Keyword

beef

Description: Beef is meat from cattle, consumed as food and studied in areas such as food science, agriculture, and public health.

Primary topic: Meat and Animal Product Quality (30%)

Wikidata ID: wiki/Q192628

OpenAlex ID: keywords/beef

Effects of fatty acids on meat quality: a review

2003 · J.D Wood, R.I Richardson, et al. · Meat Science · 2,431

Shiga-toxin-producing Escherichia coli and haemolytic uraemic syndrome

2005 · Phillip I Tarr, Carrie A Gordon, et al. · The Lancet · 1,777

A Global Assessment of the Water Footprint of Farm Animal Products

2012 · Mesfin M. Mekonnen, Arjen Y. Hoekstra · Ecosystems · 1,396

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A New Extraction Method for Determining 2‐thiobarbituric Acid Values of Pork and Beef During Storage

1970 · VERNON C. WITTE, GARY F. KRAUSE, et al. · Journal of Food Science · 1,319

Comparing environmental impacts for livestock products: A review of life cycle assessments

2009 · M. de Vries, I.J.M. de Boer · Livestock Science · 1,240

Revisiting the STEC Testing Approach: Using espK and espV to Make Enterohemorrhagic Escherichia coli (EHEC) Detection More Reliable in Beef

2016 · Sabine Delannoy, Byron D. Chaves, et al. · Frontiers in Microbiology · 1,186

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The biologically active isomers of conjugated linoleic acid

2001 · Michael W. Pariza, Yeonhwa Park, et al. · Progress in Lipid Research · 1,098

Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review

2021 · Alaa El-Din A. Bekhit, Benjamin W.B. Holman, et al. · Trends in Food Science & Technology · 997

Environmental Impact of the Production of Mealworms as a Protein Source for Humans – A Life Cycle Assessment

2012 · Dennis G. A. B. Oonincx, Imke J. M. de Boer · PLoS ONE · 927

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Bacterial spoilage of meat and cured meat products

1996 · Elisabeth Borch, Marie-Louise Kant-Muermans, et al. · International Journal of Food Microbiology · 897

Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality

2006 · Nigel Scollan, Jean-François Hocquette, et al. · Meat Science · 883

Consumer perception of meat quality and implications for product development in the meat sector—a review

2003 · Klaus G. Grunert, Lone Bredahl, et al. · Meat Science · 864

Meat fatty acid composition as affected by fatness and genetic factors: a review

2004 · Stefaan De Smet, Katleen Raes, et al. · Animal Research · 723

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Surveillance for Foodborne Disease Outbreaks—United States, 2009-2010

2013 · Daniel A del Portal, David J Karras · Annals of Emergency Medicine · 721

A choice experiment model for beef: What US consumer responses tell us about relative preferences for food safety, country-of-origin labeling and traceability

2007 · Maria L. Loureiro, Wendy J. Umberger · Food Policy · 673

A fresh look at meat flavor

2007 · C.R. Calkins, J.M. Hodgen · Meat Science · 644

Worldwide Epidemiology of Salmonella Serovars in Animal-Based Foods: a Meta-analysis

2019 · Rafaela G. Ferrari, Denes K. A. Rosario, et al. · Applied and Environmental Microbiology · 636

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Effect of dietary fatty acids on incorporation of long chain polyunsaturated fatty acids and conjugated linoleic acid in lamb, beef and pork meat: a review

2003 · K. Raes, S. De Smet, et al. · Animal Feed Science and Technology · 634

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Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality

1997 · J. D. Wood, M. Enser · British Journal Of Nutrition · 629

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Fatty acid content and composition of english beef, lamb and pork at retail

1996 · M. Enser, K. Hallett, et al. · Meat Science · 591

Prevalence ofCampylobacterspp., Escherichia coli, andSalmonellaSerovars in Retail Chicken, Turkey, Pork, and Beef from the Greater Washington, D.C., Area

2001 · Cuiwei Zhao, Beilei Ge, et al. · Applied and Environmental Microbiology · 580

Fatty acid content and composition of UK beef and lamb muscle in relation to production system and implications for human nutrition

1998 · M. Enser, K.G. Hallett, et al. · Meat Science · 574

Foodborne Disease Outbreaks in the United States, 1973–1987: Pathogens, Vehicles, and Trends

1990 · Nancy H. Bean, Patricia M. Griffin · Journal of Food Protection · 528

Important roles of dietary taurine, creatine, carnosine, anserine and 4-hydroxyproline in human nutrition and health

2020 · Guoyao Wu · Amino Acids · 476

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European citizen and consumer attitudes and preferences regarding beef and pork

2009 · Wim Verbeke, Federico J.A. Pérez-Cueto, et al. · Meat Science · 476

Works count: 16,190

Citation count: 207,000