Quality refers to the characteristics of products that meet the demands and expectations of
the end users. Beef quality is a convergence between product characteristics on one hand …

This work aimed to study and unveil the factors that define the quality of beef from a
consumer perspective as well as the production variables affecting it. Price, the designation …

Purpose This study aims to develop, propose and test an integrated framework of brand love
and brand experience in the context of halal industry. Particularly, this study investigates the …

Whether health awareness is self-awareness or conformity awareness is a question worth
discussing. Especially under the current trend of organic food consumption, whether it is …

The objective of this study is to evaluate the effects of including linseed (L) or linseed plus
vitamin E (LE) in the diet of Marchigiana young bulls on the oxidative stability, color …

Circular RNA (circRNA) is endogenous noncoding RNA found throughout the eukaryotic
genome. It regulates several biological activities at the transcription or post-transcription …

Beta-oxidation (β-oxidation) is an important metabolic process involving multiple steps by
which fatty acid molecules are broken down to produce energy. The very long-chain fatty …

This study aimed to predict fat and fatty acids (FA) contents in beef using near-infrared
spectroscopy and prediction models based on partial least squares (PLS) and support …

The application of nutritional labels provides information regarding the health and nutritional
value of products and allows consumers to engage in healthier dietary habits. However, not …

Herein, we investigated the potential of REIMS analysis for classifying muscle composition
and meat sensory quality. The study utilized 116 samples from 29 crossbred Angus× Salers …