Consumer palatability scores, sensory descriptive attributes, and volatile compounds of grilled beef steaks from three USDA Quality Grades

Meat Science

Volumn 112, Issue , 2016, Pages 77-85

  Legako, J F ^a   Dinh, T T N ^b   Miller, M F ^c   Adhikari, K ^d   Brooks, J C ^c  

^a UTAH STATE UNIVERSITY   (United States)

^b MISSISSIPPI STATE UNIVERSITY   (United States)

^c TEXAS TECH UNIVERSITY   (United States)

^d UNIVERSITY OF GEORGIA   (United States)

Author keywords

Beef flavor lexicon; Consumer; Flavor; USDA quality grade; Volatile compounds

Indexed keywords

ALDEHYDES; FLAVOR COMPOUNDS; FLAVORS; MEATS; VOLATILE ORGANIC COMPOUNDS;

2 ,3-BUTANEDIONE; CONSUMER; FLAVOR DEVELOPMENT; FLAVOR LEXICONS; PHENYLACETALDEHYDE; QUALITY GRADE; STANDARD GRADES; VOLATILE COMPOUNDS;

BEEF;

2,3 BUTANEDIONE; ACETALDEHYDE; ACETOIN; PHENYLACETALDEHYDE; VOLATILE ORGANIC COMPOUND;

ANALOGS AND DERIVATIVES; ANALYSIS; ANIMAL; BACK MUSCLE; BOVINE; CHEMICAL PHENOMENA; CHEMISTRY; COMPARATIVE STUDY; CONSUMER ATTITUDE; COOKING; FEMALE; FOOD PREFERENCE; FOOD QUALITY; GLYCATION; GOVERNMENT; HUMAN; MALE; MEAT; MECHANICS; SENSATION; STANDARDS; TASTE; UNITED STATES;

ACETALDEHYDE; ACETOIN; ANIMALS; BACK MUSCLES; CATTLE; CHEMICAL PHENOMENA; CONSUMER BEHAVIOR; COOKING; DIACETYL; FEMALE; FOOD PREFERENCES; FOOD QUALITY; HUMANS; MAILLARD REACTION; MALE; MEAT; MECHANICAL PHENOMENA; SENSATION; TASTE; UNITED STATES; UNITED STATES DEPARTMENT OF AGRICULTURE; VOLATILE ORGANIC COMPOUNDS;

EID: 84946607154     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2015.10.018     Document Type: Article

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