Beef Label Rouge: A quality specification in France

Posted: Tue 22nd Dec, 2020

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Author: Virginia Resconi

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Category: The Use of Available Data (Traceability) to Improve Performance & Meat Quality

Genetic improvement for eating quality traits

Posted: Wed 16th Dec, 2020

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Author: Virginia Resconi

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Category: The Use of Available Data (Traceability) to Improve Performance & Meat Quality

Prediction of beef palatability using the Meat Standard Australia (MSA) system

Posted: Sat 28th Nov, 2020

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Author: Virginia Resconi

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Category: The Use of Available Data (Traceability) to Improve Performance & Meat Quality

The French system of official labels of quality and origin

Posted: Tue 12th Oct, 2021

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Author: Kees de Roest

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Category: Initiatives to improve the image of and promote the sustainable consumption of beef

Vitamin D3 supplementation of cattle diets 30 day before slaughter is efficacious to enhance total beef vitamin D activity

Posted: Wed 23rd Mar, 2022

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Author: Jakeline Romero

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Category: Animal feeding and stress on meat quality

Effects of vitamin A on beef marbling

Posted: Thu 4th Aug, 2022

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Author: Jakeline Romero

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Category: On-farm strategies to increase/improve marbling/tenderness/colour in beef meat