Evaluating the ability of rapid evaporative ionization mass spectrometry to differentiate beef palatability based on consumer preference-Reference-Cited by-同舟云学术

Evaluating the ability of rapid evaporative ionization mass spectrometry to differentiate beef palatability based on consumer preference

Published:2022-08-16 Issue:10 Volume:59 Page:4134-4140
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Zhai Chaoyu,Schilling Bailey,Prenni Jessica E.,Brooks J. Chance,Legako Jerrad F.,Miller Rhonda K.,Hernandez-Sintharakao Michael J.,Gifford Cody L.,Delmore Robert,Nair Mahesh N.^ORCID

Funder

National Cattlemen's Beef Association

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-022-05562-6.pdf

Reference22 articles.

1. Adhikari K, Chambers Iv E, Miller R et al (2011) Development of a lexicon for beef flavor in intact muscle. J Sens Stud 26:413–420

2. Ares G, Varela P (2017) Trained versus consumer panels for analytical testing: fueling a long lasting debate in the field. Food Qual Prefer 61:79–86

3. Behrends JM, Goodson KJ, Koohmaraie M et al (2005a) Beef customer satisfaction: USDA quality grade and marination effects on consumer evaluations of top round steaks. J Anim Sci 83:662–670

4. Behrends JM, Goodson KJ, Koohmaraie M et al (2005b) Beef customer satisfaction: factors affecting consumer evaluations of calcium chloride-injected top sirloin steaks when given instructions for preparation. J Anim Sci 83:2869–2875

5. Calkins CR, Hodgen JM (2007) A fresh look at meat flavor. Meat Sci 77:63–80

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