Development of a beef flavor lexicon and its application to compare the flavor profile and consumer acceptance of rib steaks from grass- or grain-fed cattle-Reference-Cited by-同舟云学术

Development of a beef flavor lexicon and its application to compare the flavor profile and consumer acceptance of rib steaks from grass- or grain-fed cattle

Published:2012-01 Issue:1 Volume:90 Page:116-121
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Maughan Curtis,Tansawat Rossarin,Cornforth Daren,Ward Robert,Martini Silvana

Funder

The Beef Checkoff

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

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3. Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of fresh meat;American Meat Science Association,1995

4. Guidelines for the selection and training of sensory panel members;American Society for Testing and Materials,1981

5. Official methods of analysis;AOAC, Assn. Official Analytical Chemists, Inc.,1990

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