Meat flavor precursors and factors influencing flavor precursors—A systematic review
Flavor is the sensory impression sensed by taste and smell buds and is a leading factor
determining the meat quality and purchasing decision of the consumer. Meat flavor is …
determining the meat quality and purchasing decision of the consumer. Meat flavor is …
Influence of specific taste-active components on meat flavor as affected by intrinsic and extrinsic factors: An overview
Beef flavor is considered as the most important factor of eating quality and overall
acceptability of consumers. Previous studies on beef flavor have demonstrated the role of …
acceptability of consumers. Previous studies on beef flavor have demonstrated the role of …
A fresh look at meat flavor
CR Calkins, JM Hodgen - Meat science, 2007 - Elsevier
Hundreds of compounds contribute to the flavor and aroma of meat. Complex interactions
between various compounds influence the perception of meat flavor. Inherent flavor of a …
between various compounds influence the perception of meat flavor. Inherent flavor of a …
Understanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging strategies
Postmortem aging is a value-adding process and has been extensively practiced by the
global meat industry for years. The rate and extent of aging impacts on meat quality …
global meat industry for years. The rate and extent of aging impacts on meat quality …
Some biochemical aspects pertaining to beef eating quality and consumer health: A review
V Muchenje, K Dzama, M Chimonyo, PE Strydom… - Food chemistry, 2009 - Elsevier
The objective of the current review is to highlight biochemical processes and products, from
slaughter to the time of beef consumption, that relate to response to stress at slaughter, meat …
slaughter to the time of beef consumption, that relate to response to stress at slaughter, meat …
Some factors that affect ruminant meat quality: from the farm to the fork. Review
A Guerrero, M Velandia Valero, MM Campo… - Acta Scientiarum …, 2013 - SciELO Brasil
Nowadays consumers are highly interested in the quality of the products they eat, especially
when this refers to meat. Consumption of meat from ruminant animals and its derivatives is …
when this refers to meat. Consumption of meat from ruminant animals and its derivatives is …
Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds
Variations in texture were determined for 10day aged raw and cooked Longissimus thoracis
(LT) muscle from 436 bulls of 15 European cattle breeds slaughtered at an age of 13 …
(LT) muscle from 436 bulls of 15 European cattle breeds slaughtered at an age of 13 …
Influence of breed and ageing time on the sensory meat quality and consumer acceptability in intensively reared beef
F Monsón, C Sañudo, I Sierra - Meat science, 2005 - Elsevier
The meat market is very concerned about the influence of ageing on beef quality. However,
not many studies have analysed the possible influence of the intrinsic factors (individual …
not many studies have analysed the possible influence of the intrinsic factors (individual …
[PDF][PDF] Growth performance, carcass traits and meat quality of bulls and heifers slaughtered at different ages
D Bureš, L Bartoň - Czech J. Anim. Sci, 2012 - cjas.agriculturejournals.cz
The effects of sex and slaughter age on growth, feed intake, carcass composition and meat
quality attributes of musculus longissimus lumborum were investigated in Charolais× …
quality attributes of musculus longissimus lumborum were investigated in Charolais× …
Water-soluble precursors of beef flavour. Part II: Effect of post-mortem conditioning
Changes in glycolytic metabolites, nucleotide degradation products, free amino acids and
other amino compounds were monitored in beef muscle (M. longissimus lumborum), stored …
other amino compounds were monitored in beef muscle (M. longissimus lumborum), stored …