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

Effect of beef ultimate pH and large structural protein changes with aging on meat tenderness

(2014) G. Wu et al.   MEAT SCIENCE

pH inactivation of phosphofructokinase arrests postmortem glycolysis

(2014) Eric M. England et al.   MEAT SCIENCE

Effect of muscle type and vacuum chiller ageing period on the chemical compositions, meat quality, sensory attributes and volatile compounds of Korean native cattle beef

(2013) Hoa Van Ba et al.   ANIMAL SCIENCE JOURNAL

Decomposition kinetics of umami component during meat cooking

(2013) Naomi Ishiwatari et al.   JOURNAL OF FOOD ENGINEERING

Differences in the Taste-active Compounds between Hanwoo Longissimus and Semitendinosus Muscles and Its Comparision with Angus Longissimus Beef Muscle

(2013) Dashdorj Dashmaa et al.   Korean Journal for Food Science of Animal Resources

Objective and Subjective Quality Characteristics of Pork Longissimus Muscle as a Function of the Ultimate pH

(2012) Byung-Wook Cho et al.   Korean Journal for Food Science of Animal Resources

Post-slaughter changes in ATP metabolites, reducing and phosphorylated sugars in chicken meat

(2012) Michel Aliani et al.   MEAT SCIENCE

Biochemical Taste Parameters in Meat and Sea Products

(2011) M. Kayim et al.  

Changes in free amino acids and biogenic amines of Egyptian salted-fermented fish (Feseekh) during ripening and storage

(2008) Mohamed Rabie et al.   FOOD CHEMISTRY

Taste-active components in the mantle muscle of the oval squid Sepioteuthis lessoniana and their effects on squid taste

(2008) Yoko Kani et al.   FOOD RESEARCH INTERNATIONAL

The possible roles of food-derived bioactive peptides in reducing the risk of cardiovascular disease

(2008) Kati Erdmann et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

The influence of cooking and fat trimming on the actual nutrient intake from meat

(2008) N. Gerber et al.   MEAT SCIENCE

Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork; the effect of monosaccharide addition on flavour generation

(2008) Lene Meinert et al.   MEAT SCIENCE

Flavour differences of cooked longissimus muscle from Chinese indigenous pig breeds and hybrid pig breed (Duroc×Landrace×Large White)

(2007) Ping Lu et al.   FOOD CHEMISTRY

Water-soluble precursors of beef flavour: I. Effect of diet and breed

(2007) G. Koutsidis et al.   MEAT SCIENCE

Eating quality of young bulls from three Spanish beef breed-production systems and its relationships with chemical and instrumental meat quality

(2007) X. Serra et al.   MEAT SCIENCE

Effect of days on concentrate feed on sensory off-flavor score, off-flavor descriptor and fatty acid profiles for selected muscles from cull beef cows

(2007) A.M. Stelzleni et al.   MEAT SCIENCE

Water-soluble precursors of beef flavour. Part II: Effect of post-mortem conditioning

(2007) G. Koutsidis 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