Concepedia

Meat Flavor

Meat Flavor is the complex sensory perception arising from the interaction of taste, aroma, and chemesthetic properties in meat, resulting from the chemical composition and transformations during postmortem aging, processing, and cooking.

3.9K

Publications

193.9K

Citations

11.1K

Authors

1.8K

Institutions

Publications per year

2017–2026

1.3K

Variants

Meat Flavour

Parents

Children

Publications

3.9K

Current research in meat color

R.A. Mancini, Melvin C. Hunt · Meat Science · 2005 · 2.1K citations

, , +12

Consumer perception of meat quality and implications for product development in the meat sector—a review

Klaus G. Grunert, Lone Bredahl, Karen Brunsø · Meat Science · 2003 · 855 citations

, , +17

Flavour perception of oxidation in beef

M.M. Campo, G.R. Nute, S.I. Hughes et al. · Meat Science · 2005 · 792 citations

, , +9

Healthier meat and meat products: their role as functional foods

F. Jiménez‐Colmenero, J. Carballo, Susana Cofrades · Meat Science · 2001 · 672 citations

, , +16

Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Meat

T. L. Wheeler, L. S. PAPADOPOULOS, K. Miller et al. · 2015 · 651 citations

, , +15

1–5 of 3.9K

Authors

11.1K

  1. JM
    José M. Lorenzo

    Centro Tecnológico de Automoción de Galicia, Spain

    40 publications · 2.6K citations

    31

    h-index

  2. MF
    Mónica Flores

    Instituto de Agroquímica y Tecnología de Alimentos, Spain

    33 publications · 2.6K citations

    27

    h-index

  3. GZ
    Guanghong Zhou

    Nanjing Agricultural University, China

    35 publications · 2K citations

    26

    h-index

  4. BK
    Baohua Kong

    Northeast Agricultural University, China

    31 publications · 2.7K citations

    25

    h-index

  5. MC
    M.M. Campo

    Universidad de Zaragoza, Spain

    26 publications · 2.8K citations

    23

    h-index

1–5 of 11.1K

Institutions

1.8K

  1. Kansas State University

    Manhattan, United States

    37 h-index

    347 publications

    21.9K citations

  2. Nanjing Agricultural University

    Nanjing, China

    37 h-index

    312 publications

    15.1K citations

  3. Instituto de Agroquímica y Tecnología de Alimentos

    Paterna, Spain

    35 h-index

    150 publications

    11.7K citations

  4. Jiangnan University

    Wuxi, China

    34 h-index

    269 publications

    13.1K citations

  5. Texas A&M University

    College Station, United States

    34 h-index

    294 publications

    20.4K citations

  6. State Key Laboratory of Food Science and Technology

    Wuxi, China

    34 h-index

    266 publications

    12K citations

  7. Chinese Academy of Agricultural Sciences

    Beijing, China

    33 h-index

    316 publications

    15K citations

  8. Iowa State University

    Ames, United States

    33 h-index

    198 publications

    9.8K citations

1–8 of 1.8K

Venues

  1. Meat Science

    631 publications · 48.8K citations

    111

    h-index

  2. Journal of Food Science

    JFS · 484 publications · 22.4K citations

    74

    h-index

  3. Food Chemistry

    200 publications · 15.1K citations

    72

    h-index

  4. Journal of Agricultural and Food Chemistry

    153 publications · 9.3K citations

    57

    h-index

  5. Journal of Animal Science

    133 publications · 8.3K citations

    49

    h-index

1–5