Identification and Quantification of Flavor Attributes present in Chicken, Lamb, Pork, Beef, and Turkey

Effect of postmortem deboning time on sensory descriptive flavor and texture profiles of cooked boneless skinless broiler thighs

(2011) Hong Zhuang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2011) Curtis Maughan et al.   MEAT SCIENCE

QUALITY ATTRIBUTES OF PORK LOIN WITH DIFFERENT LEVELS OF MARBLING FROM DUROC AND IBERIAN CROSS

(2010) MARIA CRISTINA UTRILLA et al.   JOURNAL OF FOOD QUALITY

Effects of Salt, BHA/BHT, and Differing Phosphate Types on Quality and Sensory Characteristics of Beef Longissimus Muscles

(2009) C.W. Rowe et al.   JOURNAL OF FOOD SCIENCE

Sensory evaluation of castrated lambs finished on different proportions of pasture and concentrate feeding systems

(2009) V.C. Resconi et al.   MEAT SCIENCE

Validation of a Combi Oven Cooking Method for Preparation of Chicken Breast Meat for Quality Assessment

(2008) H. Zhuang et al.   JOURNAL OF FOOD SCIENCE

Effect of grape seed extract on descriptive sensory analysis of ground chicken during refrigerated storage

(2008) R.G. Brannan   MEAT SCIENCE

The influence of cooking rate and holding time on beef chuck and round flavor

(2007) J.M. James et al.   MEAT SCIENCE

Effect of days on concentrate feed on sensory off-flavor score, off-flavor descriptor and fatty acid profiles for selected muscles from cull beef cows

(2007) A.M. Stelzleni et al.   MEAT SCIENCE

Effect of enhancement and ageing on flavor and volatile compounds in various beef muscles

(2007) A.J. Stetzer et al.   MEAT SCIENCE