Juiciness of Meat, Meat Products, and Meat Analogues: Definition, Evaluation Methods, and Influencing Factors

Effects of the Sous Vide and Conventional Electric Oven Cooking Methods on the Physio-Sensory Quality Attributes of Arabian Camel (Camelus dromedarius) Meat

(2023) Ali I. Hobani et al.   Processes

Pork Fat and Meat: A Balance between Consumer Expectations and Nutrient Composition of Four Pig Breeds

(2023) Irina Chernukha et al.   Foods

Physicochemical Characteristics of Meat Analogs Supplemented with Vegetable Oils

(2023) Youngjae Cho et al.   Foods

— Invited Review — Factors affecting beef quality and nutrigenomics of intramuscular adipose tissue deposition

(2023) Myunggi Baik et al.   Animal Bioscience

Textural and Consumer-Aided Characterisation and Acceptability of a Hybrid Meat and Plant-Based Burger Patty

(2023) Bjørn Petrat-Melin et al.   Foods

Effects of Anthocyanin Supplementation and Ageing Time on the Volatile Organic Compounds and Sensory Attributes of Meat from Goat Kids

(2022) Maria Federica Sgarro et al.   Animals

Histological composition, physiochemical parameters, and organoleptic properties of three muscles from Fleckvieh bulls and heifers

(2022) Nicole Lebedová et al.   MEAT SCIENCE

Meat Consumption and Sustainability

(2022) Martin C. Parlasca et al.   Annual Review of Resource Economics

Effect of Breed and Finishing Diet on Chemical Composition and Quality Parameters of Meat from Burguete and Jaca Navarra Foals

(2022) Aurora Cittadini et al.   Animals

Structural characteristics of high-moisture extrudates with oil-in-water emulsions

(2022) Hong Wang et al.   FOOD RESEARCH INTERNATIONAL

High consumer acceptance of mutton and the influence of ageing method on eating quality

(2022) Melindee Hastie et al.   MEAT SCIENCE

Meat Analogues: Relating Structure to Texture and Sensory Perception

(2022) Layla Godschalk-Broers et al.   Foods

Consumer Preference for the Chevon Sausage in Blind and Nonblind Sensory Evaluations: A Comparative Study

(2022) Irene Rumbidzai Mazhangara et al.   International Journal of Food Science

Assessing Australian consumer preferences for fresh pork meat attributes: A best-worst approach on 46 attributes

(2022) Chien Duong et al.   MEAT SCIENCE

Plant-Based Meat Analogues from Alternative Protein: A Systematic Literature Review

(2022) Izalin Zahari et al.   Foods

Technological properties, chemical composition, texture profile, and sensory evaluation of goose muscles from Polish native breeds

(2022) Gabriela Haraf et al.   POULTRY SCIENCE

Effects of the degree of oral processing on the properties of saliva-participating emulsions: using stewed pork with brown sauce as the model

(2022) Mingcheng Zhang et al.   Food Science and Human Wellness

Improvement of solubility, gelation and emulsifying properties of myofibrillar protein from mantis shrimp (Oratosquilla oratoria) by phosphorylation modification under low ionic strength of KCl

(2022) Beibei Jia et al.   FOOD CHEMISTRY

Effects of pre-emulsified safflower oil with magnetic field modified soy 11S globulin on the gel, rheological, and sensory properties of reduced-animal fat pork batter

(2022) Zhuang-Li Kang et al.   MEAT SCIENCE

Sensory attributes and meat quality of broiler chickens fed with mealworm (Tenebrio molitor)

(2021) Amir Reza Shaviklo et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

High pressure processing improves the sensory quality of sodium-reduced chicken sausage formulated with three anion types of potassium salt

(2021) Ying Zhou et al.   FOOD CONTROL

Relationship between instrumental and sensory texture profile of beef semitendinosus muscles with different textures

(2021) Nelum Pematilleke et al.   JOURNAL OF TEXTURE STUDIES

Sensory and Physical Characteristics of M. biceps femoris from Older Cows Using Ginger Powder (Zingibain) and Sous Vide Cooking

(2021) Zahra B. Naqvi et al.   Foods

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

(2021) Benjamin W.B. Holman et al.   MEAT SCIENCE

Beef Quality Preferences: Factors Driving Consumer Satisfaction

(2020) Chad Felderhoff et al.   Foods

Sensory and Physicochemical Analysis of Meat from Bovine Breeds in Different Livestock Production Systems, Pre-Slaughter Handling Conditions, and Ageing Time

(2020) María López-Pedrouso et al.   Foods

Extending Aging of Beef Longissimus Lumborum From 21 to 84 Days Postmortem Influences Consumer Eating Quality

(2020) Andrea Garmyn et al.   Foods

Influence of Demographic Factors on Sheepmeat Sensory Scores of American, Australian and Chinese Consumers

(2020) Rachel A. O’Reilly et al.   Foods

Consumer Preferences and Acceptance of Meat Products

(2020) Andrea Garmyn   Foods

Effects of marbling on physical and sensory characteristics of ribeye steaks from four different cattle breeds

(2020) Nurul Nuraliya Shahrai et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Metabolite profile and consumer sensory acceptability of meat from lean Nellore and Angus × Nellore crossbreed cattle fed soybean oil

(2020) Daniel S. Antonelo et al.   FOOD RESEARCH INTERNATIONAL

Enhancing the water holding capacity of model meat analogues through marinade composition

(2020) Steven Cornet et al.   JOURNAL OF FOOD ENGINEERING

Cooking loss in retail beef cuts: The effect of muscle type, sex, ageing, pH, salt and cooking method

(2020) Blanka Macharáčková et al.   MEAT SCIENCE

Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges

(2020) Lei Sha et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Water release kinetics from soy protein gels and meat analogues as studied with confined compression

(2020) Steven H.V. Cornet et al.   Innovative Food Science & Emerging Technologies

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

(2020) Jingjing Liu et al.   MEAT SCIENCE

THE SELECTED GOOSE MEAT QUALITY TRAITS IN RELATION TO VARIOUS TYPES OF HEAT TREATMENT

(2020) J. Wołoszyn et al.   POULTRY SCIENCE

Application of food texture to moderate oral processing behaviors and energy intake

(2020) Dieuwerke P. Bolhuis et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Single-Step Genomic Evaluation for Meat Quality Traits, Sensory Characteristics, and Fatty-Acid Composition in Duroc Pigs

(2020) Bryan Irvine Lopez et al.   Genes

Effects of sodium hexametaphosphate, sodium tripolyphosphate and sodium pyrophosphate on the ultrastructure of beef myofibrillar proteins investigated with atomic force microscopy

(2020) Yunpeng Hu et al.   FOOD CHEMISTRY

Sensory evaluation of poultry meat: A comparative survey of results from normal sighted and blind people

(2019) Krzysztof Damaziak et al.   PLoS One

Comparative effect of different cooking methods on the physicochemical and sensory characteristics of high pressure processed marinated pork chops

(2019) Ciara M. O'Neill et al.   Innovative Food Science & Emerging Technologies

Quality characteristics and flavor compounds of pork meat as a function of quality grade

(2019) Hoa Van Ba et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Effect of visual marbling levels in pork loins on meat quality and Thai consumer acceptance and purchase intent

(2019) Sawankamol Noidad et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Comparative Study on Carcass Traits, Meat Quality and Taste in Broiler, Broiler Breeder and Aseel Chickens

(2019) U Khan et al.   Brazilian Journal of Poultry Science

Assessment of a healthy oil combination structured in ethyl cellulose and beeswax oleogels as animal fat replacers in low-fat, PUFA-enriched pork burgers

(2019) Joaquín Gómez-Estaca et al.   Food and Bioprocess Technology

Relative contribution of sensory characteristics for different types of pork loin, assessed by temporal dominance of sensations

(2019) Genya Watanabe et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability, technological and sensory properties

(2019) Vitor A.S. Vidal et al.   MEAT SCIENCE

Quality attributes and harmful components of cured meats: Exploring the attitudes of Italian consumers towards healthier cooked ham

(2019) Giuseppe Di Vita et al.   MEAT SCIENCE

Meat quality characteristics of the Arabian camel (Camelus dromedarius) at different ages and post-mortem ageing periods

(2019) Gamaleldin M Suliman et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Effect of ageing time on consumer preference and sensory description of foal meat

(2019) Lorea R. Beldarrain et al.   FOOD RESEARCH INTERNATIONAL

Effect of sodium alginate on physical-chemical, protein conformation and sensory of low-fat frankfurters

(2019) Zhuang-Li Kang et al.   MEAT SCIENCE

Genetic, management, and nutritional factors affecting intramuscular fat deposition in beef cattle — A review

(2018) Seung Ju Park et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Application of the support sensory system and principal component analysis to compare meat of chickens of two genotypes

(2018) Monika Michalczuk et al.   CyTA-Journal of Food

Relating texture perception of cooked ham to the bolus evolution in the mouth

(2018) A. Rizo et al.   FOOD RESEARCH INTERNATIONAL

Effect of packaging type during postmortem aging and degree of doneness on pork chop sensory traits of loins selected to vary in color and marbling

(2018) B J Klehm et al.   JOURNAL OF ANIMAL SCIENCE

Physicochemical characteristics and sensory attributes of meat from heavy-weight Iberian and F1 Large White × Landrace pigs finished intensively or in free-range conditions1

(2018) J Almeida et al.   JOURNAL OF ANIMAL SCIENCE

Influence of iota carrageenan addition on the properties of soya protein meat analogues

(2018) Megala Palanisamy et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dry-aging improves meat quality attributes of grass-fed beef loins

(2018) Jordy Berger et al.   MEAT SCIENCE

The effect of packaging on consumer eating quality of beef

(2018) R.J. Polkinghorne et al.   MEAT SCIENCE

Salt content and minimum acceptable levels in whole-muscle cured meat products

(2018) Gonzalo Delgado-Pando et al.   MEAT SCIENCE

Prediction of beef carcass and meat quality traits from factors characterising the rearing management system applied during the whole life of heifers

(2018) J. Soulat et al.   MEAT SCIENCE

Effects of packaging conditions on some functional and sensory attributes of goose meat

(2018) A Orkusz   POULTRY SCIENCE

Descriptive sensory analysis of marinated and non-marinated wooden breast fillet portions1

(2018) A D Maxwell et al.   POULTRY SCIENCE

Application of the support sensory system and principal component analysis to compare meat of chickens of two genotypes

(2018) Monika Michalczuk et al.   CyTA-Journal of Food

The effect of cooking methods on some quality characteristics of gluteus medius

(2018) Veli GÖK et al.   Food Science and Technology

Saliva could act as an emulsifier during oral processing of oil/fat

(2018) Miodrag Glumac et al.   JOURNAL OF TEXTURE STUDIES

Grilling temperature effects on tenderness, juiciness, flavor and volatile aroma compounds of aged ribeye, strip loin, and top sirloin steaks

(2018) Kayley R. Wall et al.   MEAT SCIENCE

Trained vs. consumer panels for analytical testing: Fueling a long lasting debate in the field

(2017) Gastón Ares et al.   FOOD QUALITY AND PREFERENCE

Effects of high-pressure treatments on water characteristics and juiciness of rabbit meat sausages: Role of microstructure and chemical interactions

(2017) Siwen Xue et al.   Innovative Food Science & Emerging Technologies

Consumer sensory evaluation and chemical composition of beef gluteus medius and triceps brachii steaks from cattle finished on forage or concentrate diets1

(2017) A. Chail et al.   JOURNAL OF ANIMAL SCIENCE

Assessment of objective measures of beef steak juiciness and their relationships to sensory panel juiciness ratings1,2

(2017) L. W. Lucherk et al.   JOURNAL OF ANIMAL SCIENCE

Sensory perception of meat from entire male pigs processed by different heating methods

(2017) Irene Peñaranda et al.   MEAT SCIENCE

The variation in the eating quality of beef from different sexes and breed classes cannot be completely explained by carcass measurements

(2016) S. P. F. Bonny et al.   Animal

Effects of cations on the “salt in” of myofibrillar proteins

(2016) Lijun Wu et al.   FOOD HYDROCOLLOIDS

Emotional and sensory profiling of insect-, plant- and meat-based burgers under blind, expected and informed conditions

(2016) Joachim J. Schouteten et al.   FOOD QUALITY AND PREFERENCE

Salt (NaCl) reduction in cooked ham by a combined approach of high pressure treatment and the salt replacer KCl

(2016) Alina Tamm et al.   Innovative Food Science & Emerging Technologies

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

Effect of carcass fat and conformation class on consumer perception of various grilled beef muscles

(2016) Dominika Guzek et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Consumer and trained panel evaluation of beef strip steaks of varying marbling and enhancement levels cooked to three degrees of doneness

(2016) L.W. Lucherk et al.   MEAT SCIENCE

Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures

(2016) Mohammed Gagaoua et al.   MEAT SCIENCE

Solubilization of myofibrillar proteins in water or low ionic strength media: Classical techniques, basic principles, and novel functionalities

(2015) Xing Chen et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Meat analogues: Health promising sustainable meat substitutes

(2015) Pavan Kumar et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Influence of specific taste-active components on meat flavor as affected by intrinsic and extrinsic factors: an overview

(2015) Dashmaa Dashdorj et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of crosslink density on the water-binding capacity of whey protein microparticles

(2015) Jorien P.C.M. Peters et al.   FOOD HYDROCOLLOIDS

Effects of breed and age at slaughter on degradation of muscle lipids during processing of dry-cured hams

(2015) Linda Storrustløkken et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of Sodium Chloride on the Properties of Ready-to-Eat Pressure-Induced Gel-Type Chicken Meat Products

(2015) Tianyue Guo et al.   JOURNAL OF FOOD PROCESS ENGINEERING

A consumer sensory study of the influence of rigor temperature on eating quality and ageing potential of beef striploin and rump

(2014) R. D. Warner et al.   Animal Production Science

Proteolysis, Texture, and Sensory Characteristics of Serrano Hams from Duroc and Large White Pigs during Dry-Curing

(2013) Ana del Olmo et al.   JOURNAL OF FOOD SCIENCE

Consumer acceptability of high hydrostatic pressure (HHP)-treated ground beef patties

(2013) John E. Hayes et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Control of fresh meat quality through manipulation of muscle fiber characteristics

(2013) S.T. Joo et al.   MEAT SCIENCE

The application of high-pressure treatment in the reduction of phosphate levels in breakfast sausages

(2013) C.C. O'Flynn et al.   MEAT SCIENCE

The genetic background affects composition, oxidative stability and quality traits of Iberian dry-cured hams: Purebred Iberian versus reciprocal Iberian×Duroc crossbred pigs

(2013) Verónica Fuentes et al.   MEAT SCIENCE

The application of high-pressure treatment in the reduction of salt levels in reduced-phosphate breakfast sausages

(2013) Claire C. O'Flynn et al.   MEAT SCIENCE

Proteolysis and sensory properties of dry-cured bacon as affected by the partial substitution of sodium chloride with potassium chloride

(2013) Haizhou Wu et al.   MEAT SCIENCE

Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes — A review

(2011) Kelly L. Pearce et al.   MEAT SCIENCE

Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts

(2011) Mónica Armenteros et al.   MEAT SCIENCE

Effect of age and cut on cooking loss, juiciness and flavour of South African beef

(2010) H.C. Schönfeldt et al.   MEAT SCIENCE

Consumer assessment of eating quality – development of protocols for Meat Standards Australia (MSA) testing

(2008) R. Watson et al.   Australian journal of experimental agriculture