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The ongoing biodiversity disappearance on islands worldwide is alarming. Without an accurate biodiversity assessment, it is impossible to stop the loss of the world’s islands irreplaceable natural heritage. To assess b...

Electrolyte abnormalities can be observed in chronic alcoholic patients. Hyponatremia is one of them. Beer potomania is an unusual cause of hyponatremia and was first described by Gwinup et all. in 1972. Patients usually...

Dung beetles (Coleoptera: Scarabaeoidea) serve a significant role in regulating ecosystem services on rangelands. However, the influence of grazing management on dung beetle communities remains largely unknown. The purpo...

The objectives of this research were to analyse data on the international market of frozen boneless beef and to classify its participants into groups according to their trade relationships, identifying the main factors t...

Abstract The present study aimed to characterise anti-oxidant peptides from water-soluble protein extracts of Hanwoo beef and evaluate their anti-proliferative effect on human colorectal carcinoma cells (HCT116). Antioxi...

Abstract Inorganic nanoparticles and bee venom are emerging anticancer agents with potential for tumor‑selective cytotoxicity and immune modulation. This study aimed to compare the anticancer activity of three inorgani...

Abstract The combined effects of irradiation and aging temperature on the microbial and chemical quality of beef loin were investigated. The samples were vacuum-packaged, irradiated at 0 or 2 kGy using electron-beam (EB)...

The objective of this study was to measure and classify the international beef trade. For this, data related to the international chilled boneless beef (CBB) trade, the major and most important market, were analyzed. Pro...

Abstract The differences in the proteolytic patterns and shear force of pork and beef during aging were evaluated. Pork and beef semitendinosus muscles were obtained at 24 and 48 h postmortem, respectively, and aged at 4...

Abstract Jeju black cattle are known as one of Korea’s traditional cattle. However, Hanwoo is more well-known to Korean meat consumers as representative beef cattle. Despite the popularity of these two breeds, comparis...

A study was carried out to evaluate preferences for two cuts, four countries of origin, two forms of presentation, brand and different prices of beef cattle among supermarket buyers in southern Chile, and to distinguish ...

Abstract Previous studies on dry aged beef, which substantially increases the value of low-grade raw beef and non-preferred cuts, are currently limited to the observation of aged beef changes in laboratory settings or un...

O esforço de produtores, pesquisadores e técnicos em geral, quanto ao melhoramento genético de bovino de corte, tem se concentrado fundamentalmente na avaliação, identificação e seleção dos reprodutores, e pouca...

Abstract Meat jerky is a type of meat snack with a long shelf life, light weight, and unique sensory properties. However, meat jerky requires a long manufacturing time, resulting in high energy consumption. In this study...

Abstract The objective of this study was to determine effects of aging methods (wet-aged, dry-aged, and packaged dry-aged) during 60 d on quality traits and microbial characteristics of beef. Wet-aged beef was packed by ...

Abstract Wet and dry aging methods were applied to improve the quality of three different beef cuts (butt, rump, and sirloin) from Hanwoo cows (quality grade 2, approximately 50-mon-old). After 28 d of wet aging (vacuum ...

Abstract This study evaluated the effects of muscle and dietary treatments including CORN, dry distillers grains (DDGS), and modified distillers grains (MDGS) on fatty acid (FA) deposition in two novel value-added beef c...

Abstract We investigated the effects of fermented red beet extract and ascorbic acid on color development in meat emulsions. The pH of meat emulsions containing red beet extract decreased with an increase in the amount o...

Abstract This study investigates the utilization of an electric-field-induced super cooling system in long-term dry aging of beef loin. Analyzed quality properties of dry-aged beef loin applied with electric field refrig...

Abstract This study explored the physicochemical, textural, and sensorial properties of a meat analog (MA) as compared to beef and pork meats. Results illustrate that MA patties had lower moisture, fat, and protein conte...

Abstract This study was conducted to analyze the microbiological contamination status of raw beef distributed in Korea, and evaluate the suitability of current aerobic plate count (APC) guidelines. We analyzed five years...

Abstract Beef contains functional fatty acids such as conjugated linoleic acid and long-chain fatty acids. This review summarizes results from studies comparing the fatty acid composition of beef from cattle fed either g...

Abstract Fatty acid profiles in relation to meat quality traits and sensory palatability of grain-fed and grass-fed beef from Hanwoo, American, and Australian crossbred cattle were examined in this study. There were sign...

Pollination is critical for food production and has the particularity of linking natural ecosystems with agricultural production systems. Recently, losses of bumblebee species have been reported worldwide. In this study,...