DEVELOPMENT OF A LEXICON FOR BEEF FLAVOR IN INTACT MUSCLE
Author:
Affiliation:
1. Sensory Analysis Center, Department of Human Nutrition, Kansas State University, Manhattan 66506, KS
2. Department of Animal Science, Meat Science Section, Texas A&M University, College Station, TX
Publisher
Wiley
Subject
Sensory Systems,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1745-459X.2011.00356.x
Reference27 articles.
1. Optimizing beef chuck flavor and texture through cookery methods;ADHIKARI K.;J. Food Sci.,2004
2. Impact of muscle type and sodium chloride concentration on the quality, sensory, and instrumental color characteristics of solution enhanced whole-muscle beef
3. Variation in Flavor and Textural Descriptions of Cooked Steaks from Bovine m. longissimus thoracis et lumborum from Different Production and Aging Regimes
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