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

Flavor Characteristics of Hanwoo Beef in Comparison with Other Korean Foods

(2012) Hoa Van Ba et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

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

Objective Meat Quality and Volatile Components as a Function of Cooking Temperature in Beef Longissimus lumborum

(2012) Joong-Ryong Ji et al.   Korean Journal for Food Science of Animal Resources

Development of Analysis Condition and Detection of Volatile Compounds from Cooked Hanwoo Beef by SPME-GC/MS Analysis

(2012) Hoa Van Ba et al.   Korean Journal for Food Science of Animal Resources

Effect of dietary supplementation with either red wine extract or vitamin E on the volatile profile of lamb meat fed with omega-3 sources

(2012) Ana Rivas-Cañedo et al.   MEAT SCIENCE

Seasonal changes and muscle type effect on the nutritional quality of intramuscular fat in Mirandesa-PDO veal

(2011) José M. Pestana et al.   MEAT SCIENCE

Assessment of meat quality properties and development of a palatability prediction model for Korean Hanwoo steer beef

(2010) S.H. Cho et al.   MEAT SCIENCE

Production systems – An example from Brazil

(2009) José Bento Sterman Ferraz et al.   MEAT SCIENCE

Demographic and design effects on beef sensory scores given by Korean and Australian consumers

(2008) I. H. Hwang et al.   Australian journal of experimental agriculture

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

Fat deposition, fatty acid composition and meat quality: A review

(2007) J.D. Wood et al.   MEAT SCIENCE