The flavor of high-quality beef – a review
Author:
Affiliation:
1. Department of Food Science, Aarhus University, Tjele, Denmark
2. SEGES, Landbrug & Fødevarer F.m.b.A., Aarhus N, Denmark
3. Technological Institute, Aarhus C, Denmark
Funder
Interreg - Öresund-Kattegat-Skagerak European Regional Development Fund and The Danish Levy Fund
Publisher
Informa UK Limited
Subject
Animal Science and Zoology,Food Animals
Link
https://www.tandfonline.com/doi/pdf/10.1080/09064702.2018.1487466
Reference79 articles.
1. Meat flavour in pork and beef – From animal to meal
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3. DEVELOPMENT OF A LEXICON FOR BEEF FLAVOR IN INTACT MUSCLE
4. Effect of including whole linseed and vitamin E in the diet of young bulls slaughtered at two fat covers on the sensory quality of beef packaged in two different packaging systems
5. Efectos del tiempo de transporte, espera pre-faena y maduración en novillos sobre indicadores de estrés, calidad instrumental y sensorial de la carne
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