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Journal of Animal Science
|
February 24, 2021
The Blonde d'Aquitaine T3811>G3811 mutation in the myostatin gene: association with growth, carcass, and muscle phenotypes in veal calves
Aurélie Vinet, Claire Bouyer, Lionel Forestier, et al.
Open Biology
|
November 14, 2015
Expression of SERPINA3s in cattle: focus on bovSERPINA3-7 reveals specific involvement in skeletal muscle
Antoine Péré-Brissaud, Xavier Blanchet, Didier Delourme, et al.
Foods (Basel, Switzerland)
|
January 7, 2021
Understanding the Determination of Meat Quality Using Biochemical Characteristics of the Muscle: Stress at Slaughter and Other Missing Keys
E M Claudia Terlouw, Brigitte Picard, Véronique Deiss, et al.
Journal of the Science of Food and Agriculture
|
January 22, 2020
Contribution of connective tissue components, muscle fibres and marbling to beef tenderness variability in longissimus thoracis, rectus abdominis, semimembranosus and semitendinosus muscles
Anne Listrat, Mohammed Gagaoua, Jérome Normand, et al.
Proteomics
|
March 18, 2021
Combining label-free and label-based accurate quantifications with SWATH-MS: Comparison with SRM and PRM for the evaluation of bovine muscle type effects
Joanna Bons, Gauthier Husson, Marie Chion, et al.
Journal of Biochemistry
|
July 19, 2003
Transcriptome analysis of two bovine muscles during ontogenesis
Karine Sudre, Christine Leroux, Geneviève Piétu, et al.
Foods (Basel, Switzerland)
|
June 12, 2019
New Approach Studying Interactions Regarding Trade-Off between Beef Performances and Meat Qualities
Alexandre Conanec, Brigitte Picard, Denis Durand, et al.
Foods (Basel, Switzerland)
|
July 26, 2019
Extending the Grazing Period for Bulls, Prior to Finishing on a Concentrate Ration: Composition, Collagen Structure and Organoleptic Characteristics of Beef
Gebrehawerya B Mezgebo, Frank J Monahan, Mark McGee, et al.
Meat Science
|
August 9, 2016
Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures
Mohammed Gagaoua, Didier Micol, Brigitte Picard, et al.
Foods (Basel, Switzerland)
|
September 27, 2019
Predicting the Quality of Meat: Myth or Reality?
Cécile Berri, Brigitte Picard, Bénédicte Lebret, et al.
Page
of 9
Search research articles
Search
Showing results (71-80 of 87) with videos related to
Sort By:
Page
of 9
Journal of Animal Science
|
February 24, 2021
The Blonde d'Aquitaine T3811>G3811 mutation in the myostatin gene: association with growth, carcass, and muscle phenotypes in veal calves
Aurélie Vinet, Claire Bouyer, Lionel Forestier, et al.
Open Biology
|
November 14, 2015
Expression of SERPINA3s in cattle: focus on bovSERPINA3-7 reveals specific involvement in skeletal muscle
Antoine Péré-Brissaud, Xavier Blanchet, Didier Delourme, et al.
Foods (Basel, Switzerland)
|
January 7, 2021
Understanding the Determination of Meat Quality Using Biochemical Characteristics of the Muscle: Stress at Slaughter and Other Missing Keys
E M Claudia Terlouw, Brigitte Picard, Véronique Deiss, et al.
Journal of the Science of Food and Agriculture
|
January 22, 2020
Contribution of connective tissue components, muscle fibres and marbling to beef tenderness variability in longissimus thoracis, rectus abdominis, semimembranosus and semitendinosus muscles
Anne Listrat, Mohammed Gagaoua, Jérome Normand, et al.
Proteomics
|
March 18, 2021
Combining label-free and label-based accurate quantifications with SWATH-MS: Comparison with SRM and PRM for the evaluation of bovine muscle type effects
Joanna Bons, Gauthier Husson, Marie Chion, et al.
Journal of Biochemistry
|
July 19, 2003
Transcriptome analysis of two bovine muscles during ontogenesis
Karine Sudre, Christine Leroux, Geneviève Piétu, et al.
Foods (Basel, Switzerland)
|
June 12, 2019
New Approach Studying Interactions Regarding Trade-Off between Beef Performances and Meat Qualities
Alexandre Conanec, Brigitte Picard, Denis Durand, et al.
Foods (Basel, Switzerland)
|
July 26, 2019
Extending the Grazing Period for Bulls, Prior to Finishing on a Concentrate Ration: Composition, Collagen Structure and Organoleptic Characteristics of Beef
Gebrehawerya B Mezgebo, Frank J Monahan, Mark McGee, et al.
Meat Science
|
August 9, 2016
Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures
Mohammed Gagaoua, Didier Micol, Brigitte Picard, et al.
Foods (Basel, Switzerland)
|
September 27, 2019
Predicting the Quality of Meat: Myth or Reality?
Cécile Berri, Brigitte Picard, Bénédicte Lebret, et al.
Page
of 9