Beef flavor: a review from chemistry to consumer

Comparative effects of supplementing beef steers with zilpaterol hydrochloride, ractopamine hydrochloride, or no beta agonist on strip loin composition, raw and cooked color properties, shear force, and consumer assessment of steaks aged for fourteen or twenty-one days postmortem1,2

(2014) A. J. Garmyn et al.   JOURNAL OF ANIMAL SCIENCE

U. S. consumer perceptions of U. S. and Canadian beef quality grades1

(2014) J. L. Tedford et al.   JOURNAL OF ANIMAL SCIENCE

Retail yields and palatability evaluations of individual muscles from wet-aged and dry-aged beef ribeyes and top sirloin butts that were merchandised innovatively

(2014) A.M. Smith 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

Effects of 35% corn wet distillers grains plus solubles in steam-flaked and dry-rolled corn-based finishing diets on animal performance, carcass characteristics, beef fatty acid composition, and sensory attributes1

(2013) E. K. Buttrey et al.   JOURNAL OF ANIMAL SCIENCE

MEAT SCIENCE AND MUSCLE BIOLOGY SYMPOSIUM—Implant and beta agonist impacts on beef palatability1

(2013) A. J. Garmyn et al.   JOURNAL OF ANIMAL SCIENCE

Meat quality, microbiological status and consumer preference of beef gluteus medius aged in a dry ageing bag or vacuum

(2013) Xin Li et al.   MEAT SCIENCE

Consumer evaluation of palatability characteristics of a beef value-added cut compared to common retail cuts

(2013) A.N. Lepper-Blilie et al.   MEAT SCIENCE

Consumer preference and effect of correct or misleading information after ageing beef longissimus muscle using vacuum, dry ageing, or a dry ageing bag

(2013) Helena Stenström et al.   MEAT SCIENCE

Principal component analysis of consumer palatability scores from four beef muscles of two USDA quality grades in relation to fatty acid profile

(2013) M.E. Bueso⁎ et al.   MEAT SCIENCE

Production and processing studies on calpain-system gene markers for beef tenderness: Consumer assessments of eating quality1

(2012) D. L. Robinson et al.   JOURNAL OF ANIMAL SCIENCE

Characterization of estrogen-trenbolone acetate implants on tenderness and consumer acceptability of beef under the effect of 2 aging times1

(2011) J. L. Igo et al.   JOURNAL OF ANIMAL SCIENCE

Consumer assessment of beef strip loin steaks of varying fat levels

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

DEVELOPMENT OF A LEXICON FOR BEEF FLAVOR IN INTACT MUSCLE

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

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

Gustatory and extragustatory functions of mammalian taste receptors

(2011) Maik Behrens et al.   PHYSIOLOGY & BEHAVIOR

Consumer responses for tenderness and overall impression can be predicted by visible and near-infrared spectroscopy, Meullenet–Owens razor shear, and Warner–Bratzler shear force

(2010) J.W.S. Yancey et al.   MEAT SCIENCE

Effect of feeding zilpaterol hydrochloride to beef and calf-fed Holstein cattle on consumer palatability ratings1

(2009) J. M. Mehaffey et al.   JOURNAL OF ANIMAL SCIENCE

Consumer acceptance and steak cutting yields of beef top sirloin and knuckle subprimals

(2009) D.A. King et al.   MEAT SCIENCE

In-home consumer and shear force evaluation of steaks from the M. serratus ventralis thoracis

(2009) J.L. Bagley et al.   MEAT SCIENCE

Correlation of consumer assessment of longissimus dorsi beef palatability with image colour, marbling and surface texture features

(2009) Patrick Jackman et al.   MEAT SCIENCE

Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions

(2008) Michael Czerny et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Sensory and preference testing of selected beef muscles infused with a phosphate and lactate blend

(2008) L.C. Hoffman et al.   MEAT SCIENCE

Physical and sensory characterization and consumer preference of corn and barley-fed beef

(2008) W.V. Wismer et al.   MEAT SCIENCE

Dry versus wet aging of beef: Retail cutting yields and consumer sensory attribute evaluations of steaks from ribeyes, strip loins, and top sirloins from two quality grade groups

(2008) M.A. Laster et al.   MEAT SCIENCE

Dry versus wet aging of beef: Retail cutting yields and consumer palatability evaluations of steaks from US Choice and US Select short loins

(2007) R.D. Smith et al.   MEAT SCIENCE