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Many manufacturing processes damage the structure of meat products and this often contributes to lipid oxidation which could influence warmed-over flavor (WOF) in precooked beef that is reheated beef....
In the meat industry, correct breed information in food labeling is required to assure meat quality. Genetic markers provide corroborating evidence to identify breed. This paper describes the developm...
Carcass and price traits of 72,969 Hanwoo cows, bulls and steers aged 16 to 80 months at slaughter collected from 2002 to 2013 at 75 beef packing plants in Korea were analyzed to determine heritabilit...
Improvement for carcass traits related to beef quality is the key concern in beef production. Recent reports found that epigenetics mediates the interaction of individuals with environment and nutriti...
Marbling is an important trait regarding the quality of beef. Analysis of beef cattle transcriptome and its expression profile data are essential to extend the genetic information resources and would ...
Beef Cow-Calf Production     Beef  Cow-Calf  Production       2013/6/28
The beef cow-calf business is well adapted to small-scale and part-time farmers who have land suitable for pasture and hay production. This publication discusses marketing and preconditioning, housing...
Feeding Beef Cattle     Feeding  Beef  Cattle       2013/6/28
Cattle feeding in Pennsylvania has been a fairly stable, but high-risk business. During some years, an operation may not recover out-of-pocket costs, so beef-feeding enterprises are not as well adapte...
Dairy-Beef Production     Dairy-Beef  Production       2013/6/28
Dairy-beef production lends itself well to small-scale and part-time farming operations and also can be an auxillary enterprise for larger operations. This four-page publication, part of the Agricultu...
Backgrounding is a beef production system that uses pasture and other forages from the time calves are weaned until they are placed in a feedlot. This eight-page publication, part of the Agricultural ...
The objective of this study was to determine the effect of slaughter season on the fatty acid profile in four types of fat deposits in crossbred (Polish Holstein Friesian Black-and-White×Limousine) be...
In this study, we investigated the relationship between unsaturated fatty acids influencing beef flavor and four types of SNPs (c.280A>G, c.388G>A, c.408G>C and c.456A>G) located at exon 2, 3 and 4 of...
Marbling from intramuscular fat is an important trait of meat quality and has an economic benefit for the beef industry. Quantitative trait loci (QTL) fine mapping was performed to identify the marbli...
The simple method of evaluating highly marbled beef was examined by image analysis. The images of the cross section at the 6 to 7th rib were obtained from 82 carcasses of Wagyu cattle. By using an ove...
The purpose of this study was to evaluate the effect of replacing soybean meal with treated castor meal with (CMT) or without lime (CMNT) on the nutrient intake, performance, carcass characteristics, ...
The aim of this review is to address some characteristics that influence meat quality. Genetic groups, nutrition, finishing systems and gender are the major factors that change carcass characteristics...

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