Consumer palatability scores and volatile beef flavor compounds of five USDA quality grades and four muscles

Meat Science

Volumn 100, Issue , 2015, Pages 291-300

  Legako, J F ^a   Brooks, J C ^b   O'Quinn, T G ^c   Hagan, T D J ^d   Polkinghorne, R ^e   Farmer, L J ^d   Miller, M F ^b  

^a UTAH STATE UNIVERSITY   (United States)

^b TEXAS TECH UNIVERSITY   (United States)

^c KANSAS STATE UNIVERSITY   (United States)

^d AGRI FOOD AND BIOSCIENCES INSTITUTE   (United Kingdom)

^e Polkinghornes Pty Ltd   (Australia)

Author keywords

Beef; Flavor; GC MS; HS SPME; Muscle; USDA quality grade

Indexed keywords

BEEF; FLAVORS; MEATS; MUSCLE; PRINCIPAL COMPONENT ANALYSIS; VOLATILE ORGANIC COMPOUNDS;

GC-MS; HS-SPME; LIPID OXIDATION; LONGISSIMUS; QUALITY GRADE; SULFUR-CONTAINING COMPOUNDS; VOLATILE COMPOUNDS;

FLAVOR COMPOUNDS;

ALDEHYDE; FAT INTAKE; FLAVORING AGENT; SULFUR DERIVATIVE; VOLATILE ORGANIC COMPOUND;

ANALYSIS; ANIMAL; BOVINE; CHEMISTRY; CLASSIFICATION; CONSUMER ATTITUDE; DECISION MAKING; FAT INTAKE; FOOD QUALITY; GOVERNMENT; HUMAN; LIPID PEROXIDATION; MEAT; SKELETAL MUSCLE; STANDARDS; TASTE; UNITED STATES;

ALDEHYDES; ANIMALS; CATTLE; CHOICE BEHAVIOR; CONSUMER BEHAVIOR; DIETARY FATS; FLAVORING AGENTS; FOOD QUALITY; HUMANS; LIPID PEROXIDATION; MEAT; MUSCLE, SKELETAL; SULFUR COMPOUNDS; TASTE; UNITED STATES; UNITED STATES DEPARTMENT OF AGRICULTURE; VOLATILE ORGANIC COMPOUNDS;

EID: 84910128688     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2014.10.026     Document Type: Article

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