beef flavor

Articles:

Info:	Pinn-Oak Ridge Lamb Farm
PubMed:	Eating quality of beef from free-range and confined Podolian young bulls.
J-Stage:	Quantification of Pork, Chicken and Beef by Using a Novel Reference Molecule
PubMed:	Effect of low-dose electron beam irradiation on quality of ground beef patties and raw, intact carcass muscle pieces.
PubMed:	The heritabilities, phenotypic correlations, and genetic correlations of lean color and palatability measures from longissimus muscle in beef cattle.
PubMed:	Effect of addition of commercial rosemary extracts on potent odorants in cooked beef.
PubMed:	Effects of forage species or concentrate finishing on animal performance, carcass and meat quality.
PubMed:	Influence of various traditional seasonings on beef flavor: United States, Spanish, and Argentinian practices.
PubMed:	Sensory characteristics and consumer acceptability of beef stock containing the glutathione-xylose Maillard reaction product and/or monosodium glutamate.
PubMed:	Identification and quantification of flavor attributes present in chicken, lamb, pork, beef, and turkey.
PubMed:	Noni puree (Morinda citrifolia) mixed in beef patties enhanced color stability.
PubMed:	Association of an ACSL1 gene variant with polyunsaturated fatty acids in bovine skeletal muscle.
PubMed:	Effects of forage level in feedlot finishing diets on carcass characteristics and palatability of Jersey beef.
PubMed:	Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products.
PubMed:	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.
PubMed:	Omega-3 fatty acids affected human perception of ground beef negatively.
PubMed:	Effect of DNA polymorphisms related to fatty acid composition in adipose tissue of Holstein cattle.
PubMed:	Retail display evaluation of steaks from select beef strip loins injected with a brine containing 1% ammonium hydroxide. Part 2: Cook yield, tenderness, and sensory attributes.
PubMed:	Sensory characteristics and consumer acceptability of beef stock containing glutathione Maillard reaction products prepared at various conditions.
PubMed:	Impacts of glutathione Maillard reaction products on sensory characteristics and consumer acceptability of beef soup.
PubMed:	Estimation of relationships between mineral concentration and fatty acid composition of longissimus muscle and beef palatability traits.
PubMed:	Identification and utilization of genes associated with beef qualities.
PubMed:	Sensory characteristics and consumer acceptability of beef soup with added glutathione and/or MSG.
PubMed:	A comparison of needle-free and needle-injection methods and solutions for enhancement of beef longissimus lumborum muscles.
PubMed:	Effect of SCD and SREBP genotypes on fatty acid composition in adipose tissue of Japanese Black cattle herds.
PubMed:	Finishing steers on winter annual ryegrass (Lolium multiflorum Lam.) with varied levels of corn supplementation I: effects on animal performance, carcass traits, and forage quality.
PubMed:	Association between fatty acid compositions and genotypes of FABP4 and LXR-alpha in Japanese black cattle.
PubMed:	Contribution of lean, fat, muscle color and degree of doneness to pork and beef species flavor.
PubMed:	Effects of different packaging atmospheres and injection-enhancement on beef tenderness, sensory attributes, desmin degradation, and display color.
PubMed:	The influence of cooking rate and holding time on beef chuck and round flavor.
PubMed:	Quality changes in beef complexus, serratus ventralis, vastus lateralis, vastus medialis, and longissimus dorsi muscles enhanced prior to aging.
PubMed:	Effects of supplemental fat on growth performance and quality of beef from steers fed corn finishing diets.
PubMed:	Chemical and sensory properties of beef of known source and finished on wet distillers grains diets containing varying types and levels of roughage.
PubMed:	Effects of ractopamine supplementation and postmortem aging on longissimus muscle palatability of beef steers differing in biological type.
PubMed:	Effects of winter stocker growth rate and finishing system on: II. Ninth-tenth-eleventh-rib composition, muscle color, and palatability.
PubMed:	Benchmarking carcass characteristics and muscles from commercially identified beef and dairy cull cow carcasses for Warner-Bratzler shear force and sensory attributes.
PubMed:	Carcass, sensory, fat color, and consumer acceptance characteristics of Angus-cross steers finished on ryegrass (Lolium multiflorum) forage or on a high-concentrate diet.
PubMed:	Effects of total iron, myoglobin, hemoglobin, and lipid oxidation of uncooked muscles on livery flavor development and volatiles of cooked beef steaks.
PubMed:	Flavor characterization of top-blade, top-sirloin, and tenderloin steaks as affected by pH, maturity, and marbling.
PubMed:	Evaluating consumer acceptability and willingness to pay for various beef chuck muscles.
PubMed:	Meat quality responses to feeding distiller's grains to finishing Holstein steers.
PubMed:	Enhancing palatability traits in beef chuck muscles.
PubMed:	Beef quadriceps hot boning and modified-atmosphere packaging influence properties of injection-enhanced beef round muscles.
PubMed:	Characterization of biological types of cattle (Cycle VII): Carcass, yield, and longissimus palatability traits.
PubMed:	Effects of supplemental fat on growth performance and quality of beef from steers fed barley-potato product finishing diets: I. Feedlot performance, carcass traits, appearance, water binding, retail storage, and palatability attributes.
PubMed:	Consumer acceptance of calcium chloride-marinated top loin steaks.
PubMed:	Effects of enhancing beef longissimus with phosphate plus salt, or calcium lactate plus non-phosphate water binders plus rosemary extract.
PubMed:	Utilization of beef from different cattle phenotypes to produce a guaranteed tender beef product.
PubMed:	Characterization of biological types of cattle (Cycle VI): carcass, yield, and longissimus palatability traits.
PubMed:	Effects of growth implants on consumer perceptions of meat tenderness in beef steers.
PubMed:	Staged injection marination with calcium lactate, phosphate and salt may improve beef water-binding ability and palatability traits.
PubMed:	Assessment of palatability attributes of the major beef muscles.
PubMed:	Effects of calcium salts on beef longissimus quality.
PubMed:	Effects of postexsanguination vascular infusion of cattle with a solution of saccharides, sodium chloride, and phosphates or with calcium chloride on quality and sensory traits of steaks and ground beef.
PubMed:	Beef customer satisfaction: trained sensory panel ratings and Warner-Bratzler shear force values.
PubMed:	The effects of Piedmontese inheritance and myostatin genotype on the palatability of longissimus thoracis, gluteus medius, semimembranosus, and biceps femoris.
PubMed:	Consumer thresholds for establishing the value of beef tenderness.
PubMed:	Breed effects on growth performance, carcass characteristics, fatty acid composition, and palatability attributes in finishing steers.
PubMed:	Relationship of beef longissimus tenderness classes to tenderness of gluteus medius, semimembranosus, and biceps femoris.
PubMed:	Effects of graded levels of potato by-products in barley- and corn-based beef feedlot diets: II. Palatability.
PubMed:	Injection of beef strip loins with solutions containing sodium tripolyphosphate, sodium lactate, and sodium chloride to enhance palatability.
PubMed:	Trained sensory panel and consumer evaluation of the effects of gamma irradiation on palatability of vacuum-packaged frozen ground beef patties.
PubMed:	Tenderness classification of beef: IV. Effect of USDA quality grade on the palatability of "tender" beef longissimus when cooked well done.
PubMed:	Cooking and palatability traits of beef longissimus steaks cooked with a belt grill or an open hearth electric broiler.
PubMed:	Effects of forage vs grain feeding on carcass characteristics, fatty acid composition, and beef quality in Limousin-cross steers when time on feed is controlled.
PubMed:	Possibilities for predicting taste and tenderness of broiled beef steaks using an optical-electromechanical probe.
PubMed:	Improvement of beef tenderness and quality traits with calcium chloride injection in beef loins 48 hours postmortem.
PubMed:	Sensory evaluation of beef-flavor-intensity, tenderness, and juiciness among major muscles.
PubMed:	Effect of marbling degree on beef palatability in Bos taurus and Bos indicus cattle.
PubMed:	The efficacy of adding a minimum adjusted fat thickness requirement to the USDA beef quality grading standards for select grade beef.
PubMed:	Low-fat meat products-technological problems with processing.
PubMed:	Effects of postmortem injection time, injection level, and concentration of calcium chloride on beef quality traits.
PubMed:	Effect of antioxidants on the sensory characteristics and storage stability of aseptically processed low-fat beef gels.
PubMed:	The effects of castration, preslaughter stress and zeranol implants on beef: Part 2-Cooking properties and flavor of loin steaks from bovine males.