Ruminant meat flavor influenced by different factors with special reference to fatty acids

Nutritional enhancement of sheep meat fatty acid profile for human health and wellbeing

(2018) Obert C. Chikwanha et al.   FOOD RESEARCH INTERNATIONAL

 Growth performance, carcass traits and meat quality of bulls and heifers slaughtered at different ages

(2018) D. Bureš et al.   CZECH JOURNAL OF ANIMAL SCIENCE

Analysis of Longissimus thoracis Protein Expression Associated with Variation in Carcass Quality Grade and Marbling of Beef Cattle Raised in the Pacific Northwestern United States

(2017) Kara J. Thornton et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Gradual Heating and Fat/Oil Type on Fat Stability, Texture, Color, and Microstructure of Meat Batters

(2016) S. Barbut et al.   JOURNAL OF FOOD SCIENCE

Effect of Chicory Fiber and Smoking on Quality Characteristics of Restructured Sausages

(2016) Hyun-Su Choi et al.   Korean Journal for Food Science of Animal Resources

The impact of diet on the quality of fresh meat and smoked ham in goat

(2016) Snezana Ivanovic et al.   SMALL RUMINANT RESEARCH

Sensory quality of meat from eight different types of cattle in relation with their biochemical characteristics

(2016) M Gagaoua et al.   Journal of Integrative Agriculture

Beneficial Effects of Spices in Food Preservation and Safety

(2016) Davide Gottardi et al.   Frontiers in Microbiology

Sensory Characteristics and Consumer Preference of Smoked Dry-Cured Iberian Salchichon

(2015) Ana I. Carrapiso et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Physical and Chemical Attributes of a Ready-to-Eat Meat Product during the Processing: Effects of Different Cooking Methods

(2015) Anıl Uzun Özcan et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of Hot Boning and Elevated Brine Temperature on the Processing, Storage and Eating Quality of Cured Beef Hindquarter (M.biceps femoris) and Forequarter (M.pectoralis profundus) Muscles

(2015) D.F. Keenan et al.   JOURNAL OF FOOD QUALITY

Beef flavor: a review from chemistry to consumer

(2015) Chris R Kerth et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Sire breed effect on beef longissimus mineral concentrations and their relationships with carcass and palatability traits

(2015) Q. Duan et al.   MEAT SCIENCE

Meat flavor precursors and factors influencing flavor precursors—A systematic review

(2015) Muhammad Issa Khan et al.   MEAT SCIENCE

Consumer palatability scores and volatile beef flavor compounds of five USDA quality grades and four muscles

(2015) J.F. Legako et al.   MEAT SCIENCE

Opportunities and Implications of Pasture-Based Lamb Fattening to Enhance the Long-Chain Fatty Acid Composition in Meat

(2014) Natalie L. Howes et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Production of heterocyclic aromatic amines in meat: Chemistry, health risks and inhibition. A review

(2014) Ubaid ur Rahman et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Quality characteristics of a dry-cured lamb leg as affected by tumbling after dry-salting and processing time

(2014) Luz H. Villalobos-Delgado et al.   MEAT SCIENCE

Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat

(2014) Rubén Domínguez et al.   MEAT SCIENCE

Influence of breed and feeding on the main quality characteristics of sheep carcass and meat: A review

(2014) Jorge Ramírez-Retamal et al.   Chilean Journal of Agricultural Research

Pigs fed camelina meal increase hepatic gene expression of cytochrome 8b1, aldehyde dehydrogenase, and thiosulfate transferase

(2014) William Jon Meadus et al.   Journal of Animal Science and Biotechnology

Sex effect on meat quality and carcass traits of foals slaughtered at 15 months of age

(2013) J. M. Lorenzo et al.   Animal

Sheepmeat Flavor and the Effect of Different Feeding Systems: A Review

(2013) Peter J. Watkins et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The influence of fiber size distribution of type IIB on carcass traits and meat quality in pigs

(2013) Gap-Don Kim et al.   MEAT SCIENCE

Control of fresh meat quality through manipulation of muscle fiber characteristics

(2013) S.T. Joo et al.   MEAT SCIENCE

Carcass characteristics, meat quality and nutritional value of horsemeat: A review

(2013) José M. Lorenzo et al.   MEAT SCIENCE

Factors affecting cooked chicken meat flavour: a review

(2013) D.D. JAYASENA et al.   WORLDS POULTRY SCIENCE JOURNAL

Impact of Product Familiarity on Beef Quality Perception

(2012) Marija Banović et al.   Agribusiness

Effect of cross breeding and amount of finishing diet on growth parameters, carcass and meat composition of foals slaughtered at 15months of age

(2012) Daniel Franco et al.   MEAT SCIENCE

Influence of various traditional seasonings on beef flavor: United States, Spanish, and Argentinian practices

(2012) L. Vázquez-Araújo et al.   MEAT SCIENCE

Quality of lamb meat from the Information Nucleus Flock

(2012) R. D. Warner et al.   Animal Production Science

Consumer’s purchasing intention for lamb meat affected by country of origin, feeding system and meat price: A conjoint study in Spain, France and United Kingdom

(2011) M. Font i Furnols et al.   FOOD QUALITY AND PREFERENCE

Vitamin E and polyunsaturated fatty acids in bovine muscle and the oxidative stability of beef from cattle receiving grass or concentrate-based rations1

(2011) G. Luciano et al.   JOURNAL OF ANIMAL SCIENCE

DEVELOPMENT OF A LEXICON FOR BEEF FLAVOR IN INTACT MUSCLE

(2011) KOUSHIK ADHIKARI et al.   JOURNAL OF SENSORY STUDIES

Addition of garlic or onion before irradiation on lipid oxidation, volatiles and sensory characteristics of cooked ground beef

(2011) Han Sul Yang et al.   MEAT SCIENCE

Influence of alfalfa grazing-based feeding systems on carcass fat colour and meat quality of light lambs

(2011) G. Ripoll et al.   MEAT SCIENCE

Formation of the beef flavour precursors and their correlation with chemical parameters during the controlled thermal oxidation of tallow

(2010) Shiqing Song et al.   FOOD CHEMISTRY

Intramuscular fat content in meat-producing animals: development, genetic and nutritional control, and identification of putative markers

(2009) J. F. Hocquette et al.   Animal

Effects of winter stocker growth rate and finishing system on: III. Tissue proximate, fatty acid, vitamin, and cholesterol content1

(2009) S. K. Duckett et al.   JOURNAL OF ANIMAL SCIENCE

Bioactivity of Herb-Enriched Beef Patties

(2009) Eileen Ryan et al.   JOURNAL OF MEDICINAL FOOD

Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs

(2009) J.M. Broncano et al.   MEAT SCIENCE

Correlation of consumer assessment of longissimus dorsi beef palatability with image colour, marbling and surface texture features

(2009) Patrick Jackman et al.   MEAT SCIENCE

Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat

(2009) Cristina M.M. Alfaia et al.   MEAT SCIENCE

Effects of conventional and grass-feeding systems on the nutrient composition of beef1

(2008) J. M. Leheska et al.   JOURNAL OF ANIMAL SCIENCE

Acceptability of lamb fed on pasture, concentrate or combinations of both systems by European consumers

(2008) M. Font i Furnols et al.   MEAT SCIENCE

Decontamination technologies for meat products

(2007) T. Aymerich et al.   MEAT SCIENCE