Agriculture & Biology
Angus
8%
animals
8%
anti-infective agents
14%
antibiotic resistance
5%
antibiotics
5%
audits
6%
beef
86%
beef carcasses
14%
beef cattle
71%
beef cows
7%
beef quality
11%
bismuth
5%
calcium ammonium nitrate
6%
calves
13%
carcass characteristics
35%
cartilage
5%
cattle
42%
cattle feeds
9%
cattle finishing
5%
cold treatment
6%
color
5%
cooking
5%
corn
11%
cows
7%
crossbreds
7%
diet
26%
digestibility
18%
distillers grains
14%
dogs
15%
dry matter intake
5%
Escherichia coli
11%
Escherichia coli O157
42%
fatty acid composition
6%
feces
9%
feed intake
5%
feeding behavior
5%
feedlots
65%
finishing
38%
flavor
14%
food pathogens
6%
food safety
8%
forage
9%
gilts
5%
ground beef
20%
growth performance
17%
hay
5%
heifers
15%
Holstein
8%
horses
6%
immune system
5%
juiciness
7%
lactic acid
10%
lactic acid bacteria
8%
lambs
5%
lipids
9%
Listeria monocytogenes
15%
loins
12%
loins (meat cut)
19%
longissimus muscle
18%
lymph nodes
7%
marbling
9%
meat
14%
meat quality
7%
methane
5%
methane production
8%
methodology
7%
Mexico
5%
muscles
19%
nutrients
10%
packaging
5%
palatability
22%
pathogens
7%
piglets
5%
pork
10%
ractopamine
11%
roasts
6%
rumen fermentation
8%
Salmonella
43%
Salmonella enterica
9%
sampling
15%
sensory properties
13%
serotypes
6%
shear stress
8%
shears
7%
shelf life
7%
Shiga toxin-producing Escherichia coli
17%
slaughter
8%
sows
8%
steaks
44%
steam
6%
swine
30%
temperature
5%
trenbolone
11%
USDA
17%
volatile compounds
5%
water
5%
yearlings
5%
zebu
5%
zilpaterol hydrochloride
36%
Medicine & Life Sciences
Animals
13%
Cattle
56%
Chickens
6%
Color
6%
Cooking
7%
Diet
20%
Dogs
13%
Escherichia coli
10%
Escherichia coli O157
24%
Farms
7%
Fats
15%
Fatty Acids
5%
Fermentation
5%
Food
8%
Food Safety
10%
Glucosamine
5%
Growth
12%
Horses
9%
Industry
5%
Lactobacillales
5%
Listeria monocytogenes
14%
Meat
18%
Methane
7%
Muscles
17%
Nitrogen
5%
Nutrients
10%
Odorants
7%
Pheromones
5%
Pork Meat
16%
Poultry
5%
Product Packaging
7%
ractopamine
10%
Red Meat
100%
Revalor
5%
Salmonella
30%
Salmonella enterica
10%
Serogroup
7%
Shiga-Toxigenic Escherichia coli
7%
Steam
6%
Swine
30%
Temperature
9%
Trenbolone Acetate
11%
United States Department of Agriculture
20%
Vacuum
6%
Water
7%
Weights and Measures
5%
Zea mays
14%
Zilpaterol
25%