Sensory and flavor chemistry characteristics of Australian beef: Influence of intramuscular fat, feed, and breed

Journal of Agricultural and Food Chemistry

Volumn 64, Issue 21, 2016, Pages 4299-4311

  Frank, Damian ^a   Ball, Alex ^b   Hughes, Joanne ^a   Krishnamurthy, Raju ^a   Piyasiri, Udayasika ^a   Stark, Janet ^a   Watkins, Peter ^a   Warner, Robyn ^c  

^a CSIRO   (Australia)

^b Currently: Meat and Livestock Australia   (Australia)

^c UNIVERSITY OF MELBOURNE   (Australia)

Author keywords

Angus; beef; flavor; marbling; olfactometry; pasture; Wagyu; Warner Bratzler

Indexed keywords

FATTY ACIDS; FLAVOR COMPOUNDS; FLAVORS; FRAGRANCES; MEATS; UNSATURATED FATTY ACIDS;

ANGUS; MARBLING; OLFACTOMETRY; PASTURE; WAGYU; WARNER-BRATZLER;

BEEF;

FAT; FLAVORING AGENT;

ADULT; ANALYSIS; ANIMAL; ANIMAL FOOD; ANIMAL HUSBANDRY; BOVINE; BREEDING; COOKING; FEMALE; GENETICS; GROWTH, DEVELOPMENT AND AGING; HUMAN; MALE; MEAT; METABOLISM; MIDDLE AGED; SKELETAL MUSCLE; TASTE; UNITED STATES;

ADULT; ANIMAL FEED; ANIMAL HUSBANDRY; ANIMALS; BREEDING; CATTLE; COOKING; FATS; FEMALE; FLAVORING AGENTS; HUMANS; MALE; MEAT; MIDDLE AGED; MUSCLE, SKELETAL; TASTE; UNITED STATES;

EID: 84973352768     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.6b00160     Document Type: Article

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