Effect of marbling on volatile generation, oral breakdown and in mouth flavor release of grilled beef

Sensory and Flavor Chemistry Characteristics of Australian Beef: Influence of Intramuscular Fat, Feed, and Breed

Damian Frank, Alex J. Ball, Joanne Hughes et al. · Journal of Agricultural and Food Chemistry · 2016 · 227 citations

Agriculture, Animal Sciences, Animal Nutrition +16

Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatments

C.H. Corbin, T. G. O’Quinn, A. J. Garmyn et al. · Meat Science · 2014 · 225 citations

Agriculture, Animal Sciences, Food Science +14

The effects of marbling on flavour and juiciness scores of cooked beef, after adjusting to a constant tenderness

J. M. Thompson · Australian Journal of Experimental Agriculture · 2004 · 192 citations

Agriculture, Animal Sciences, Food Science +17

A comparison of the aroma volatiles and fatty acid compositions of grilled beef muscle from Aberdeen Angus and Holstein-Friesian steers fed diets based on silage or concentrates

J. Stephen Elmore, Helen Warren, D. S. Mottram et al. · Meat Science · 2004 · 172 citations

Agriculture, Animal Sciences, Food Science +17

Consumer assessment of beef palatability from four beef muscles from USDA Choice and Select graded carcasses

M.R. Hunt, A. J. Garmyn, T. G. O’Quinn et al. · Meat Science · 2014 · 134 citations

Agriculture, Animal Sciences, Food Science +16