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

Author:

Kerth Chris R.,Legako Jerrad F.,Woerner Dale R.,Brooks J. Chance,Lancaster Jessica M.,O'Quinn Travis G.,Nair Mahesh,Miller Rhonda K.

Funder

National Cattlemen's Beef Association

Publisher

Elsevier BV

Reference187 articles.

1. Principal component analysis;Abdi;Wiley Interdisciplinary Reviews: Computational Statistics,2010

2. Effects of USDA carcass maturity on sensory attributes of beef produced by grain-finished steers and heifers classified as less than 30 months old using dentition;Acheson;Journal of Animal Science,2014

3. Development of a lexicon for beef flavor in intact muscle;Adhikari;Journal of Sensory Studies,2011

4. Guidelines for cookery and sensory evaluation of meat;AMSA,1978

5. Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat;AMSA,1995

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