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

Legume finishing provides beef with positive human dietary fatty acid ratios and consumer preference comparable with grain-finished beef1

(2016) A. Chail et al.   JOURNAL OF ANIMAL SCIENCE

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

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

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

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

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

(2015) C.H. Corbin 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

Consumer assessment of beef palatability from four beef muscles from USDA Choice and Select graded carcasses

(2014) M.R. Hunt et al.   MEAT SCIENCE

Nutrient database improvement project: The influence of U.S.D.A. Quality and Yield Grade on the separable components and proximate composition of raw and cooked retail cuts from the beef rib and plate

(2013) J.N. Martin et al.   MEAT SCIENCE

Chemical characterisation of pasture- and grain-fed beef related to meat quality and flavour attributes

(2012) Rossarin Tansawat et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Consumer assessment of beef strip loin steaks of varying fat levels

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

Method for the Rapid Determination of Protein in Meats Using the CEM Sprint™ Protein Analyzer: Collaborative Study

(2011) Cindy Moser et al.   JOURNAL OF AOAC INTERNATIONAL

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

Beneficial effects and oxidative stability of omega-3 long-chain polyunsaturated fatty acids

(2011) Elmira Arab-Tehrany et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Comparison of palatability characteristics of beef gluteus medius and triceps brachii muscles1,2

(2008) D. A. King et al.   JOURNAL OF ANIMAL SCIENCE

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

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