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Article

Strategies to predict and improve eating quality of cooked beef using carcass and meat composition traits in Angus cattle.

Journal of animal science - 1 May 2016

Mateescu R G, Oltenacu P A, Garmyn A J, Mafi G G, VanOverbeke D L

Abstract excerpt

Product quality is a high priority for the beef industry because of its importance as a major driver of consumer demand for beef and the ability of the industry to improve it. A 2-prong approach based on implementation of a genetic program to improve eating quality and a system to communicate eating quality and increase the probability that consumers' eating quality expectations are met is outlined. The...

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PMID: 27285712
DOI: 10.2527/jas.2015-0216

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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