Chemical characterisation of pasture- and grain-fed beef related to meat quality and flavour attributes

International Journal of Food Science and Technology

Volumn 48, Issue 3, 2013, Pages 484-495

  Tansawat, Rossarin ^a   Maughan, Curtis A J ^a   Ward, Robert E ^a   Martini, Silvana ^a   Cornforth, Daren P ^a  

^a UTAH STATE UNIVERSITY   (United States)

Author keywords

Beef; Fatty acid; Pasture; Sensory; Volatiles

Indexed keywords

1-OCTEN-3-OL; 2-ETHYL-1-HEXANOL; ANTIOXIDANT CAPACITY; COOKED MEAT; DESCRIPTORS; DIMETHYL SULFONE; FAT CONTENTS; HEXADECANOIC ACID; HEXANAL; MEAT QUALITY; METHYL ESTERS; OMEGA-3-FATTY ACIDS; OXIDATION INDICES; PASTURE; SENSORY; SENSORY ATTRIBUTES; VOLATILE PROFILE; VOLATILES;

AGRICULTURE; ALDEHYDES; BEEF; FATTY ACIDS; PALMITIC ACID; PHENOLS; TOLUENE; VOLATILE FATTY ACIDS;

MEATS;

EID: 84873059705     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.03209.x     Document Type: Article

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