Agriculture & Biology
anti-infective agents
6%
beef
100%
beef carcasses
12%
beef cattle
24%
beef quality
6%
calcium chloride
5%
calves
6%
Campylobacter
5%
carcass characteristics
16%
carcass composition
6%
cattle
16%
chlorites
5%
cold treatment
6%
diet
6%
Escherichia coli O157
29%
estrogens
5%
feed grains
7%
feedlots
32%
finishing
18%
flavor
11%
grasses
6%
ground beef
28%
Holstein
5%
Honduras
9%
ingestion
5%
juiciness
8%
lactic acid
10%
lambs
5%
lipids
8%
loins
14%
loins (meat cut)
24%
longissimus muscle
14%
lymph nodes
6%
marbling
9%
meat
14%
meat aging
7%
Megasphaera elsdenii
5%
Mexico
9%
muscles
21%
Nicaragua
5%
palatability
46%
pig carcasses
5%
pork
13%
process control
5%
roasts
6%
Salmonella
36%
sampling
8%
sensory properties
10%
shear stress
8%
shears
8%
shelf life
9%
Shiga toxin-producing Escherichia coli
18%
slaughter
8%
slaughterhouses
7%
steaks
54%
swine
6%
trenbolone
12%
tylosin
5%
USDA
22%
volatile compounds
5%
zilpaterol hydrochloride
51%
Medicine & Life Sciences
Calcium Chloride
5%
Cattle
13%
Color
5%
Cooking
6%
Diet
5%
Escherichia coli O157
11%
Fats
13%
Meat
9%
Muscles
12%
Pork Meat
18%
Red Meat
67%
Salmonella
10%
Swine
5%
United States Department of Agriculture
16%
Vacuum
6%
Zilpaterol
16%