Eating quality is one of the most important traits by which consumers evaluate satisfaction
and make decisions on future beef purchases. Unfortunately, the beef on the market is of …

BACKGROUND The use of bulls rather than steers for beef production offers some
considerable advantages; however, the eating quality of bull beef is an issue of marketing …

BACKGROUND This study was conducted to assess whether there are differences in
consumer liking of beef. Samples were collected from different groups and analyses were …

When dairy cattle production predominates, the quantity and quality of beef can be
increased through commercial crossing of beef bulls with dairy cows and creating herds for …

In this study, four prediction models were developed by logistic regression using individual
data from 96 heifers. Carcass and sensory rectus abdominis quality clusters were identified …

BACKGROUND The use of bulls rather than steers from the dairy herd offers a more
profitable and environmentally friendly option; however, the beef eating quality from bulls is …

The beef consumed worldwide comes from different categories of cattle slaughtered at
different ages. The aim of this work was to study the effects of the cattle category (young …

To improve their income, European cattle breeders have to produce cattle carcasses with
the best score on the EUROP system. The objectives of this study were to identify the rearing …

Improved marbling could be of great benefit to the beef industry, responding more effectively
to consumer preferences and increasing the market value of the product. To identify the …

The aims of this study were, analysing the effects of rearing managements, carcass traits,
and muscle type (M. complexus [CP], M. infraspinatus [IF], M. longissimus [LM], M …