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Beef flavor: a review from chemistry to consumer

Journal of the science of food and agriculture, 2015-11, Vol.95 (14), p.2783-2798

2015

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Assessing the impact of corn variety and Texas terroir on flavor and alcohol yield in new-make bourbon whiskey

PloS one, 2019-08, Vol.14 (8), p.e0220787-e0220787

2019

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Grilling temperature effects on tenderness, juiciness, flavor and volatile aroma compounds of aged ribeye, strip loin, and top sirloin steaks

Meat science, 2019-04, Vol.150, p.141-148

2019

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Trained sensory descriptors and volatile aroma compounds of USDA Select steaks using five grill temperatures

Meat science, 2023-11, Vol.205, p.109319-109319, Article 109319

2023

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Descriptive beef flavor and texture attributes relationships with consumer acceptance of US light beef eaters

Meat science, 2023-10, Vol.204, p.109252-109252, Article 109252

2023

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Using untargeted metabolomics and volatile aroma compounds to predict expert sensory descriptors and consumer liking of beef loin steaks varying in quality grade, aging time, and degree of doneness

Meat science, 2023-10, Vol.204, p.109255-109255, Article 109255

2023

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Superhydrophobic coatings reduce human bacterial foodborne pathogen attachment to woods used in fresh produce harvest and postharvest packing

Food microbiology, 2024-10, Vol.123, p.104586, Article 104586

2024

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A current review of U.S. beef flavor II: Managing beef flavor

Meat science, 2024-03, Vol.209, p.109403-109403, Article 109403

2024

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The science of meat quality

Kerth, Chris R

2013

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A current review of U.S. beef flavor I: Measuring beef flavor

Meat science, 2024-04, Vol.210, p.109437-109437, Article 109437

2024

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Determination of volatile aroma compounds in beef using differences in steak thickness and cook surface temperature

Meat science, 2016-07, Vol.117, p.27-35

Kerth, Chris

2016

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Consumer sensory evaluation, fatty acid composition, and shelf-life of ground beef with subcutaneous fat trimmings from different carcass locations

Meat science, 2015-06, Vol.104, p.30-36

2015

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The Science of Meat Quality

Kerth, Chris R

1. Aufl., 2013

Volltextzugriff (PDF)

Nutrient Profiles and Volatile Odorous Compounds of Raw Milk After Exposure to Electron Beam Pasteurizing Doses

Journal of food science, 2017-07, Vol.82 (7), p.1614-1621

2017

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Inhibition of Escherichia coli O157:H7 and Salmonella enterica Isolates on Spinach Leaf Surfaces Using Eugenol-Loaded Surfactant Micelles

Foods, 2019-11, Vol.8 (11), p.575

2019

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Replacing cottonseed meal and sorghum grain with corn dried distillers’ grains with solubles in lamb feedlot diets: carcass, trained sensory panel, and volatile aroma compounds traits

Journal of animal science, 2020-06, Vol.98 (6), p.1-8

2020

Volltextzugriff (PDF)

Benchmarking the minimum Electron Beam (eBeam) dose required for the sterilization of space foods

Radiation physics and chemistry (Oxford, England : 1993), 2018-02, Vol.143, p.72-78

2018

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Descriptive Beef Flavor Attributes and Consumer Acceptance Relationships for Heavy Beef Eaters

Meat and muscle biology, 2023-08, Vol.7 (1)

2023

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235 Animal Production and Carcass Traits Affect Meat Quality and Flavor Through Metabolomics

Journal of animal science, 2022-09, Vol.100 (Supplement_3), p.105-105

Kerth, Chris R

2022

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Inhibition of bacterial human pathogens on tomato skin surfaces using eugenol‐loaded surfactant micelles during refrigerated and abuse storage

Journal of food safety, 2019-04, Vol.39 (2), p.n/a

2019

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Untargeted Metabolomics for Beef Flavor Beyond Fat in Ground Beef With Different Lean Sources and Different Fat Content From a Common Fat Source

Meat and muscle biology, 2023-11, Vol.7 (1)

2023

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Replacing cottonseed meal and sorghum with dried distillers’ grains with solubles enhances the growth performance, carcass traits, and meat quality of feedlot lambs

Translational animal science, 2022-04, Vol.6 (2), p.txac040-txac040

2022

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Cooking Surface Temperatures, Steak Thickness, and Quality Grade Effects on Volatile Aroma Compounds

Meat and muscle biology, 2022-01, Vol.5 (1)

2022

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Reduction of Bacterial Enteric Pathogens and Hygiene Indicator Bacteria on Tomato Skin Surfaces by a Polymeric Nanoparticle-Loaded Plant-Derived Antimicrobial

Microorganisms (Basel), 2022-02, Vol.10 (2), p.448

2022

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Intake, growth performance, carcass traits, and meat quality of feedlot lambs fed novel anthocyanin-rich corn cobs

Translational animal science, 2023-01, Vol.7 (1), p.txac171-txac171

2023

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Beef flavor: a review from chemistry to consumer

Assessing the impact of corn variety and Texas terroir on flavor and alcohol yield in new-make bourbon whiskey

Grilling temperature effects on tenderness, juiciness, flavor and volatile aroma compounds of aged ribeye, strip loin, and top sirloin steaks

Trained sensory descriptors and volatile aroma compounds of USDA Select steaks using five grill temperatures

Descriptive beef flavor and texture attributes relationships with consumer acceptance of US light beef eaters

Using untargeted metabolomics and volatile aroma compounds to predict expert sensory descriptors and consumer liking of beef loin steaks varying in quality grade, aging time, and degree of doneness

Superhydrophobic coatings reduce human bacterial foodborne pathogen attachment to woods used in fresh produce harvest and postharvest packing

A current review of U.S. beef flavor II: Managing beef flavor

The science of meat quality

A current review of U.S. beef flavor I: Measuring beef flavor

Determination of volatile aroma compounds in beef using differences in steak thickness and cook surface temperature

Consumer sensory evaluation, fatty acid composition, and shelf-life of ground beef with subcutaneous fat trimmings from different carcass locations

The Science of Meat Quality

Nutrient Profiles and Volatile Odorous Compounds of Raw Milk After Exposure to Electron Beam Pasteurizing Doses

Inhibition of Escherichia coli O157:H7 and Salmonella enterica Isolates on Spinach Leaf Surfaces Using Eugenol-Loaded Surfactant Micelles

Replacing cottonseed meal and sorghum grain with corn dried distillers’ grains with solubles in lamb feedlot diets: carcass, trained sensory panel, and volatile aroma compounds traits

Benchmarking the minimum Electron Beam (eBeam) dose required for the sterilization of space foods

Descriptive Beef Flavor Attributes and Consumer Acceptance Relationships for Heavy Beef Eaters

235 Animal Production and Carcass Traits Affect Meat Quality and Flavor Through Metabolomics

Inhibition of bacterial human pathogens on tomato skin surfaces using eugenol‐loaded surfactant micelles during refrigerated and abuse storage

Untargeted Metabolomics for Beef Flavor Beyond Fat in Ground Beef With Different Lean Sources and Different Fat Content From a Common Fat Source

Replacing cottonseed meal and sorghum with dried distillers’ grains with solubles enhances the growth performance, carcass traits, and meat quality of feedlot lambs

Cooking Surface Temperatures, Steak Thickness, and Quality Grade Effects on Volatile Aroma Compounds

Reduction of Bacterial Enteric Pathogens and Hygiene Indicator Bacteria on Tomato Skin Surfaces by a Polymeric Nanoparticle-Loaded Plant-Derived Antimicrobial

Intake, growth performance, carcass traits, and meat quality of feedlot lambs fed novel anthocyanin-rich corn cobs

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