What is artificial meat and what does it mean for the future of the meat industry? by Sarah P F Bonny, Graham E Gardner, David W Pethick, Jean-François Hocquette

Get full text

Whole body insulin responsiveness is higher in beef steers selected for increased muscling by P. McGilchrist, D.W. Pethick, S.P.F. Bonny, P.L. Greenwood, G.E. Gardner

Get full text

Beef cattle selected for increased muscularity have a reduced muscle response and increased adipose tissue response to adrenaline by P. McGilchrist, D.W. Pethick, S.P.F. Bonny, P.L. Greenwood, G.E. Gardner

Get full text

Biochemical measurements of beef are a good predictor of untrained consumer sensory scores across muscles by S.P.F. Bonny, G.E. Gardner, D.W. Pethick, I. Legrand, R.J. Polkinghorne, J.F. Hocquette

Get full text

Educated consumers don't believe artificial meat is the solution to the problems with the meat industry by Aurélie Hocquette, Carla Lambert, Clémentine Sinquin, Laure Peterolff, Zoé Wagner, Sarah P F Bonny, André Lebert, Jean-François Hocquette

Get full text

European conformation and fat scores have no relationship with eating quality by S.P.F. Bonny, D.W. Pethick, I. Legrand, J. Wierzbicki, P. Allen, L.J. Farmer, R.J. Polkinghorne, J.-F. Hocquette, G.E. Gardner

Get full text

Ossification score is a better indicator of maturity related changes in eating quality than animal age by S.P.F. Bonny, D.W. Pethick, I. Legrand, J. Wierzbicki, P. Allen, L.J. Farmer, R.J. Polkinghorne, J.-F. Hocquette, G.E. Gardner

Get full text

Untrained consumer assessment of the eating quality of beef: 1. A single composite score can predict beef quality grades by S.P.F. Bonny, J.-F. Hocquette, D.W. Pethick, I. Legrand, J. Wierzbicki, P. Allen, L.J. Farmer, R.J. Polkinghorne, G.E. Gardner

Get full text

Untrained consumer assessment of the eating quality of European beef: 2. Demographic factors have only minor effects on consumer scores and willingness to pay by S.P.F. Bonny, G.E. Gardner, D.W. Pethick, P. Allen, I. Legrand, J. Wierzbicki, L.J. Farmer, R.J. Polkinghorne, J.-F. Hocquette

Get full text

Review: The variability of the eating quality of beef can be reduced by predicting consumer satisfaction by S.P.F. Bonny, J.-F. Hocquette, D.W. Pethick, I. Legrand, J. Wierzbicki, P. Allen, L.J. Farmer, R.J. Polkinghorne, G.E. Gardner

Get full text

The variation in the eating quality of beef from different sexes and breed classes cannot be completely explained by carcass measurements by S.P.F. Bonny, J.-F. Hocquette, D.W. Pethick, L.J. Farmer, I. Legrand, J. Wierzbicki, P. Allen, R.J. Polkinghorne, G.E. Gardner

Get full text