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The Meat Quality Characteristics of Holstein Calves: The Story of Israeli ‘Dairy Beef’

Ariel Shabtay, Einav Shor-Shimoni, Ala Orlov, Rotem Agmon, Olena Trofimyuk, Ofir Tal and Miri Cohen-Zinder
Foods 10 (10) 2308 (2021)
https://doi.org/10.3390/foods10102308

Comparison of carcass characteristics and meat quality between Simmental crossbred cattle, cattle‐yaks and Xuanhan yellow cattle

Yongjie Wang, Zhisheng Wang, Rui Hu, Quanhui Peng, Bai Xue and Lizhi Wang
Journal of the Science of Food and Agriculture 101 (9) 3927 (2021)
https://doi.org/10.1002/jsfa.11032

Enhancing the Nutritional Value of Red Meat through Genetic and Feeding Strategies

Manuel Juárez, Stephanie Lam, Benjamin M. Bohrer, et al.
Foods 10 (4) 872 (2021)
https://doi.org/10.3390/foods10040872

Fatty Acid Composition of Salami Made by Meat from Different Commercial Categories of Indigenous Dairy Cattle

Marco Alabiso, Giuseppe Maniaci, Cristina Giosuè, Antonino Di Grigoli and Adriana Bonanno
Animals 11 (4) 1060 (2021)
https://doi.org/10.3390/ani11041060

Using Bioelements Isotope Ratios and Fatty Acid Composition to Deduce Beef Origin and Zebu Feeding Regime in Cameroon

Matteo Perini, Mohamadou Bawe Nfor, Federica Camin, Silvia Pianezze and Edi Piasentier
Molecules 26 (8) 2155 (2021)
https://doi.org/10.3390/molecules26082155

Alterations of the Muscular Fatty Acid Composition and Serum Metabolome in Bama Xiang Mini-Pigs Exposed to Dietary Beta-Hydroxy Beta-Methyl Butyrate

Changbing Zheng, Bo Song, Qiuping Guo, et al.
Animals 11 (5) 1190 (2021)
https://doi.org/10.3390/ani11051190

Dissecting the Gene Expression Networks Associated with Variations in the Major Components of the Fatty Acid Semimembranosus Muscle Profile in Large White Heavy Pigs

Martina Zappaterra, Silvia Gioiosa, Giovanni Chillemi, Paolo Zambonelli and Roberta Davoli
Animals 11 (3) 628 (2021)
https://doi.org/10.3390/ani11030628

Partial substitution of barley with maize meal or flaked meal in bovine diets: effects on fatty acid and α-tocopherol concentration and the oxidative stability of beef under simulated retail display

S. Siphambili, A. P. Moloney, E. G. O’Riordan, M. McGee, S. M. Harrison, F. J. Monahan and Robyn Warner
Animal Production Science 62 (2) 182 (2021)
https://doi.org/10.1071/AN20627

Antioxidant Properties and Physicochemical Attributes of Meat from Berkshire Finishing Pigs Supplemented with Rubus coreanus By-Product

Mahabbat Ali, Seong-Yun Lee, Ji-Young Park, Yi-Hyung Chung and Ki-Chang Nam
Food Science of Animal Resources 41 (5) 826 (2021)
https://doi.org/10.5851/kosfa.2021.e40

Physicochemical properties and fatty acid profile of meat from lambs fed with a blend of spineless cactus and sugarcane

Juliana P. F. de Oliveira, Marcelo de A. Ferreira, Adryanne M. S. V. Alves, Ana C. C. de Melo, Francisco F. R. de Carvalho, Stela A. Urbano, Juraci M. A. Suassuna, Paulo. S. de Azevedo, Marta S. Madruga and Thamires D. Q. Siqueira
Animal Production Science 61 (14) 1510 (2021)
https://doi.org/10.1071/AN20219

Animal as the Solution: Searching for Environmentally Friendly Dairy Cows

Cameron J. Marshall and Pablo Gregorini
Sustainability 13 (18) 10451 (2021)
https://doi.org/10.3390/su131810451

Evaluating low- mid- and high-level fusion strategies for combining Raman and infrared spectroscopy for quality assessment of red meat

Chima Robert, William Jessep, Joshua J. Sutton, Talia M. Hicks, Mark Loeffen, Mustafa Farouk, James F. Ward, Wendy E. Bain, Cameron R. Craigie, Sara J. Fraser-Miller and Keith C. Gordon
Food Chemistry 361 130154 (2021)
https://doi.org/10.1016/j.foodchem.2021.130154

Fatty acid profile as affected by fat depot and the sex category of Polish Holstein‐Friesian × Limousin fattening cattle fed silage ad libitum

Monika Sobczuk‐Szul, Magdalena Mochol, Zenon Nogalski and Paulina Pogorzelska‐Przybyłek
Animal Science Journal 92 (1) (2021)
https://doi.org/10.1111/asj.13516

Dietary inclusion of purified crude glycerin improves bodyweight at slaughter and affects the fatty acid profile of lamb meat

Rebeca Dantas Xavier Ribeiro, Ronaldo Lopes Oliveira, Gleidson Giordano Pinto de Carvalho, Thadeu Marinello Silva, Jonival Barreto Costa, Vinicius da Silva Oliveira, Lisiane Santos Freitas, Claudio Vaz Di Mambro Ribeiro, Leilson Rocha Bezerra and Robyn Warner
Animal Production Science 62 (4) 358 (2021)
https://doi.org/10.1071/AN20020

Metabolizable amino acids and energy requirements of Nellore and crossbred Angus × Nellore bulls fed rations of different crude protein concentrations

P.M. Amaral, L.D.S. Mariz, D. Zanetti, S.A. Santos, M.V.C. Pacheco, J.M.V. Pereira, F.A.S. Silva and S.C. Valadares Filho
Animal 15 (1) 100036 (2021)
https://doi.org/10.1016/j.animal.2020.100036

Effects of Slaughter Age on Myosin Heavy Chain Isoforms, Muscle Fibers, Fatty Acids, and Meat Quality in Longissimus Thoracis Muscle of Tibetan Sheep

Gaoliang Bao, Xiu Liu, Jiqing Wang, Jiang Hu, Bingang Shi, Shaobin Li and Yuzhu Luo
Frontiers in Veterinary Science 8 (2021)
https://doi.org/10.3389/fvets.2021.689589

Enhancing muscle fatty acid profile by pasture finishing within a dairy-origin calf-to-steer beef production system and its potential to authenticate the dietary history of the cattle

A.P. Moloney, M.G. Keane, F.J. Monahan and T.F. O’Callaghan
Irish Journal of Agricultural and Food Research 60 (1) (2021)
https://doi.org/10.15212/ijafr-2020-0138

The nutritional and health value of beef lipids - fatty acid composition in grass-fed and grain-fed beef

M Lukic, D Trbovic, D Karan, Z Petrovic, J Jovanovic, J Babic Milijasevic and A Nikolic
IOP Conference Series: Earth and Environmental Science 854 (1) 012054 (2021)
https://doi.org/10.1088/1755-1315/854/1/012054

Applications of Biosensors for Meat Quality Evaluations

Barbara Sionek, Wiesław Przybylski, Anita Bańska and Tomasz Florowski
Sensors 21 (22) 7430 (2021)
https://doi.org/10.3390/s21227430

Fattening of Polish Holstein-Friesian × Limousin Bulls under Two Production Systems and Its Effect on the Fatty Acid Profiles of Different Fat Depots

Monika Sobczuk-Szul, Magdalena Mochol, Zenon Nogalski, Paulina Pogorzelska-Przybyłek and Martyna Momot
Animals 11 (11) 3078 (2021)
https://doi.org/10.3390/ani11113078

Lipid Metabolism, Carcass Characteristics and Longissimus dorsi Muscle Fatty Acid Composition of Tropical Crossbred Beef Cattle in Response to Desmanthus spp. Forage Backgrounding

Felista W. Mwangi, David J. C. Blignaut, Edward Charmley, Christopher P. Gardiner, Bunmi S. Malau-Aduli, Robert T. Kinobe and Aduli E. O. Malau-Aduli
Metabolites 11 (12) 804 (2021)
https://doi.org/10.3390/metabo11120804

Effect of Silage Diet (Sweet Sorghum vs. Whole-Crop Corn) and Breed on Growth Performance, Carcass Traits, and Meat Quality of Lambs

Pu Wu, Xiaoyue Fu, Hucheng Wang, Mingjie Hou and Zhanhuan Shang
Animals 11 (11) 3120 (2021)
https://doi.org/10.3390/ani11113120

Effects of Dietary Perilla Cake Supplementation in Growing Pig on Productive Performance, Meat Quality, and Fatty Acid Profiles

Chaiwat Arjin, Chanmany Souphannavong, Rakkiat Norkeaw, Niraporn Chaiwang, Supamit Mekchay, Apinya Sartsook, Maninphan Thongkham, Thanchanok Yosen, Warintorn Ruksiriwanich, Sarana Rose Sommano and Korawan Sringarm
Animals 11 (11) 3213 (2021)
https://doi.org/10.3390/ani11113213

Differentially expressed genes identified through RNA‐seq with extreme values of principal components for beef fatty acid in Nelore cattle

Bianca Ferreira Olivieri, Camila Urbano Braz, Fernando Brito Lopes, Elisa Peripolli, Rafael Medeiros de Oliveira Silva, Rosana Ruegger Pereira da Silva Corte, Lucia Galvão de Albuquerque, Angélica Simone Cravo Pereira, Nedenia Bonvino Stafuzza and Fernando Baldi
Journal of Animal Breeding and Genetics 138 (1) 80 (2021)
https://doi.org/10.1111/jbg.12483

Carbon stable isotopes, fatty acids and the use of NIRS to differentiate IBERIAN pigs

Miriam Hernández-Jiménez, María Inmaculada González-Martín, Iván Martínez-Martín, Isabel Revilla and Ana María Vivar-Quintana
Meat Science 182 108619 (2021)
https://doi.org/10.1016/j.meatsci.2021.108619

Lamb Meat Quality and Carcass Evaluation of Five Autochthonous Sheep Breeds: Towards Biodiversity Protection

Maria Giovanna Ciliberti, Antonella Santillo, Rosaria Marino, Elena Ciani, Mariangela Caroprese, Luigina Rillo, Donato Matassino, Agostino Sevi and Marzia Albenzio
Animals 11 (11) 3222 (2021)
https://doi.org/10.3390/ani11113222

Fatty acid composition and oxidation in beef muscles as affected by ageing times and cooking methods

Dominique Gruffat, Dominique Bauchart, Agnès Thomas, Emilie Parafita and Denys Durand
Food Chemistry 343 128476 (2021)
https://doi.org/10.1016/j.foodchem.2020.128476