Trained sensory descriptors and volatile aroma compounds of USDA Select steaks using five grill temperatures

MEATabolomics: Muscle and Meat Metabolomics in Domestic Animals

(2020) Susumu Muroya et al.   Metabolites

Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review

(2020) Rhonda Miller   Foods

Metabolomics analysis of the beef samples with different meat qualities and tastes

(2020) Jin Young Jeong et al.   Food Science of Animal Resources

Volatile flavor compounds vary by beef product type and degree of doneness1

(2018) Kourtney Gardner et al.   JOURNAL OF ANIMAL SCIENCE

Effects of USDA quality grade and cooking on water-soluble precursors of beef flavor

(2018) T.T.N. Dinh et al.   MEAT SCIENCE

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

Metabolomics Profiling to Determine the Effect of Postmortem Aging on Color and Lipid Oxidative Stabilities of Different Bovine Muscles

(2017) Danyi Ma et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

370 Relationships between fatty acid composition, trained panel descriptors, and volatile aroma compounds of ground beef patties of brisket, flank and plate with 10, 20, and 30% total fat

(2017) A. R. Cabral et al.   JOURNAL OF ANIMAL SCIENCE

Volatile compounds in meat and meat products

(2017) Monika KOSOWSKA et al.   Food Science and Technology

Determination of volatile aroma compounds in beef using differences in steak thickness and cook surface temperature

(2016) Chris Kerth   MEAT SCIENCE

Identifying consumer preferences for specific beef flavor characteristics in relation to cattle production and postmortem processing parameters

(2016) T.G. O'Quinn et al.   MEAT SCIENCE

Assessment of volatile compounds, neutral and polar lipid fatty acids of four beef muscles from USDA Choice and Select graded carcasses and their relationships with consumer palatability scores and intramuscular fat content

(2016) M.R. Hunt et al.   MEAT SCIENCE

Quality and Energy Evaluation in Meat Cooking

(2016) Pankaj B. Pathare et al.   Food Engineering Reviews

Beef flavor: a review from chemistry to consumer

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

Relationships between volatile flavor compounds and beef flavor descriptive attributes using principal component analysis

(2015) H. Laird et al.   MEAT SCIENCE

Effect of aging on volatile compounds in cooked beef

(2015) A. Watanabe et al.   MEAT SCIENCE

Mechanisms of Crust Development at the Surface of Beef Meat Subjected to Hot Air: An Experimental Study

(2014) Stéphane Portanguen et al.   Food and Bioprocess Technology

iMatch2: Compound identification using retention index for analysis of gas chromatography–mass spectrometry data

(2014) Imhoi Koo et al.   JOURNAL OF CHROMATOGRAPHY A

Significant influence of particular unsaturated fatty acids and pH on the volatile compounds in meat-like model systems

(2013) Hoa Van Ba et al.   MEAT SCIENCE

3D modelling of coupled mass and heat transfer of a convection-oven roasting process

(2012) Aberham Hailu Feyissa et al.   MEAT SCIENCE

Frying — Effect of coating on crust microstructure, color, and texture of lean meat portions

(2012) Shai Barbut   MEAT SCIENCE

DEVELOPMENT OF A LEXICON FOR BEEF FLAVOR IN INTACT MUSCLE

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

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

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