Concepedia

Influence of particular breed on meat quality parameters, sensory characteristics, and volatile components

Hoa Van Ba, Kyeong Seon Ryu, Nguyen Thi Lan, Inho Hwang

Food Science and Biotechnology · 2013 · 62 citations · 22 references

DOI

Concepts

References

22

[30] Microsomal lipid peroxidation

John A. Buege, Steven D. Aust · Methods in enzymology on CD-ROM/Methods in enzymology · 1978 · 13.3K citations

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A fresh look at meat flavor

Chris R. Calkins, J. M. Hodgen · Meat Science · 2007 · 624 citations

, , +14

Effect of the Polyunsaturated Fatty Acid Composition of Beef Muscle on the Profile of Aroma Volatiles

J. Stephen Elmore, Donald S. Mottram, Michael Enser et al. · Journal of Agricultural and Food Chemistry · 1999 · 402 citations

, , +17

Flavor and Chemical Characteristics of Ground Beef from Grass-, Forage-Grain- and Grain-Finished Steers

S. L. Melton, M. Hosein Shokouh- Amiri, G. W. Davis et al. · Journal of Animal Science · 1982 · 239 citations

, , +17

Water-soluble precursors of beef flavour. Part II: Effect of post-mortem conditioning

Georgios Koutsidis, J. Stephen Elmore, Marı́a José Oruña-Concha et al. · Meat Science · 2007 · 201 citations

, , +17