Works matching DE "FAT content of beef"
Results: 23
Combining two proven mechanical tenderness measurements in one steak.
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- Journal of Animal Science, 2013, v. 91, n. 9, p. 4521, doi. 10.2527/jas.2013-6539
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Carcass composition of "bob" and "special-fed" veal and its prediction.
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- Journal of Animal Science, 1994, v. 72, n. 10, p. 2635, doi. 10.2527/1994.72102635x
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- Article
Implications of genetic changes in body composition on beef production systems.
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- Journal of Animal Science, 1994, v. 72, n. 10, p. 2756, doi. 10.2527/1994.72102756x
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- Article
Comparison of AOAC and light spectroscopy analyses of uncooked, ground beef1.
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- Journal of Animal Science, 1994, v. 72, n. 4, p. 925, doi. 10.2527/1994.724925x
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- Article
Foodservice industry market profile study: in-plant beef fat trim level survey and cutting yields.
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- Journal of Animal Science, 1993, v. 71, n. 7, p. 1805, doi. 10.2527/1993.7171805x
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- Article
DEVELOPMENT OF LEAN BEEF LOAF.
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- Journal of Indian Veterinary Association, 2012, v. 10, n. 1, p. 27
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Fattening Performance, Carcass Characteristics and Beef Quality of Holstein-Friesian, Brown-Swiss and Simmental Bulls.
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- Journal of Adnan Menderes University, Agricultural Faculty, 2017, v. 14, n. 1, p. 59, doi. 10.25308/aduziraat.296928
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Up-regulation of bone morphogenetic protein and its signaling molecules following castration of bulls and their association with intramuscular fat content in Korean cattle.
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- Scientific Reports, 2019, v. 9, n. 1, p. 1, doi. 10.1038/s41598-019-56439-2
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Grinding Time and Pressure Developed in Beef and Pork: Effects of Temperature and Fat.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 5, p. 1171, doi. 10.1111/j.1365-2621.1991.tb04726.x
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Flavor and Oxidative Stability of Ground Beef Patties as Affected by Source and Storage.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 899, doi. 10.1111/j.1365-2621.1991.tb14601.x
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- Article
Molecular Factors Underlying the Deposition of Intramuscular Fat and Collagen in Skeletal Muscle of Nellore and Angus Cattle.
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- PLoS ONE, 2015, v. 10, n. 10, p. 1, doi. 10.1371/journal.pone.0139943
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Genetic parameters for carcass and ultrasound traits in Hereford and admixed Simmental beef cattle: Accuracy of evaluating carcass traits.
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- Journal of Animal Science, 2017, v. 95, n. 11, p. 4718, doi. 10.2527/jas2017.1865
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TRIENNIAL GROWTH AND DEVELOPMENT SYMPOSIUM: Molecular mechanisms related to bovine intramuscular fat deposition in the longissimus muscle.
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- Journal of Animal Science, 2017, v. 95, n. 5, p. 2284, doi. 10.2527/jas.2016.1160
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A novel method of measuring the melting point of animal fats.
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- Journal of Animal Science, 2014, v. 92, n. 10, p. 4775, doi. 10.2527/jas.2014-7981
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Effects of USDA carcass maturity on sensory attributes of beef produced by grain-finished steers and heifers classified as less than 30 months old using dentition.
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- Journal of Animal Science, 2014, v. 92, n. 4, p. 1790, doi. 10.2527/jas.2013-7553
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Proteomics approach as a new way to predict tenderness as compared to the classical South African Beef Carcass Classification System.
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- South African Journal of Animal Science, 2015, v. 45, n. 3, p. 249, doi. 10.4314/sajas.v45i3.3
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Contribution of connective tissue components, muscle fibres and marbling to beef tenderness variability in longissimus thoracis, rectus abdominis, semimembranosus and semitendinosus muscles.
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- Journal of the Science of Food & Agriculture, 2020, v. 100, n. 6, p. 2502, doi. 10.1002/jsfa.10275
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Physico‐chemical and sensory characteristics of young dairy bull beef derived from two breed types across five production systems employing two first season feeding regimes.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 5, p. 1914, doi. 10.1002/jsfa.8674
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Investigation of the Effects of Inulin and β-Glucan on the Physical and Sensory Properties of Low-Fat Beef Burgers Containing Vegetable Oils: Optimisation of the Formulation Using D-Optimal Mixture Design.
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- Food Technology & Biotechnology, 2015, v. 53, n. 4, p. 436, doi. 10.17113/ftb.53.04.15.3980
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Application of Response Surface Methodology to Study the Effects of Brisket Fat, Soy Protein Isolate, and Cornstarch on Nutritional and Textural Properties of Rabbit Sausages.
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- International Journal of Food Science, 2017, p. 1, doi. 10.1155/2017/7670282
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Genetics of Marbling in Wagyu Revealed by the Melting Temperature of Intramuscular and Subcutaneous Lipids.
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- International Journal of Food Science, 2017, p. 1, doi. 10.1155/2017/3948408
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Predictive efficiency of distinct color image segmentation methods for measuring intramuscular fat in beef.
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- Ciência Rural, 2015, v. 45, n. 10, p. 1865, doi. 10.1590/0103-8478cr20141617
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Lipid composition and nutritional quality of intramuscular fat in Charneca-PDO beef.
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- European Food Research & Technology, 2012, v. 234, n. 2, p. 187, doi. 10.1007/s00217-011-1625-3
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- Article