In today’s society, many consumer purchasing decisions are brand-driven. Beef is no different.
When consumers are aware of ground beef brand and fat concentrations, it greatly influences how they rate their eating experience.
Research published in the October 2016 issue of the Journal of Animal Science examines the effect of retail display lighting on ground beef color.
Growing concerns posed by climate change have fueled animal science research into reducing methane emissions from livestock.
It is important to understand how the microbiota play a role in digestion so that we can better understand how to achieve efficient weight gain in livestock.
Oral stomach tubing may be a feasible method to collect ruminal dissolved hydrogen in intact animals.
The metabolism of some amino acids is modified in pigs to counteract the negative effects of heat stress.
Researchers have observed that differences in beef juiciness, tenderness, and flavor were dependent on dark cutting severity.
Researchers have found that if a cow produces and transfers increased amounts of immunoglobulins into her colostrum she is likely to do so again and again – giving calves that receive colostrum from “super moms” the best chance for a healthy start.
For the first time ever, researchers in Australia have discovered that methane emissions from beef cattle are a heritable trait.
A study from researchers in Italy adds to a growing body of research that shows meat from animals fed genetically modified plant material is no different than meat from animals fed a conventional diet.