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Research article

First published 2025

The impact of different cooking temperatures on the quality and moisture distribution of beef

Jing Liu, Qichen Gu, Mingming Huang [...]

Food Science and Technology International

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Research article

First published 2001-6

Prediction of Tenderness and other Quality Attributes of Beef by near Infrared Reflectance Spectroscopy between 750 and 1100 nm;Further Studies

Caroline Venel, Anne Maria Mullen, Gerard Downey [...]

Journal of Near Infrared Spectroscopy

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Research article

First published 2022-4

Effect of ultrasonication and vacuum impregnation pretreatments on the quality of beef marinated in onion juice a natural meat tenderizer

Hande Demir, Seyda Çelik, Yasemin Çelebi Sezer

Food Science and Technology International

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Research article

First published 2026-1

Effect of the addition of black garlic on the quality parameters of jerked beef meat with pork

Ranúsia Maria de Melo Lopes, Cristiani Viegas Brandão Grisi, Jorge Luiz Santos de Almeida [...]

Food Science and Technology International

Open access

Research article

First published 2025

Bacteriological Quality of Raw Beef Products and Contact Surfaces in the Meat Value Chain,Eastern Ethiopia

Jelalu Kemal, Frederick T. Tabit

Environmental Health Insights

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Research article

First published 2025

Bioactive chitosan based coating incorporated with essential oil to inactivate foodborne pathogen microorganisms and improve quality parameters of beef burger

Abdul Basit M Gaba, Mohamed A Hassan, Ashraf A Abd El-Tawab [...]

Food Science and Technology International

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Book review

First published 1959-3

Book Review: Quality Beef Production

M. A. Carroll

Outlook on Agriculture

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Research article

First published 1998-7

Ultrasound Image Texture Analysis for Characterizing Intramuscular Fat Content of Live Beef Cattle

Nam-Deuk Kim, Viren Amin, Doyle Wilson [...]

Ultrasonic Imaging

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Research article

First published 2010-10

Near Infrared Spectroscopy and Hyperspectral Imaging for Prediction and Visualisation of Fat and Fatty Acid Content in Intact Raw Beef Cuts

Ken-Ichi Kobayashi, Yasunori Matsui, Yosuke Maebuchi [...]

Journal of Near Infrared Spectroscopy

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Research article

First published 2003-12

Theory and Application of Genome-Based Approaches to Improve the Quality and Value of Beef

Timothy P.L. Smith, R. Mark Thallman, Eduardo Casas [...]

Outlook on Agriculture

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