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Food Chemistry, ISSN 0308-8146, 06/2019, Volume 283, pp. 367 - 374
The abundance of protein markers in different types of meat cuts was explored in the context of authentication of raw meat (pork, beef and chicken) and... 
Myoglobin | Marker peptides | Beef | Meat authentication | Mass spectrometry | Pork | PROTEIN | HORSE | QUANTIFICATION | FOOD SCIENCE & TECHNOLOGY | RAW | IDENTIFICATION | UPLC METHOD | MASS-SPECTROMETRY | NUTRITION & DIETETICS | DNA | CHEMISTRY, APPLIED | Peptides | Animal behavior | Myosin | Muscle proteins
Journal Article
1995, Orientalia Lovaniensia analecta, ISBN 9068317458, Volume 69, xvii, 326
Book
Web Resource
Meat Science, ISSN 0309-1740, 09/2017, Volume 131, pp. 139 - 141
Times for the progressive breakdown of 95 lamb carcases were recorded to determine the impact of carcase weight and GR tissue depth on the time and therefore... 
Retail cuts | Carcase fabrication | Yield | FOOD SCIENCE & TECHNOLOGY | Body Composition | Animals | Body Weight | Sheep, Domestic | Food Handling - methods | Red Meat - economics | Food Handling - economics | Australia
Journal Article
1980, 1st ed., 31
Book
1975, Working paper - School of Agricultural Economics and Extension Education, University of Guelph, Volume AEEE/75/3, 29
Book
Journal Article
Meat Science, ISSN 0309-1740, 01/2014, Volume 96, Issue 1, pp. 419 - 422
The objectives of this study were to educate consumers about value-added beef cuts and evaluate their palatability responses of a value cut and three... 
Consumer | Value cut | Palatability | CHUCK MUSCLES | WARNER-BRATZLER SHEAR | SENSORY PANEL | FOOD SCIENCE & TECHNOLOGY | ACCEPTABILITY | BOVINE MUSCLES | TENDERNESS | Regression Analysis | Animals | Consumer Behavior | Cattle | United States | Humans | United States Department of Agriculture | Taste | Meat | Comparative analysis | Consumer behavior | Beef
Journal Article