Influence of particular breed on meat quality parameters, sensory characteristics, and volatile components

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

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

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: 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

Effects of breed and a concentrate or grass silage diet on beef quality in cattle of 3 ages. II: Meat stability and flavour

(2007) H.E. Warren et al.   MEAT SCIENCE

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

(2007) G. Koutsidis et al.   MEAT SCIENCE

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

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