The use of conventional laboratory-based methods to predict consumer acceptance of beef and sheep meat: A review

Consumer Perceptions of Meat Redness Were Strongly Influenced by Storage and Display Times

(2021) Maddison T. Corlett et al.   Foods

A Mixed Method Approach for the Investigation of Consumer Responses to Sheepmeat and Beef

(2020) Melindee Hastie et al.   Foods

Using shear force, sarcomere length, particle size, collagen content, and protein solubility metrics to predict consumer acceptance of aged beef tenderness

(2020) Benjamin W. B. Holman et al.   JOURNAL OF TEXTURE STUDIES

What are the drivers of beef sensory quality using metadata of intramuscular connective tissue, fatty acids and muscle fiber characteristics?

(2020) Anne Listrat et al.   Livestock Science

Temperature-time combination effects on aged beef volatile profiles and their relationship to sensory attributes

(2020) Ashleigh K. Kilgannon et al.   MEAT SCIENCE

Contributions of tenderness, juiciness and flavor liking to overall liking of beef in Europe

(2020) Jingjing Liu et al.   MEAT SCIENCE

Consumer liking of M. longissimus lumborum from New Zealand pasture-finished lamb is influenced by intramuscular fat

(2020) C.E. Realini et al.   MEAT SCIENCE

Determination of a pH threshold for dark cutting beef based on visual evaluation by Asian consumers

(2020) Yining Zhang et al.   MEAT SCIENCE

A new approach to measuring Overall Liking with the Many-Facet Rasch Model

(2019) Peter Ho   FOOD QUALITY AND PREFERENCE

Visible Fat Content of Hotpot Beef Acceptability by New Zealand Chinese, Japanese, and Korean Consumers

(2019) M. M. Farouk et al.   JOURNAL OF FOOD QUALITY

CIELAB color paths during meat shelf life

(2019) Begoña Hernández Salueña et al.   MEAT SCIENCE

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

(2019) Rubén Domínguez et al.   Antioxidants

Investigation of colour requirements of frozen beef rolls by Chinese consumers for hot pot

(2019) Fangfang Wang et al.   MEAT SCIENCE

Social media data analytics to improve supply chain management in food industries

(2018) Akshit Singh et al.   TRANSPORTATION RESEARCH PART E-LOGISTICS AND TRANSPORTATION REVIEW

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

(2018) Muhammad Sajid Arshad et al.   Lipids in Health and Disease

Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS)

(2018) Yimin Zhang et al.   MEAT SCIENCE

Fatty Acid Profiles, Meat Quality, and Sensory Palatability of Grain-fed and Grass-fed Beef from Hanwoo, American, and Australian Crossbred Cattle

(2017) Young-Hwa Hwang et al.   Korean Journal for Food Science of Animal Resources

Using instrumental (CIE and reflectance) measures to predict consumers' acceptance of beef colour

(2017) Benjamin W.B. Holman et al.   MEAT SCIENCE

Prediction of intramuscular fat content using CT scanning of packaged lamb cuts and relationships with meat eating quality

(2017) N.R. Lambe et al.   MEAT SCIENCE

Impact of Brassica and Lucerne Finishing Feeds and Intramuscular Fat on Lamb Eating Quality and Flavor. A Cross-Cultural Study Using Chinese and Non-Chinese Australian Consumers

(2016) Damian Frank et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Sensory and Flavor Chemistry Characteristics of Australian Beef: Influence of Intramuscular Fat, Feed, and Breed

(2016) Damian Frank et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Consumer Acceptability of Intramuscular Fat

(2016) Damian Frank et al.   Korean Journal for Food Science of Animal Resources

Tenderness and sensory attributes of the longissimus lumborum muscles with different quality grades from Chinese fattened yellow crossbred steers

(2016) R.R. Liang et al.   MEAT SCIENCE

Do sarcomere length, collagen content, pH, intramuscular fat and desmin degradation explain variation in the tenderness of three ovine muscles?

(2016) Colin.P. Starkey et al.   MEAT SCIENCE

Are shear force methods adequately reported?

(2016) Benjamin W.B. Holman et al.   MEAT SCIENCE

Consumer palatability scores, sensory descriptive attributes, and volatile compounds of grilled beef steaks from three USDA Quality Grades

(2016) J.F. Legako et al.   MEAT SCIENCE

Relationship between colorimetric (instrumental) evaluation and consumer-defined beef colour acceptability

(2016) Benjamin W.B. Holman et al.   MEAT SCIENCE

Lamb meat colour values (HunterLab CIE and reflectance) are influenced by aperture size (5mm v. 25mm)

(2015) Benjamin W.B. Holman et al.   MEAT SCIENCE

Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatments

(2015) C.H. Corbin et al.   MEAT SCIENCE

Beef longissimus eating quality increases up to 20 weeks of storage and is unrelated to meat colour at carcass grading

(2015) J. M. Hughes et al.   Animal Production Science

Biochemical measurements of beef are a good predictor of untrained consumer sensory scores across muscles

(2014) S. P. F. Bonny et al.   Animal

The Synergism of Biochemical Components Controlling Lipid Oxidation in Lamb Muscle

(2014) Eric N. Ponnampalam et al.   LIPIDS

A comparison of Japanese and Australian consumers’ sensory perceptions of beef

(2013) Rod J. Polkinghorne et al.   ANIMAL SCIENCE JOURNAL

Meta-analysis of the relationships between beef tenderness and muscle characteristics

(2013) S. Chriki et al.   Livestock Science

Interrelationship between measures of collagen, compression, shear force and tenderness

(2013) D.L. Hopkins et al.   MEAT SCIENCE

Associations of sire estimated breeding values and objective meat quality measurements with sensory scores in Australian lamb

(2013) L. Pannier et al.   MEAT SCIENCE

Relationships between sensory evaluations of beef tenderness, shear force measurements and consumer characteristics

(2013) Lynn Van Wezemael et al.   MEAT SCIENCE

Factors affecting the colour of lamb meat from the longissimus muscle during display: The influence of muscle weight and muscle oxidative capacity

(2013) H.B. Calnan et al.   MEAT SCIENCE

The Development of Aromas in Ruminant Meat

(2013) Virginia Resconi et al.   MOLECULES

The interrelationship between sensory tenderness and shear force measured by the G2 Tenderometer and a Lloyd texture analyser fitted with a Warner–Bratzler head

(2012) D.L. Hopkins et al.   MEAT SCIENCE

Consumer assessment of beef strip loin steaks of varying fat levels

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

RANKING BEEF MUSCLES FOR WARNER-BRATZLER SHEAR FORCE AND TRAINED SENSORY PANEL RATINGS FROM PUBLISHED LITERATURE

(2011) G.A. SULLIVAN et al.   JOURNAL OF FOOD QUALITY

Constraints on establishing threshold levels for Warner - Bratzler shear-force values based on consumer sensory ratings for seven beef muscles

(2011) L. Powell et al.   Animal Production Science

Relationship between consumer ranking of lamb colour and objective measures of colour

(2010) S. Khliji et al.   MEAT SCIENCE

How is the instrumental color of meat measured?

(2010) W.N. Tapp et al.   MEAT SCIENCE

Establishing tenderness thresholds of Venezuelan beef steaks using consumer and trained sensory panels

(2009) A. Rodas-González et al.   MEAT SCIENCE

Consumer acceptability and physiochemical characteristics of modified atmosphere packed beef steaks

(2008) P.I. Zakrys et al.   MEAT SCIENCE

The protective effect of electrical stimulation and wrapping on beef tenderness at high pre rigor temperatures

(2007) Katja Rosenvold et al.   MEAT SCIENCE

Relationship between beef consumer tenderness perception and Warner–Bratzler shear force

(2007) G. Destefanis 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