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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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Maternal nutrient restriction in late pregnancy programs postnatal metabolism and pituitary development in beef heifers

PloS one, 2021-04, Vol.16 (4), p.e0249924-e0249924

2021

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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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Prediction of beef tenderness and juiciness using consumer and descriptive sensory attributes

Meat science, 2023-11, Vol.205, p.109292, Article 109292

2023

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A 2020 synopsis of the cell-cultured animal industry

Animal frontiers, 2020-10, Vol.10 (4), p.64-72

Miller, Rhonda K

2020

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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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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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Effects of temperament at feedlot arrival and breed type on growth efficiency, feeding behavior, and carcass value in finishing heifers

Journal of animal science, 2019-04, Vol.97 (4), p.1828-1839

2019

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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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Effects of relative humidity on dry-aged beef quality

Meat science, 2024-07, Vol.213, p.109498-109498, Article 109498

2024

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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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Ground beef patties prepared from brisket, flank and plate have unique fatty acid and sensory characteristics

Meat science, 2015-05, Vol.103, p.46-53

2015

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Impact of elevated aging temperatures on retail display, tenderness, and consumer acceptability of beef

Meat science, 2018-12, Vol.146, p.1-8

2018

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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

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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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Comparison of Dried Plum Puree, Rosemary Extract, and BHA/BHT as Antioxidants in Irradiated Ground Beef Patties

International journal of food science, 2013, Vol.2013, p.360732-7

2013

Volltextzugriff (PDF)

Evaluating the ability of rapid evaporative ionization mass spectrometry to differentiate beef palatability based on consumer preference

Journal of food science and technology, 2022-10, Vol.59 (10), p.4134-4140

2022

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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

Volltextzugriff (PDF)

Inhibition of Escherichia coli O157:H7 and Salmonella enterica on spinach and identification of antimicrobial substances produced by a commercial Lactic Acid Bacteria food safety intervention

Food microbiology, 2014-04, Vol.38, p.192-200

2014

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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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Multivariate Examination of Metabolic Contributions to Beef Longissimus Lumborum Flavor

Meat and muscle biology, 2024-03, Vol.8 (1)

2024

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Novel approach to aging beef: Vacuum-packaged foodservice steaks versus vacuum-packaged subprimals

Meat science, 2016-06, Vol.116, p.230-235

2016

Volltextzugriff (PDF)

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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

Maternal nutrient restriction in late pregnancy programs postnatal metabolism and pituitary development in beef heifers

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

Prediction of beef tenderness and juiciness using consumer and descriptive sensory attributes

A 2020 synopsis of the cell-cultured animal industry

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

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

Effects of temperament at feedlot arrival and breed type on growth efficiency, feeding behavior, and carcass value in finishing heifers

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

Effects of relative humidity on dry-aged beef quality

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

Ground beef patties prepared from brisket, flank and plate have unique fatty acid and sensory characteristics

Impact of elevated aging temperatures on retail display, tenderness, and consumer acceptability of beef

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

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

Comparison of Dried Plum Puree, Rosemary Extract, and BHA/BHT as Antioxidants in Irradiated Ground Beef Patties

Evaluating the ability of rapid evaporative ionization mass spectrometry to differentiate beef palatability based on consumer preference

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

Inhibition of Escherichia coli O157:H7 and Salmonella enterica on spinach and identification of antimicrobial substances produced by a commercial Lactic Acid Bacteria food safety intervention

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

Multivariate Examination of Metabolic Contributions to Beef Longissimus Lumborum Flavor

Novel approach to aging beef: Vacuum-packaged foodservice steaks versus vacuum-packaged subprimals

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