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A current review of U.S. beef flavor II: Managing beef flavor

  • Published:2024-03 Issue: Volume:209 Page:109403
  • ISSN:0309-1740
  • Container-title:Meat Science
  • language:en
  • Short-container-title:Meat Science

Author:

O'Quinn Travis G.,Legako Jerrad F.,Woerner Dale R.,Kerth Chris R.,Nair Mahesh N.,Brooks J. Chance,Lancaster Jessica M.,Miller Rhonda K.

Funder

National Cattlemen's Beef Association

Publisher

Elsevier BV

Subject

Food Science

Reference170 articles.

1. Meat flavour in pork and beef – From animal to meal;Aaslyng;Meat Science,2017

2. Effects of USDA carcass maturity on sensory attributes of beef produced by grain-finished steers and heifers classified as less than 30 months old using dentition;Acheson;Journal of Animal Science,2014

3. Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of meat;American Meat Science Association,2016

4. Beef flavor myology;Bamsey,2017

5. Flavor development of individually vacuum-packaged beef steaks during extended wet aging;Barker;Meat and Muscle Biology,2023

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