] [Related]
16. Effect of a grazing period prior to finishing on a high concentrate diet on meat quality from bulls and steers.
Moran L; O'Sullivan MG; Kerry JP; Picard B; McGee M; O'Riordan EG; Moloney AP
Meat Sci; 2017 Mar; 125():76-83. PubMed ID: 27918928
[TBL] [Abstract][Full Text] [Related]
17. The effect of packaging on consumer eating quality of beef.
Polkinghorne RJ; Philpott J; Perovic J; Lau J; Davies L; Mudannayake W; Watson R; Tarr G; Thompson JM
Meat Sci; 2018 Aug; 142():59-64. PubMed ID: 29660545
[TBL] [Abstract][Full Text] [Related]
18. Effect of a novel steak fabrication method by trimming subcutaneous and intermuscular fats on palatability and calorie content of beef ribeye steaks.
Leighton PLA; López-Campos Ó; Zawadski S; Aalhus JL; Prieto N
Meat Sci; 2024 Jul; 213():109508. PubMed ID: 38593728
[TBL] [Abstract][Full Text] [Related]
19. Review: Beef-eating quality: a European journey.
Farmer LJ; Farrell DT
Animal; 2018 Nov; 12(11):2424-2433. PubMed ID: 30004320
[TBL] [Abstract][Full Text] [Related]
20. Polish consumer categorisation of grilled beef at 6 mm and 25 mm thickness into quality grades, based on Meat Standards Australia methodology.
Pogorzelski G; Woźniak K; Polkinghorne R; Półtorak A; Wierzbicka A
Meat Sci; 2020 Mar; 161():107953. PubMed ID: 31675648
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
