1. Aaslyng MD, Meinert L. 2017. Meat flavour in pork and beef - From animal to meal. Meat Science 132, 112-117.
2. Alfaia CMM, Alves SP, Lopes AF, Fernandes MJE, Costa ASH, Fontes CMGA, Castro MLF, Bessa RJB, Prates JAM. 2010. Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat. Meat Science 84, 769-777.
3. Arshad MS, Sohaib M, Ahmad RS, Nadeem MT, Imran A, Arshad MU, Kwon JH, Amjad Z. 2018. Ruminant meat flavor influenced by different factors with special reference to fatty acids. Lipids in Health and Disease 17, No. 223.
4. Baublits RT, Pohlman FW, Brown Jr AH, Johnson ZB, Rule DC, Onks DO, Murrieta CM, Richards CJ, Sandelin BA, Loveday HD, Pugh RB. 2008. Correlations and prediction equations for fatty acids and sensory characteristics of beef longissimus rib steaks from forage-fed cattle and retail USDA choice and select rib steaks. Journal of Muscle Foods 20, 1-17.
5. Beliz HD, Grosch W, Schieberle P. 2009. Food Chemistry 4th edn. Springer, Berlin, Germany.