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  1. 1
    A combination of postmortem ageing and sous vide cooking following by blowtorching and oven roasting for improving the eating quality and acceptance of low quality grade Hanwoo striploin

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  2. 2
    Comparison of meat quality, fatty acid composition and aroma volatiles of dry-aged beef from Hanwoo cows slaughtered at 60 or 80 months old

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  3. 3
    United States beef quality as chronicled by the National Beef Quality Audits, Beef Consumer Satisfaction Projects, and National Beef Tenderness Surveys - A review

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  4. 4
    Efficacy of carcass electrical stimulation in meat quality enhancement a review

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  5. 5
    Differences in Health-related Fatty Acids, Intramuscular Fat and the Physico-chemical Quality in Mutton as Affected by Season, Place of Purchase and Meat Portion

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  6. 6
    The Effects of Pre-slaughter Stress and Season on the Activity of Plasma Creatine Kinase and Mutton Quality from Different Sheep Breeds Slaughtered at a Smallholder Abattoir

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  7. 7
    Variation of meat quality parameters due to conformation and fat class in limousin bulls slaughtered at 25 to 27 months of age

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