Concepedia

Consumer profile and acceptability of cooked beef steaks with edible and active coating containing oregano and rosemary essential oils

Ana Carolina Pelaes Vital, Ana Guerrero, Emília Maria Barbosa Carvalho Kempinski, Jéssica de Oliveira Monteschio, César Sary, Tatiane Rogélio Ramos, M.M. Campo, Ivanor Nunes do Prado

Meat Science · 2018 · 85 citations · 33 references

Concepts

AgricultureAnimal SciencesFood ScienceFood AnalysisFood EngineeringMeat ScienceMeat CompositionMeat FlavorMeat QualityMeat Shelf LifeMeat TendernessMeat TextureCooked Meat Product FormulationEssential Oils As PreservativesMeat Flavor DevelopmentMeat Quality During StorageMeat Quality EvaluationMeaty Aroma Compounds

References

33

DESIGNS TO BALANCE THE EFFECT OF ORDER OF PRESENTATION AND FIRST‐ORDER CARRY‐OVER EFFECTS IN HALL TESTS

Halliday J.H. MacFie, N. Bratchell, Keith Greenhoff et al. · Journal of Sensory Studies · 1989 · 1.8K citations

Social Sciences, Psychology, Design Theory +10

Essential oils as additives in biodegradable films and coatings for active food packaging

Lorena Atarés, Amparo Chiralt · Trends in Food Science & Technology · 2015 · 894 citations · Full text

Agriculture, Food Science, Food Engineering +15

Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout

Seýed Mahdi Ojagh, Masoud Rezaei, Seyed Hadi Razavi et al. · Food Chemistry · 2009 · 893 citations

Agriculture, Food Science, Food Chemistry +12

Profiling consumers who are ready to adopt insects as a meat substitute in a Western society

Wim Verbeke · Food Quality and Preference · 2014 · 830 citations

Agriculture, Food Science, Insect Behavior +6

Flavour perception of oxidation in beef

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

Agriculture, Animal Sciences, Food Science +9