Identifying consumer preferences for specific beef flavor characteristics in relation to cattle production and postmortem processing parameters-Reference-Cited by-同舟云学术

Identifying consumer preferences for specific beef flavor characteristics in relation to cattle production and postmortem processing parameters

Published:2016-02 Issue: Volume:112 Page:90-102
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

O'Quinn T.G.,Woerner D.R.,Engle T.E.,Chapman P.L.,Legako J.F.,Brooks J.C.,Belk K.E.,Tatum J.D.

Funder

Beef Checkoff

Publisher

Elsevier BV

Subject

Food Science

Reference74 articles.

1. Effect of the feeding system on intramuscular fatty acids and conjugated linoleic acid isomers of beef cattle, with emphasis on their nutritional value and discriminatory ability;Alfaia;Food Chemistry,2009

2. Official methods of analysis;AOAC,2005

3. Correlations and prediction equations for fatty acids and sensory charecteristics of beef longissimus rib steaks from forage-fed and retail USDA Choice and Select rib steaks;Baublits;Journal of Muscle Foods,2009

4. A rapid method of total lipid extraction and purification;Bligh;Canadian Journal of Biochemistry and Physiology,1959

5. Bolton, J. C. (1987). Sensory and chemical evaluation of flavor in ground beef from grass and grain fed steers. Unpublished Master's Thesis, University of Tennessee, Knoxville, TN.

Cited by 71 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Using machine-learning approaches to investigate the volatile-compound fingerprint of fishy off-flavour from beef with enhanced healthful fatty acids;Meat Science;2024-12

2. Beef brands: Strategic resources for the advancement of competitiveness;Caderno Pedagógico;2024-09-09

3. The comparison of meat yield, quality, and flavor between small-tailed Han sheep and two crossbred sheep and the verification of related candidate genes;Frontiers in Nutrition;2024-08-01

4. Meat Quality Research Priorities: Outcomes From a Technical Summit;Meat and Muscle Biology;2024-07-29

5. Effect of a novel steak fabrication method by trimming subcutaneous and intermuscular fats on palatability and calorie content of beef ribeye steaks;Meat Science;2024-07