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Asian-Australasian Journal of Animal Sciences, ISSN 1011-2367, 07/2018, Volume 31, Issue 7, pp. 1036 - 1042
Meat quality is a very difficult term to define because it means different things to different people. When purchasing beef, consumers in the United States are... 
Surveys | Palatability | Beef | Quality | Tenderness | PRODUCER-RELATED DEFECTS | SENSORY PANEL RATINGS | AGRICULTURE, DAIRY & ANIMAL SCIENCE | WARNER-BRATZLER SHEAR | TARGETED CATTLE | RETAIL BEEF | STEAKS | HEIFERS | CARCASS QUALITY | QUANTITY ATTRIBUTES | FED STEERS | Beef industry | Quality management | Meat | Review Paper | 축산학
Journal Article
Meat Science, ISSN 0309-1740, 2008, Volume 80, Issue 1, pp. 28 - 36
The purpose of this paper is to address some of the paradoxical issues and perceptions regarding animal fats and the related effects on meat quality and... 
Carcass fat | Livestock | Feeding system | Fatty acid | Lipid | Meat quality | meat quality | PASTURE | VITAMIN-E | SUBCUTANEOUS ADIPOSE-TISSUE | CONJUGATED LINOLEIC-ACID | FOOD SCIENCE & TECHNOLOGY | fatty acid | SA MUTTON-MERINO | LAMB MUSCLE | DIETARY ENERGY | lipid | MAJOR BEEF MUSCLES | feeding system | INTRAMUSCULAR FAT | livestock | carcass fat | CARCASS
Journal Article
Small Ruminant Research, ISSN 0921-4488, 2005, Volume 60, Issue 1, pp. 153 - 166
Goat meat has been established as lean meat with favourable nutritional quality. Its attributes are concordant with present day consumer demands for leaner and... 
Goat meat | Meat quality | meat quality | BEEF TENDERNESS | AGRICULTURE, DAIRY & ANIMAL SCIENCE | NEW-ZEALAND | FATTY-ACID-COMPOSITION | SOUTH-AFRICAN GOATS | NUTRIENT COMPOSITION | SUDAN DESERT SHEEP | MUTTON MERINO LAMBS | CARCASS CHARACTERISTICS | ULTIMATE PH | CHEMICAL-COMPOSITION | goat meat | Glucose metabolism | Sheep | Glycogen | Meat
Journal Article
Small Ruminant Research, ISSN 0921-4488, 03/2016, Volume 136, pp. 36 - 42
•We enriched goat meat with n−3 PUFA by feeding defend levels of whole linseed.•We examine changes in meat quality, sensory evaluation, and lipid oxidative... 
Aging time | Goat | n − 3 fatty acids | Meat quality | N - 3 fatty acids | AGRICULTURE, DAIRY & ANIMAL SCIENCE | EATING QUALITY | LIPID OXIDATION | WHOLE LINSEED | n-3 fatty acids | BEEF MUSCLE | FEEDLOT PERFORMANCE | LAMBS FED CAMELINA | CARCASS CHARACTERISTICS | FEEDING FLAXSEED | COLOR STABILITY | ADIPOSE-TISSUE | Unsaturated fatty acids | Goats | Analysis | Meat | Omega-3 fatty acids | Quality management
Journal Article
Meat Science, ISSN 0309-1740, 11/2018, Volume 145, pp. 144 - 149
The aim of the study was to determine the relationships between the quality evaluation of loin and the quality evaluation of ham and belly from the same... 
Loin | Ham | Quality | Estimation | Pork | Belly | LEAN MEAT CONTENT | PRIMAL CUTS | FOOD SCIENCE & TECHNOLOGY | SENSORY QUALITY | FRESH | ACCURACY | MASS | CARCASS
Journal Article
Meat Science, ISSN 0309-1740, 11/2014, Volume 98, Issue 3, pp. 505 - 519
Journal Article
Meat Science, ISSN 0309-1740, 09/2019, Volume 155, pp. 43 - 49
Differences in meat quality characteristics between the four Canada beef quality grades (Canada Prime, AAA, AA, and A) at days 4 and 18 post mortem were... 
TEMPERATURE | ELECTRICAL-STIMULATION | LOIN STEAKS | COOKING | FOOD SCIENCE & TECHNOLOGY | BRATZLER SHEAR FORCE | PH | MUSCLE COLOR | CONSUMPTION | LUMBORUM | BEEF CARCASSES | Meat | Electric properties
Journal Article