Search Results - "Beef processing"

A Review on Hot Boning of Beef: Quality Implications and Traditional Practices in Developing Regions.

Authors: Mahbub, Most. Mustary Badhan, Shraboni Jhora Murshed, Hasan Mohammad et al.

Source: Journal of Food Processing & Preservation. 6/7/2026, Vol. 2026, p1-24. 24p.

Valorization Strategies to Improve Meat Quality in Cull Dairy Cows.

Authors: Rebolledo, Natalia Vasallo, Ailín Martínez Quiñones, John et al.

Source: Applied Sciences (2076-3417); Jun2026, Vol. 16 Issue 12, p5841, 22p

A One Health Approach to Food Safety in Urban Nigeria: Investigating Salmonella contamination and Knowledge, Attitude and Practices across the Ilorin beef slaughterhousevalue-chain.

Authors: Oludairo, Oladapo O. Richards, Bukola A.

Source: Alexandria Journal of Veterinary Sciences. Apr2026, Vol. 89, p1-9. 9p.

Enhancing Sensory Attributes and Shelf Stability of Restructured Beef Steaks for Meat Value Addition.

Authors: Basha, M. H. S. Abrar Sathu, T. Vasudevan, V. N. et al.

Source: Journal of Meat Science. Dec2025, Vol. 20 Issue 2, p29-40. 12p.

Meat giant Kepak reviews staffing at Wales site.

Authors: Bhowmik, Satarupa (AUTHOR)

Source: Aroq - Just-Food.com (Global News). 6/26/2026, pN.PAG-N.PAG. 1p.

"Steak Dry Aging": An Innovative Approach to Producing High‐Yield, High‐Quality Dry‐Aged Beef.

Authors: dos Santos, Jean Carlos Guimarães, Angélica Sousa Bueno, Lethicia Olímpio et al.

Source: Journal of Food Science (John Wiley & Sons, Inc.). Apr2026, Vol. 91 Issue 4, p1-13. 13p.

Subjects: Beef processing, Beef quality, Food industry, Food science, Meat industry, Process optimization, Product quality

The Role of Visual Attention and Quality Cues in Consumer Purchase Decisions for Fresh and Cooked Beef: An Eye-Tracking Study.

Authors: Malheiros, Bruna Alves Spers, Eduardo Eugênio Contreras Castillo, Carmen Josefina et al.

Source: Applied Sciences (2076-3417); Jul2025, Vol. 15 Issue 13, p7360, 20p

Beef Processor Kilcoy Files for US IPO Showing Rising Profit.

Authors: Hughes, Anthony (AUTHOR)

Source: Bloomberg.com. 6/16/2025, pN.PAG-N.PAG. 1p.

Prevalence, antibiotic resistance, virulence and antimicrobial resistance gene profiles of Salmonella species recovered from retail beef and poultry processing environments.

Authors: Osivand, Zahra Rahimi, Ebrahim Shakerian, Amir et al.

Source: BMC Microbiology. 3/28/2025, Vol. 25 Issue 1, p1-10. 10p.

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JBS to close meat plants in manufacturing reshuffle.

Authors: Zimmerman, Sarah (AUTHOR)

Source: Manufacturing Dive. 6/15/2026, pN.PAG-N.PAG. 1p.

Beef and pork processing plant labor costs.

Authors: Boyer, Christopher N. Lambert, Dayton M. Martinez, Charles C. et al.

Source: Agribusiness. Jul2023, Vol. 39 Issue 3, p691-702. 12p.

Ausbeute und Qualität gehen Hand in Hand: Partnerschaft bringt hochwertige Burger-Pattys in den südafrikanischen QSR-Markt.

Authors: Heath, Jepson (AUTHOR)

Source: Fleischwirtschaft. 4/15/2025, Issue 4, p68-71. 4p.

Detection of Multidrug-Resistant Staphylococci in Beef Processing Line.

Alternate Title: Sığır Eti İşleme Hattında Çoklu İlaç Dirençli Stafilokokların Belirlenmesi.

Authors: JOSEPH OGUGUA, Akwoba UJU OKAFOR, Catherine CHIBUKO OKAFOR, Simeon et al.

Source: Veterinary Sciences & Practices. Apr2023, Vol. 18 Issue 1, p25-30. 6p.

Produktion in Hilden bald beendet.

Source: Fleischwirtschaft. 2/12/2026, Vol. 2026 Issue 1/2, p75-75. 1p.

JBS workers go on strike at one of largest beef plants in the US.

Authors: Zimmerman, Sarah (AUTHOR)

Source: Food Dive. 3/16/2026, pN.PAG-N.PAG. 1p.

OSI greift zu Traunstein.

Source: Allgemeine Fleischer Zeitung. 3/19/2026, Vol. 2026 Issue 6, p7-7. 1p.

Effects of ultrasound-assisted tumbling on physicochemical properties, myofibrillar protein structure, and protein oxidation during beef curing.

Authors: Jin, Lei Zhang, Jian Zhang, Ruyu et al.

Source: Ultrasonics Sonochemistry. Jul2026, Vol. 130, pN.PAG-N.PAG. 1p.

Subjects: Protein structure, Beef processing, Chemical properties, Chemical modification of proteins, Meat preservation

Unraveling flavor evolution in beef: the impact of aging methods and duration on precursors and volatile compounds.

Authors: Ze, Silu Liu, Qianqian Ye, Xiangku et al.

Source: Food Chemistry. Jun2026, Vol. 513, pN.PAG-N.PAG. 1p.

Subjects: Beef processing, Amino acids, Free fatty acids, Molecules, Volatile organic compounds, Umami (Taste)

An overview of factors affecting the quality of beef meatballs: Processing and preservation.

Authors: Meng, Xiangren Wu, Danxuan Zhang, Zhaoli et al.

Source: Food Science & Nutrition. Jun2022, Vol. 10 Issue 6, p1961-1974. 14p.