Exploring rearing factors to predict potential sensory quality of heifer meat throughout the farm-to-fork continuum
Article in Italian Journal of Animal Science (May 2024)
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Establishment of a tenderness screening index for beef cuts using instrumental and sensory texture evaluations
Article in International Journal of Gastronomy and Food Science (March 2024)
Influence of cattle category and slaughter age on Charolais-breed carcase and meat traits
Article in Italian Journal of Animal Science (February 2023)