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Yield and quality attributes of aged beef through lipid coatings: a comparative study of milk butter and pork lard. A new type of aging has been employed in which the meat receives a layer of fat prior to aging, known as being butter-aged. This study investigated the effects of using milk butter and pork lard as co... ... Repository: BDPA Publication year: 2024
Effects of freezing and thawing on microbiological and physical-chemical properties of dry-aged beef. This study evaluated the effects of freezing, prior to and after dry aging, on the microbiological and physical-chemical quality of beef. Strip loins (n = 24) from 12 carcasses were assigned to four t... ... Repository: BDPA Publication year: 2020
Effect of a-tocopherol tissue levels on beef quality. To evaluate meat quality of beef with different ?-tocopherol tissue levels, 55 feedlot steers were fed a barley-based finisher diet with four vitamin E supplementation levels (0, 350, 700 and 1400 IU... ... Repository: BDPA Publication year: 2011
Assessing the water dynamic of aged beef by TD-NMR relaxometry. Eating beef can be considered as a sensorial experience, a moment of mindfulness and mouthfulness, so consumers are increasingly demanding high quality meat, mainly focusing on tender with a distincti... ... Repository: BDPA Publication year: 2023
Meat quality of vitamin E enriched beef. This study aimed to evaluate quality and sensory properties of 6 and 21 days aged beef (steaks and ground beef) from animals with different tissue levels of ?-tocopherol. A total of 56 feedlot steers... ... Repository: BDPA Publication year: 2011
Gene co-expression analysis indicates potential pathways and regulators of beef tenderness in Nellore cattle. Beef tenderness, a complex trait affected by many factors, is economically important to beef quality, industry, and consumer?s palatability. In this study, RNA-Seq was used in network analysis to bett... ... Repository: BDPA Publication year: 2018
Water dynamic of aged beef investigated trough TD-NMR and multivariate approaches. Aging process is an important technology used to improve meat quality and eating experience, but different types of aging produce differences on meat organoleptic traits. Repository: BDPA Publication year: 2023
Beef quality from animals raised in three different grazing systems. The increase in greenhouse gas emissions (GHG) is considered one of the leading causes of global warming, and enteric methane (CH4) from beef cattle represents an important emission source in the agri... ... Repository: BDPA Publication year: 2024
Muscle transcriptome analysis reveals genes and metabolic pathways related to mineral concentration in Bos indicus. Mineral content affects the biological processes underlying beef quality. Muscle mineral concentration depends not only on intake-outtake balance and muscle type, but also on age, environment, breed,... ... Repository: BDPA Publication year: 2019
Erratum to: 'Genomic structure and marker-derived gene networks for growth and meat quality traits of brazilian nelore beef cattle'. Repository: BDPA Publication year: 2016

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