Sensory quality of beef with different ultimate pH values – A Brazilian perspective-Reference-Cited by-同舟云学术

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Sensory quality of beef with different ultimate pH values – A Brazilian perspective

Published:2024-03 Issue: Volume:209 Page:109415
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Ferreira Guilherme Agostinis,Barro Amanda Gobeti,Terto Daniela Kaizer,Bosso Eloá Bispo,dos Santos Évelyn Rangel,Ogawa Natália Nami,Bridi Ana Maria

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

1. Influence of ultimate pH on biochemistry and quality of longissimus lumborum steaks from Nellore bulls during ageing;Barón;International Journal of Food Science & Technology,2021

2. The importance of intrinsic and extrinsic cues to expected and experienced quality: An empirical application for beef;Bello Acebrón;Food Quality and Preference,2000

3. Consumer preferences for beef color and packaging did not affect eating satisfaction;Carpenter;Meat Science,2001

4. Attitudinal determinants of beef consumption in Venezuela: A retrospective survey;De Moreno;Foods,2020

Cited by 1 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. The area of loin eye in bulls of the Ukrainian Black-and-White dairy breed and its relationship with beef characteristics;Animal Science and Food Technology;2024-04-17

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