Ruminant meat flavor is an important quality and sensory parameter which relays mainly on
the organoleptic characteristics of meat. Meat flavor is vital factor for the palatability and …

Studies of forage and/or grass feeding of cattle versus grain finishing have been conducted
in varying regions throughout the world but generalization of these results to beef from US …

The authenticity of meat is now an important consideration in the multi-step food chain from
production of animals on farm to consumer consumption of the final meat product. A range of …

The shelf-life of beef was compared from 7-months old Angus steers (281±15.4 kg initial
body weight) fed 150 g/kg DM dried citrus pulp (DCP) or grape pomace (DGP) for 90 days …

Over 40days, lambs were fed: concentrate (C), concentrate containing 20% linseed (L),
concentrate containing 35% olive cake (OC), or concentrate containing 10% linseed and …

Two groups of 8 individually housed young crossbred-bulls, in the finishing period, were
used to test the effect of a Total Mixed Ration diet with high forage content (54% DM), low …

Considering the relevance of meat discoloration for meat production chain and the
conflicting results regarding the influence of feeding regimes on color of fresh beef and the …

This study investigated the effect of replacing cereal concentrates with high levels of dried
citrus pulp in the diet on lamb meat oxidative stability. Over 56 days, lambs were fed a barley …

Myogenesis and adipogenesis are the important processes determining the muscle growth
and fat accumulation livestock, which ultimately affecting their meat quality. Hanwoo is a …

This study evaluated the effects of oxidative stability variation on meat quality and flavor in
biceps femoris (BF) and longissimus dorsi (LD) muscles of lambs during postmortem aging …