Meat scientists often use objective, laboratory-based methods to understand the sensorial
properties of red meat. These approaches are advantageous because of their …

The aim was to evaluate growth, carcass traits, feed efficiency reranking, body composition,
calpain system activity and meat quality in Nellore steers that were phenotypically ranked for …

This study evaluated the use of gamma irradiation (3, 6 and 9 kGy) in frozen vacuum-packed
beef and subsequent thawing and aging for up to 14 days. The effects on tenderness, color …

Wet distiller grains (WDG) are a corn by-product rich in protein and fiber that can be used in
feedlot diets. This study evaluated F1 Angus-Nellore bulls fed on a control diet vs. WDG (n …

Combined effects of gamma irradiation (0, 3, 6 and 9 kGy) and aging (1 and 14 days) on
quality attributes of vacuum-packaged beef from Nellore cattle were evaluated. The meat …

Essential oils are natural extracts from plants which can be included in cattle diets as an
alternative to additives, such as ionophores, to improve the shelf life of meat. The aim of this …

This study analyzes the results of taste tests on US and Spanish-produced beef conducted
with a Spanish consumer panel. The objective is to explore variation in the sensory and …

The study aimed to characterize meat quality traits of Milanino chickens reared according to
a specific free-range farming program. A total of 120 birds was reared straight-run in outdoor …

This study evaluates consumer Willingness-to-Pay (WTP) according to preferences for
quality-cue attributes offered in two different purchase modes: fresh and cooked meat. The …

Simple Summary The environmental impacts and greenhouse gas (GHG) emissions have
been evaluated across studies due to global climate change. Livestock production systems …