U. S. consumer perceptions of U. S. and Canadian beef quality grades1

The fatty acid translocase gene CD36 and lingual lipase influence oral sensitivity to fat in obese subjects

(2012) Marta Yanina Pepino et al.   JOURNAL OF LIPID RESEARCH

A survey comparing meat quality attributes of beef from credence attribute-based production systems

(2011) S. B. Markus et al.   CANADIAN JOURNAL OF ANIMAL SCIENCE

Estimation of relationships between mineral concentration and fatty acid composition of longissimus muscle and beef palatability traits1

(2011) A. J. Garmyn et al.   JOURNAL OF ANIMAL SCIENCE

Consumer assessment of beef strip loin steaks of varying fat levels

(2011) T. G. O'Quinn et al.   JOURNAL OF ANIMAL SCIENCE

Physical and sensory characterization and consumer preference of corn and barley-fed beef

(2008) W.V. Wismer et al.   MEAT SCIENCE

Dry versus wet aging of beef: Retail cutting yields and consumer palatability evaluations of steaks from US Choice and US Select short loins

(2007) R.D. Smith et al.   MEAT SCIENCE