Sensory factors contributing to the identification of the animal species of meat

Journal of Food Science

Volumn 69, Issue 6, 2004, Pages

  Matsuishi, M ^a   Igeta, M ^a   Takeda, S ^a   Okitani, A ^a  

^a NIPPON VETERINARY AND LIFE SCIENCE UNIVERSITY   (Japan)

Author keywords

Animal species of meat; Meat aroma; Meat taste; Meat texture; Sensory factors

Indexed keywords

ANAS PLATYRHYNCHOS; ANAS SP.; ANIMALIA; GALLUS GALLUS; LAMB;

EID: 4143145281     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.tb11008.x     Document Type: Article

References (3)

1. Matsuishi M, Fujimori M, Okitani A. 2001. Wagyu beef aroma in Wagyu (Japanese Black Cattle) beef preferred by the Japanese over imported beef. Anim Sci J 72:498-504.
2. Nishimura T, Rhue MR, Okitani A, Kato H. 1988. Components contributing to the improvement of meat taste during storage. Agric Biol Chem 52:2323-30.
3. Roberts DD, Acree TE. 1995. Simulation of retronasal aroma using a modified head-space technique: Investigating the effects of saliva, temperature, shearing, and oil on flavor release. J Agric Food Chem 43:2179-86.