Opportunities for predicting and manipulating beef quality

Meat Science

Volumn 92, Issue 3, 2012, Pages 197-209

  Hocquette, Jean François ^a   Botreau, Raphaëlle ^a   Picard, Brigitte ^a   Jacquet, Alain ^b   Pethick, David W ^c   Scollan, Nigel D ^d  

^a UMR1213 HERBIVORES   (France)

^b INAO   (France)

^c MURDOCH UNIVERSITY   (Australia)

^d ABERYSTWYTH UNIVERSITY   (United Kingdom)

Author keywords

Assurance quality scheme; Beef; Niche markets; Quality signs

Indexed keywords

AGGREGATE MEASURES; ANIMAL WELFARE; ASSURANCE QUALITY SCHEME; AUSTRALIA; ECONOMIC EFFICIENCY; ENVIRONMENTAL CONSIDERATIONS; GENERAL TRENDS; GEOGRAPHICAL ORIGINS; HUMAN CULTURES; MEAT QUALITY; NICHE MARKETS; NUTRITIONAL QUALITIES; OBJECTIVE ASSESSMENT; OVERALL QUALITY; QUALITY CONCEPTS; QUALITY LABELS; RURAL DEVELOPMENT; SENSORY QUALITIES;

BEEF; BIODIVERSITY; CARBON FOOTPRINT; COMMERCE; REGIONAL PLANNING; SUPPLY CHAINS;

MEATS;

ANIMALIA;

ANIMAL; AUSTRALIA; CATERING SERVICE; CATTLE; CONSUMER; CULTURAL ANTHROPOLOGY; DIET; ECONOMICS; FOOD INDUSTRY; HUMAN; MEAT; NUTRITIONAL VALUE; QUALITY CONTROL; REVIEW; STANDARD; TASTE;

ANIMALS; AUSTRALIA; CATTLE; CONSUMER SATISFACTION; CULTURE; DIET; FOOD INDUSTRY; FOOD SUPPLY; HUMANS; MEAT; NUTRITIVE VALUE; QUALITY CONTROL; TASTE;

EID: 84863104414     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.04.007     Document Type: Review

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