Amino acid composition of droughtmaster beef at various beef cuts

Agricultural Sciences

ISSN Print: 2156-8553
ISSN Online: 2156-8561
www.scirp.net/journal/as
E-mail: [email protected]

Citations

Journals Menu

Guidelines & Policies

"Amino acid composition of droughtmaster beef at various beef cuts"
written by Zainal Samicho, Siti Roha Ab Mutalib, Noriham Abdullah,
published by Agricultural Sciences, Vol.4 No.5B, 2013

has been cited by the following article(s):

Google Scholar
CrossRef

[1]	Carcass characteristics, meat quality, and nutritional profiles of Mithun (Bos frontalis) meat reared under a semi‐intensive system
	Animal Science …, 2024

[2]	Effects of dental age on proximate components, amino acid and fatty acid profiles of indigenous beef
	Meat Research, 2023

[3]	Bibliometric Analyzes of Some Major Effect Genes Associated with Meat Yield Traits in Livestock
	Selcuk Journal of Agriculture and Food …, 2023

[4]	Muscle Fatty Acids, Meat Flavor Compounds and Sensory Characteristics of Xiangxi Yellow Cattle in Comparison to Aberdeen Angus
	Animals, 2022

[5]	Beef Consumption and Functional Performance in Middle-Aged and Older Adults: A Narrative Review
	Journal of Food & Nutritional Sciences, 2021

[6]	Synthesis, extraction and idetification of meat bioactive peptides: a review
	IOP Conference Series: Earth …, 2021

[7]	Amino Acids on Bali Cattle and Wagyu Beef Based on Different Function of Muscle
	2019

[8]	Conversion of waste meat to resources by enzymatic reaction under high pressure carbon dioxide conditions
	2019

[9]	Modelling of protein turnover provides insight for metabolic demands on those specific amino acids utilised at disproportionately faster rates than other amino …
	2019

[10]	An Amino Acids on Bali Cattle and Wagyu Beef Based on Different Function of Muscle (ASAM-ASAM AMINO SAPI BALI DAN DAGING SAPI WAGYU BERDASARKAN …
	2019

[11]	Peptida Bioaktif Sebagai Antioksidan Eksplorasi Pada Ceker Ayam
	2019

[12]	Effects of the Addition of Okara Flour on the Proximate and Amino Acid Compositions of Beef Sausage
	2018

[13]	Effects of the addition of okara flour on the proximate and amino acid compositions of beef sausage.
	2018

[14]	Porovnání základních analytických hodnot hovězího masa v tržní síti
	2017

[15]	PERFORMANCE, YIELD AND CHARACTERISTICS OF BIOFLOCCULANTS (UPMBF13) PRODUCED BY BACILLUS SUBTILIS UPMB13 DURING …
	2016

[16]	Housefly Larvae as a Source of Good Quality Renewable Protein Product
	2016

[17]	Performance, yield and characteristics of bioflocculants (UPMBF13) produced by Bacillus subtilis UPMB13 during submerged and solid-state fermentation
	2016

[18]	PERFORMANCE, YIELD AND CHARACTERISTICS OF BIOFLOCCULANTS (UPMBF13) PRODUCED BY bacillus subtilis UPMB13 DURING SUBMERGED …
	2016

[19]	Investigation of Oil and Protein Contents of Eight Sudanese Lagenaria siceraria Varieties
	Journal of the American Oil Chemists' Society, 2015

[20]	Characterization and Optimization of Bioflocculant Derived Through Implementation of Submerged and Solid-state Fermentation of Bacillus Subtilis UPMB13
	2014

[21]	Daya Terima Konsumen dan Kandungan Gizi Daging Analog Berbasis Tepung Gluten dan Tepung Ubi Jalar yang Difortifikasi Zat Besi
	Dissertations and Theses, 2014

[22]	CHARACTERIZATION AND OPTIMIZATION OF BIOFLOCCULANT DERIVED THROUGH IMPLEMENTATION OF SUBMERGED AND SOLID-STATE …
	2014

[23]	Physicochemical and Nutritional Evaluation of Azanza garckeana (Jakjak) Fruit

[1]	Effect of cattle breed on muscle protein quality Czech Journal of Animal Science, 2026 DOI:10.17221/55/2026-CJAS

[2]	Evaluation of Applied Statistical Models to Optimize Ultrasound‐Assisted Extraction of Proteins From Hemp Press Cakes Journal of Food Process Engineering, 2025 DOI:10.1111/jfpe.70166

[3]	Carcass characteristics, meat quality, and nutritional profiles of Mithun (Bos frontalis) meat reared under a semi‐intensive system Animal Science Journal, 2024 DOI:10.1111/asj.13942

[4]	Formation of the biological value of beef protein depending on the age and breed of bulls Potravinarstvo Slovak Journal of Food Sciences, 2024 DOI:10.5219/2003

[5]	Muscle Fatty Acids, Meat Flavor Compounds and Sensory Characteristics of Xiangxi Yellow Cattle in Comparison to Aberdeen Angus Animals, 2022 DOI:10.3390/ani12091161

	[email protected]
	+86 18163351462(WhatsApp)
	1655362766

	Paper Publishing WeChat

Agricultural Sciences

Agricultural Sciences

Journals Menu

Guidelines & Policies

Home

About SCIRP

Service

Policies