beef

Articles:

PubMed:Beef flavor: a review from chemistry to consumer.

PubMed:Identifying consumer preferences for specific beef flavor characteristics in relation to cattle production and postmortem processing parameters.

PubMed:Evaluation of Beef by Electronic Tongue System TS-5000Z: Flavor Assessment, Recognition and Chemical Compositions According to Its Correlation with Flavor.

PubMed:Effects of Electrical Stimulation on Lipid Oxidation and Warmed-over Flavor of Precooked Roast Beef.

PubMed:Effectiveness of oxygen barrier oven bags in low temperature cooking on reduction of warmed-over flavor in beef roasts.

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

PubMed:Flavor-enhancing properties of mushrooms in meat-based dishes in which sodium has been reduced and meat has been partially substituted with mushrooms.

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

PubMed:Identification and quantification of flavor attributes present in chicken, lamb, pork, beef, and turkey.

PubMed:Flavor characteristics of hanwoo beef in comparison with other korean foods.

PubMed:Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatments.

PubMed:Influence of various traditional seasonings on beef flavor: United States, Spanish, and Argentinian practices.

PubMed:Identification of the SNP (Single Nucleotide Polymorphism) for Fatty Acid Composition Associated with Beef Flavor-related FABP4 (Fatty Acid Binding Protein 4) in Korean Cattle.

PubMed:Effects of post-mortem aging time and type of aging on palatability of low marbled beef loins.

PubMed:Development of a beef flavor lexicon and its application to compare the flavor profile and consumer acceptance of rib steaks from grass- or grain-fed cattle.

PubMed:Mathematical modeling of off-flavor development during beef storage.

PubMed:Effect of fat content on sensory characteristics of marbled beef from Japanese Black steers.

PubMed:Sensory characteristics and consumer acceptability of beef stock containing the glutathione-xylose Maillard reaction product and/or monosodium glutamate.

PubMed:Consumer assessment of beef palatability from four beef muscles from USDA Choice and Select graded carcasses.

PubMed:Effects of acerola fruit extract on sensory and shelf-life of salted beef patties from grinds differing in fatty acid composition.

PubMed:Consumer assessment of beef tenderloin steaks from various USDA quality grades at 3 degrees of doneness.

PubMed:Consumer sensory evaluation, fatty acid composition, and shelf-life of ground beef with subcutaneous fat trimmings from different carcass locations.

PubMed:Effects of enrichment with polyunsaturated fatty acids (omega-3 and conjugated linoleic acid) on consumer liking of beef aged for 7 or 21 d evaluated at different locations.

PubMed:Ground beef patties prepared from brisket, flank and plate have unique fatty acid and sensory characteristics.

PubMed:Analysis of the factors creating consumer attributes of roasted beef steaks.

PubMed:The heritabilities, phenotypic correlations, and genetic correlations of lean color and palatability measures from longissimus muscle in beef cattle.

PubMed:Retail yields and palatability evaluations of individual muscles from wet-aged and dry-aged beef ribeyes and top sirloin butts that were merchandised innovatively.

PubMed:Compositional Factors that Influence Lipid Peroxidation in Beef Juice and Standard Sausages.

PubMed:Sheepmeat flavor and the effect of different feeding systems: a review.

PubMed:C/EBPα gene as a genetic marker for beef quality improvement.

PubMed:Consumer assessment of beef strip loin steaks of varying fat levels.

PubMed:The effect of chilled conditioning at 4°C on selected water and lipid-soluble flavor precursors in Bison bison longissimus dorsi muscle and their impact on sensory characteristics.

PubMed:Effectiveness of USDA instrument-based marbling measurements for categorizing beef carcasses according to differences in longissimus muscle sensory attributes.

PubMed:A comparison of Japanese and Australian consumers' sensory perceptions of beef.

PubMed:Effects of USDA carcass maturity on sensory attributes of beef produced by grain-finished steers and heifers classified as less than 30 months old using dentition.

PubMed:Effect of curing time on the physicochemical and sensory properties of beef jerky replaced salt with soy sauce, red pepper paste and soybean paste.

PubMed:Changes in taste compounds, breaking properties, and sensory attributes during dry aging of beef from Japanese black cattle.

PubMed:A marker-derived gene network reveals the regulatory role of PPARGC1A, HNF4G, and FOXP3 in intramuscular fat deposition of beef cattle.

PubMed:Effect of low-dose electron beam irradiation on quality of ground beef patties and raw, intact carcass muscle pieces.

PubMed:Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products.

PubMed:Fatty acid profiles, meat quality, and sensory attributes of organic versus conventional dairy beef steers.

PubMed:Estimation of relationships between mineral concentration and fatty acid composition of longissimus muscle and beef palatability traits.

PubMed:Consumer evaluation of palatability characteristics of a beef value-added cut compared to common retail cuts.

PubMed:Eating quality of beef from free-range and confined Podolian young bulls.

PubMed:UTS2R gene polymorphisms are associated with fatty acid composition in Japanese beef cattle.

PubMed:Sensory characteristics and consumer acceptability of beef stock containing glutathione Maillard reaction products prepared at various conditions.

PubMed:Characterization of the key aroma compounds in beef extract using aroma extract dilution analysis.

PubMed:Comparative effects of supplementing beef steers with zilpaterol hydrochloride, ractopamine hydrochloride, or no beta agonist on strip loin composition, raw and cooked color properties, shear force, and consumer assessment of steaks aged for fourteen or twenty-one days postmortem.

PubMed:Mutations in calpastatin and μ-calpain are associated with meat tenderness, flavor and juiciness in Hanwoo (Korean cattle): molecular modeling of the effects of substitutions in the calpastatin/μ-calpain complex.

PubMed:Effect of muscle type and vacuum chiller aging period on the chemical compositions, meat quality, sensory attributes and volatile compounds of Korean native cattle beef.

PubMed:Analysis of preference for domestic grass-fed beef in Japanese youths.

PubMed:Impacts of glutathione Maillard reaction products on sensory characteristics and consumer acceptability of beef soup.

PubMed:The impact of postharvest interventions on the color stability and, subsequently, the palatability of beef from cattle fed wet distillers grain.

PubMed:Effects of forage level in feedlot finishing diets on carcass characteristics and palatability of Jersey beef.

PubMed:Sensory attributes and texture profile of beef burgers with gari.

PubMed:Effects of buffered vinegar and sodium dodecyl sulfate plus levulinic acid on Salmonella Typhimurium survival, shelf-life, and sensory characteristics of ground beef patties.

PubMed:Contribution of lean, fat, muscle color and degree of doneness to pork and beef species flavor.

PubMed:Use of dried distillers grains throughout a beef production system: effects on stocker and finishing performance, carcass characteristics, and fatty acid composition of beef.

PubMed:Effects of USDA beef quality grade and cooking on fatty acid composition of neutral and polar lipid fractions.

PubMed:Effects of ractopamine hydrochloride and zilpaterol hydrochloride supplementation on longissimus muscle shear force and sensory attributes of beef steers.

PubMed:Effect of addition of commercial rosemary extracts on potent odorants in cooked beef.

PubMed:Sensory characteristics and cross-cultural consumer acceptability of Bulgogi (Korean traditional barbecued beef).

PubMed:Genetic and management factors affecting beef quality in grazing Hereford steers.

PubMed:Omega-3 fatty acids affected human perception of ground beef negatively.

PubMed:Fast determination of beef quality parameters with time-domain nuclear magnetic resonance spectroscopy and chemometrics.

PubMed:Addition of garlic or onion before irradiation on lipid oxidation, volatiles and sensory characteristics of cooked ground beef.

PubMed:Marination with natural curing ingredients, storage time, and serving temperature effects on the sensory characteristics of forage-finished or commercially-sourced beef roasts.

PubMed:Noni puree (Morinda citrifolia) mixed in beef patties enhanced color stability.

PubMed:Effects of dry, vacuum, and special bag aging; USDA quality grade; and end-point temperature on yields and eating quality of beef Longissimus lumborum steaks.

PubMed:The effect of flaxseed supplementation on growth, carcass characteristics, fatty acid profile, retail shelf life, and sensory characteristics of beef from steers finished on grasslands of the northern Great Plains.

PubMed:Effects of feeding flaxseed or sunflower-seed in high-forage diets on beef production, quality and fatty acid composition.

PubMed:Opportunities for predicting and manipulating beef quality.

PubMed:Functional genomic analysis of variation on beef tenderness induced by acute stress in angus cattle.

PubMed:Sensory characteristics and consumer acceptability of beef soup with added glutathione and/or MSG.

PubMed:Production and processing studies on calpain-system gene markers for beef tenderness: consumer assessments of eating quality.

PubMed:How to improve the promotion of Korean beef barbecue, bulgogi, for international customers. An application of quality function deployment.

PubMed:Reducing the fat content in ground beef without sacrificing quality: a review.

PubMed:Japanese consumer categorisation of beef into quality grades, based on Meat Standards Australia methodology.

PubMed:Characterization of estrogen-trenbolone acetate implants on tenderness and consumer acceptability of beef under the effect of 2 aging times.

PubMed:Gas chromatographic-olfactometric aroma profile and quantitative analysis of volatile carbonyls of grilled beef from different finishing feed systems.

PubMed:The influence of cooking rate and holding time on beef chuck and round flavor.

PubMed:The effects of castration, preslaughter stress and zeranol implants on beef: Part 2-Cooking properties and flavor of loin steaks from bovine males.

PubMed:Unsaturated fatty acids and sodium affect the liver-like off-flavor in cooked beef.

PubMed:Effects of alpha-tocopherol on lactones in beef headspace during storage.

PubMed:Identification and utilization of genes associated with beef qualities.

PubMed:Flavor relationships among muscles from the beef chuck and round.

PubMed:Demographics and beef preferences affect consumer motivation for purchasing fresh beef steaks and roasts.

PubMed:Determination of the flavor attributes of cooked beef from cross-bred Angus steers fed corn- or barley-based diets.

PubMed:Oxidative stability of cooked, frozen, reheated beef patties: effect of antioxidants.

PubMed:Effects of total iron, myoglobin, hemoglobin, and lipid oxidation of uncooked muscles on livery flavor development and volatiles of cooked beef steaks.

PubMed:Relationship of polymorphisms within metabolic genes and carcass traits in crossbred beef cattle.

PubMed:Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system.

PubMed:Retail display evaluation of steaks from select beef strip loins injected with a brine containing 1% ammonium hydroxide. Part 2: Cook yield, tenderness, and sensory attributes.

PubMed:Effect of grazing and dietary protein on eating quality of Podolian beef.

PubMed:Effect of days on concentrate feed on sensory off-flavor score, off-flavor descriptor and fatty acid profiles for selected muscles from cull beef cows.

PubMed:Meat flavor: contribution of proteins and peptides to the flavor of beef.

PubMed:A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef.

PubMed:Moisture enhancement and blade tenderization effects on the shear force and palatability of strip loin steaks from beef cattle fed zilpaterol hydrochloride.

PubMed:Comparison of flavor changes in cooked-refrigerated beef, pork and chicken meat patties.

PubMed:Process optimization and consumer acceptability of salted ground beef patties cooked and held hot in flavored marinade.

PubMed:Sensory evaluation of beef-flavor-intensity, tenderness, and juiciness among major muscles.

PubMed:Evaluation of performance, carcass characteristics, and sensory attributes of beef from finishing steers fed field peas.

PubMed:Cross-Cultural Consumer Acceptability and Purchase Intent of Forage-Finished Rib-Eye Steaks.

PubMed:Protective action of Lactobacillus curvatus CRL705 on vacuum-packaged raw beef. Effect on sensory and structural characteristics.

PubMed:Effect of enhancement and ageing on flavor and volatile compounds in various beef muscles.

PubMed:Identification of exonic nucleotide variants of the thyroid hormone responsive protein gene associated with carcass traits and Fatty Acid composition in korean cattle.

PubMed:Improving the flavor of calcium chloride and lactic acid injected mature beef top round steaks.

PubMed:Flavor characterization of top-blade, top-sirloin, and tenderloin steaks as affected by pH, maturity, and marbling.

PubMed:A comparison of consumer sensory acceptance, purchase intention, and willingness to pay for high quality United States and Spanish beef under different information scenarios.

PubMed:Effects of anka rice, nitrite, and phosphate on warmed-over flavor and palatability characteristics in roast beef.

PubMed:Flavor quality of antioxidant-treated, cooked, ground beef patties.

PubMed:Beef customer satisfaction: factors affecting consumer evaluations of clod steaks.

PubMed:Effects of graded levels of potato by-products in barley- and corn-based beef feedlot diets: II. Palatability.

PubMed:A comparison of needle-free and needle-injection methods and solutions for enhancement of beef longissimus lumborum muscles.

PubMed:Beef customer satisfaction: USDA quality grade and marination effects on consumer evaluations of top round steaks.

PubMed:Effects of vascular infusion with a solution of saccharides, sodium chloride, and phosphates with or without vitamin C on carcass traits, Warner-Bratzler shear force, flavor-profile, and descriptive-attribute characteristics of steaks and ground beef from Charolais cattle.

PubMed:Characterization of the key aroma compounds in beef and pork vegetable gravies á la chef by application of the aroma extract dilution analysis.

PubMed:Flavor and texture characteristics of low fat ground beef patties formulated with whey protein concentrate.

PubMed:Effects of feeds on flavor of red meat: a review.

PubMed:Effect of feeding zilpaterol hydrochloride to beef and calf-fed Holstein cattle on consumer palatability ratings.

PubMed:Whole-genome prediction of fatty acid composition in meat of Japanese Black cattle.

PubMed:Effects of oregano oil brine enhancement on quality attributes of beef longissimus dorsi and semimembranosus muscles from various age animals.

PubMed:Effect of tenderizers combined with organic acids on Escherichia coli O157:H7 thermal resistance in non-intact beef.

PubMed:Establishing tenderness thresholds of Venezuelan beef steaks using consumer and trained sensory panels.

PubMed:Effects of forage species or concentrate finishing on animal performance, carcass and meat quality.

PubMed:Genetic parameters for concentrations of minerals in longissimus muscle and their associations with palatability traits in Angus cattle.

PubMed:Effects of genetic and environmental factors on muscle glycogen content in Japanese Black cattle.

PubMed:Beef customer satisfaction: factors affecting consumer evaluations of calcium chloride-injected top sirloin steaks when given instructions for preparation.

PubMed:Genetic parameters for carnitine, creatine, creatinine, carnosine, and anserine concentration in longissimus muscle and their association with palatability traits in Angus cattle.

PubMed:Application of exogenous enzymes to beef muscle of high and low-connective tissue.

PubMed:The effect of feeding native warm-season grasses during the stocker phase on meat composition, quality characteristics, and sensory properties of loin steaks from forage-finished cattle.

PubMed:Effect of rooibos extract (Aspalathus linearis) on lipid oxidation over time and the sensory analysis of blesbok (Damaliscus pygargus phillipsi) and springbok (Antidorcas marsupialis) droëwors.

PubMed:Exploring the sources of bacterial spoilers in beefsteaks by culture-independent high-throughput sequencing.

PubMed:Effect of peripheral anosmia in dogs trained as flavor validators.

PubMed:Genome-wide Association Study for Warner-Bratzler Shear Force and Sensory Traits in Hanwoo (Korean Cattle).

PubMed:Effects of postexsanguination vascular infusion of cattle with a solution of saccharides, sodium chloride, and phosphates or with calcium chloride on quality and sensory traits of steaks and ground beef.

PubMed:Benchmarking carcass characteristics and muscles from commercially identified beef and dairy cull cow carcasses for Warner-Bratzler shear force and sensory attributes.

PubMed:Consumer impressions of Tender Select beef.

PubMed:Trained sensory panel and consumer evaluation of the effects of gamma irradiation on palatability of vacuum-packaged frozen ground beef patties.

PubMed:Retail consumer acceptance of beef tenderized with calcium chloride.

PubMed:The synergistic effect of ribose, carnosine, and ascorbic acid on the sensory and physico-chemical characteristics of minced bison meat.

PubMed:Consumer acceptance and steak cutting yields of beef top sirloin and knuckle subprimals.

PubMed:Beef customer satisfaction: trained sensory panel ratings and Warner-Bratzler shear force values.

PubMed:Physicochemical and sensory characteristics of fermented sheepmeat sausage.

PubMed:The two mutations, Q204X and nt821, of the myostatin gene affect carcass and meat quality in young heterozygous bulls of French beef breeds.

PubMed:Optimal preferred MSG concentration in potatoes, spinach and beef and their effect on intake in institutionalized elderly people.

PubMed:Effects of supplemental fat on growth performance and quality of beef from steers fed corn finishing diets.

PubMed:A fresh look at meat flavor.

PubMed:Beef quadriceps hot boning and modified-atmosphere packaging influence properties of injection-enhanced beef round muscles.

PubMed:Consumer thresholds for establishing the value of beef tenderness.

PubMed:Effects of supplemental rumen-protected conjugated linoleic acid or corn oil on lipid content and palatability in beef cattle.

PubMed:Flavor characteristics of glutathione in raw and cooked foodstuffs.

PubMed:Effects of forage vs grain feeding on carcass characteristics, fatty acid composition, and beef quality in Limousin-cross steers when time on feed is controlled.

PubMed:Quality factors in beef, pork, and lamb cooked by microwaves.

PubMed:Effects of low-dose, low-penetration electron beam irradiation of chilled beef carcass surface cuts on Escherichia coli O157:H7 and meat quality.

PubMed:Effects of supplemental fat on growth performance and quality of beef from steers fed barley-potato product finishing diets: I. Feedlot performance, carcass traits, appearance, water binding, retail storage, and palatability attributes.

PubMed:Chemical and sensory properties of beef of known source and finished on wet distillers grains diets containing varying types and levels of roughage.

PubMed:Evaluating consumer acceptability of various muscles from the beef chuck and rib.

PubMed:Beef customer satisfaction: role of cut, USDA quality grade, and city on in-home consumer ratings.

PubMed:Effect of antioxidants on the sensory characteristics and storage stability of aseptically processed low-fat beef gels.

PubMed:Restaurant consumer acceptance of beef loin strip steaks tenderized with calcium chloride.

PubMed:Effects of enhancing beef longissimus with phosphate plus salt, or calcium lactate plus non-phosphate water binders plus rosemary extract.

PubMed:Effects of calcium salts on beef longissimus quality.

PubMed:Effects of ractopamine hydrochloride and zilpaterol hydrochloride supplementation on longissimus muscle shear force and sensory attributes of calf-fed Holstein steers.

PubMed:Consumer sensory acceptance and value of domestic, Canadian, and Australian grass-fed beef steaks.

PubMed:Association of an ACSL1 gene variant with polyunsaturated fatty acids in bovine skeletal muscle.

PubMed:Flavor preference conditioning as a function of fat source.

PubMed:Meat flavor volatiles: a review of the composition, techniques of analysis, and sensory evaluation.

PubMed:Evaluating consumer acceptability and willingness to pay for various beef chuck muscles.

PubMed:Relationships among glycolytic potential, dark cutting (dark, firm, and dry) beef, and cooked beef palatability.

PubMed:Effects of growth implants on consumer perceptions of meat tenderness in beef steers.

PubMed:Injection of beef strip loins with solutions containing sodium tripolyphosphate, sodium lactate, and sodium chloride to enhance palatability.

PubMed:Comparisons of patties using mixtures of ground meat from beef, pork and chevaline.

PubMed:Effect of beef tenderness on consumer satisfaction with steaks consumed in the home and restaurant.

PubMed:Growing rate of gain on subsequent feedlot performance, meat, and carcass quality of beef steers.

PubMed:Frozen storage stability of antioxidant-treated raw restructured beef steaks made from mature cows.

PubMed:Relationships of consumer sensory ratings, marbling score, and shear force value to consumer acceptance of beef strip loin steaks.

PubMed:Composition, storage stability and sensory properties of expanded extrudates from blends of corn starch and goat meat, lamb, mutton, spent fowl meat, or beef.

PubMed:Quality changes in beef complexus, serratus ventralis, vastus lateralis, vastus medialis, and longissimus dorsi muscles enhanced prior to aging.

PubMed:A comparison of consumer sensory acceptance and value of domestic beef steaks and steaks from a branded, Argentine beef program.

PubMed:Nutrient composition and sensory attributes of cooked ground beef: effects of fat content, cooking method, and water rinsing.

PubMed:Tenderness classification of beef: IV. Effect of USDA quality grade on the palatability of "tender" beef longissimus when cooked well done.

PubMed:Sensory characteristics of meat cooked for prolonged times at low temperature.

PubMed:Application of cranberry concentrate (Vaccinium macrocarpon) to control Escherichia coli O157:H7 in ground beef and its antimicrobial mechanism related to the downregulated slp, hdeA and cfa.

PubMed:Genome-wide association study for intramuscular fat deposition and composition in Nellore cattle.

PubMed:Effects of quality grade on the chemical, physical and sensory characteristics of Hanwoo (Korean native cattle) beef.

PubMed:Possibilities for predicting taste and tenderness of broiled beef steaks using an optical-electromechanical probe.

PubMed:Physical and sensory characterization and consumer preference of corn and barley-fed beef.

PubMed:Utilization of beef from different cattle phenotypes to produce a guaranteed tender beef product.

PubMed:Consumer attitudes towards beef and acceptability of enhanced beef.

PubMed:Properties of restructured beef steaks from forage- and grain-fed cattle as affected by antioxidant and flavoring agents.

PubMed:Improvement of beef tenderness and quality traits with calcium chloride injection in beef loins 48 hours postmortem.

PubMed:Effects of ractopamine supplementation and postmortem aging on longissimus muscle palatability of beef steers differing in biological type.

PubMed:Effects of feeding zilpaterol hydrochloride with and without monensin and tylosin on carcass cutability and meat palatability of beef steers.

PubMed:Dietary zilpaterol hydrochloride. II. Carcass composition and meat palatability of beef cattle.

PubMed:The effects of differences in inherent muscle quality and frozen storage on the flavor and texture profiles of pork loin roasts.

PubMed:Effects of aging on beef chuck and loin muscles enhanced with ammonium hydroxide and salt.

PubMed:Consumer sensory acceptance and value for beef steaks of similar tenderness, but differing in marbling level.

PubMed:Effects of vascular infusion with a solution of saccharides; sodium chloride; phosphates; and vitamins C, E, or both on carcass traits, Warner-Bratzler shear force, and palatability traits of steaks and ground beef.

PubMed:Fatty acid composition and quality characteristics of low-fat cooked sausages made with beef and chicken meat, tomato juice and sunflower oil.

PubMed:The efficacy of adding a minimum adjusted fat thickness requirement to the USDA beef quality grading standards for select grade beef.

PubMed:Cooking frozen and thawed roasts: beef, pork, and lamb cuts.

PubMed:Consumer sensory acceptance and value of wet-aged and dry-aged beef steaks.

PubMed:Fatty acid and sensory characteristics of beef from three biological types of cattle grazing cool-season forages supplemented with soyhulls.

PubMed:Assessment of palatability attributes of the major beef muscles.

PubMed:Genetic parameters for sex-specific traits in beef cattle.

PubMed:Postmortem injection of calcium chloride effects on beef quality traits.

PubMed:Effects of different packaging atmospheres and injection-enhancement on beef tenderness, sensory attributes, desmin degradation, and display color.

PubMed:New indicators of beef sensory quality revealed by expression of specific genes.

PubMed:Cooking and palatability traits of beef longissimus steaks cooked with a belt grill or an open hearth electric broiler.

PubMed:Effects of postmortem injection time, injection level, and concentration of calcium chloride on beef quality traits.

PubMed:A new flavor-coated sachet bait for delivering oral rabies vaccine to raccoons and coyotes.

PubMed:Antioxidant properties of plum concentrates and powder in precooked roast beef to reduce lipid oxidation.

PubMed:Effects of calpastatin and micro-calpain markers in beef cattle on tenderness traits.

PubMed:Effects of time on feed and post-mortem aging on palatability and lipid composition of crossbred Wagyu beef.

PubMed:Evaluation of calcium chloride and lactic acid injection on chemical, microbiological and descriptive attributes of mature cow beef.

PubMed:Pharmacokinetics of spinosad and milbemycin oxime administered in combination and separately per os to dogs.

PubMed:Supplemental vitamin D3 concentration and biological type of steers. II. Tenderness, quality, and residues of beef.

PubMed:Use of chuck muscles and their acceptability in restructured beef/surimi steaks.

PubMed:Solid-phase microextraction for the determination of volatile compounds in the spoilage of raw ground beef.

PubMed:Effect of dietary vitamin E supplementation on textural and aroma attributes of enhanced beef clod roasts in a cook/hot-hold situation.

PubMed:Dietary vitamin E supplementation effects on the color and sensory characteristics of enhanced beef steaks.

PubMed:Performance and meat quality of beef steers fed corn-based or bread by-product-based diets.

PubMed:Effect of marbling degree on beef palatability in Bos taurus and Bos indicus cattle.

PubMed:Beef customer satisfaction: cooking method and degree of doneness effects on the top loin steak.

PubMed:Chilled food systems. Effects of chilled holding on quality of beef loaves.

PubMed:Effect of muscle location, fiber direction, and slice thickness on the processing characteristics and tenderness of beef stir-fry strips from the round and chuck.

PubMed:Injection of conjugated linoleic acid into beef strip loins.

PubMed:Interrelationships of breed type, USDA quality grade, cooking method, and degree of doneness on consumer evaluations of beef in Dallas and San Antonio, Texas, USA.

PubMed:Antioxidant status affects color stability and tenderness of calcium chloride-injected beef.

PubMed:Relationship of beef longissimus tenderness classes to tenderness of gluteus medius, semimembranosus, and biceps femoris.

PubMed:Hot processing and grind size affect properties of cooked beef patties.

PubMed:Identification of novel single nucleotide polymorphisms (SNPs) of the lipoprotein lipase (LPL) gene associated with fatty acid composition in Korean cattle.

PubMed:Adding local flavor to world class imaging.

PubMed:Effects of cooking beef muscles from frozen or thawed states on cooking traits and palatability.

PubMed:Beef customer satisfaction: cooking method and degree of doneness effects on the top sirloin steak.

PubMed:Beef customer satisfaction: cooking method and degree of doneness effects on the top round steak.

PubMed:Enhancing palatability traits in beef chuck muscles.

PubMed:Influence of steam-peeled potato-processing waste inclusion level in beef finishing diets: effects on digestion, feedlot performance, and meat quality.

PubMed:Staged injection marination with calcium lactate, phosphate and salt may improve beef water-binding ability and palatability traits.

PubMed:Interrelationships between descriptive texture profile sensory panel and descriptive attribute sensory panel evaluations of beef Longissimus and Semitendinosus muscles.

PubMed:Post-mortem processing of export beef in Costa Rica.

PubMed:Storage and microwave reheating effects on lipid oxidation of roast beef.

PubMed:Influence of quality classification, aging period, blade tenderization, and endpoint cooking temperature on cooking characteristics and tenderness of beef gluteus medius steaks.

PubMed:Formation of 2-alkyl-(2H)-thiapyrans and 2-alkylthiophenes in cooked beef and lamb.

PubMed:Consumer evaluation of beef of known categories of tenderness.

PubMed:Influence of steroid implants and concentrate feeding on carcass and longissimus muscle sensory and collagen characteristics of cull beef cows.

PubMed:Can sodium contents of foods be reduced by adding flavors? Studies with beef broth.

PubMed:Chronological age and breed-type effects on carcass characteristics and palatability of bull beef.

PubMed:Roasting and braising beef roasts in microwave ovens.

PubMed:Effects of postmortem calcium chloride injection on meat palatability traits of strip loin steaks from cattle supplemented with or without zilpaterol hydrochloride.

PubMed:Texture and acceptability of goat meat frankfurters processed with 3 different sources of fat.

PubMed:Consumer sensory evaluations of aging effects on beef quality.

PubMed:Phenotypic ranges and relationships among carcass and meat palatability traits for fourteen cattle breeds, and heritabilities and expected progeny differences for Warner-Bratzler shear force in three beef cattle breeds.

PubMed:Genetic relationships between sex-specific traits in beef cattle: mature weight, weight adjusted for body condition score, height and body condition score of cows, and carcass traits of their steer relatives.

PubMed:Incidence and sensory evaluation of injection-site lesions in beef top sirloin butts.

PubMed:Genetic and phenotypic (co)variances for growth and carcass traits of purebred and composite populations of beef cattle.

PubMed:Characterization of cutability and palatability attributes among different slaughter groups of beef cattle.

PubMed:Influence of delayed bleeding on sensory characteristics of beef.

PubMed:Pilot study on which foods should be avoided by patients with psoriasis.

PubMed:Sanitation of selected ready-to-eat intermediate-moisture foods of animal origin by E-beam irradiation.

PubMed:Relationship between adipose maturity and fatty acid composition in various adipose tissues of Japanese Black, Holstein and Crossbred (F1) steers.

PubMed:Comparison of tenderness, palatability, and retail caselife of enhanced cow subprimals with nonenhanced cow and United States Department of Agriculture Select subprimals.

PubMed:The sensory interactions of organic acids and various flavors in ramen soup systems.

PubMed:Effect of DNA polymorphisms related to fatty acid composition in adipose tissue of Holstein cattle.

PubMed:Implant strategies during feeding: impact on carcass grades and consumer acceptability.

PubMed:Consumer acceptance of calcium chloride-marinated top loin steaks.

PubMed:High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization.

PubMed:Finishing steers on winter annual ryegrass (Lolium multiflorum Lam.) with varied levels of corn supplementation I: effects on animal performance, carcass traits, and forage quality.

PubMed:Effect of SCD and SREBP genotypes on fatty acid composition in adipose tissue of Japanese Black cattle herds.

PubMed:Cellular signaling pathways regulating the initial stage of adipogenesis and marbling of skeletal muscle.

PubMed:The effects of zilpaterol hydrochloride on carcass cutability and tenderness of calf-fed Holstein steers.

PubMed:Properties of duck meat sausages supplemented with cereal flours.

PubMed:Effects of winter stocker growth rate and finishing system on: II. Ninth-tenth-eleventh-rib composition, muscle color, and palatability.

PubMed:Consumer acceptability of ground venison.

PubMed:Effect of several sugars on consumer perception of cured sheepmeat.

PubMed:Estimated genetic parameters for palatability traits of steaks from Brahman cattle.

PubMed:Effects of grain processing and dietary lipid source on performance, carcass characteristics, plasma fatty acids, and sensory properties of steaks from finishing cattle.

PubMed:An evaluation of current and alternative systems for quality grading carcasses of mature slaughter cows.

PubMed:Effect of preslaughter feeding and ractopamine hydrochloride supplementation on growth performance, carcass characteristics, and end product quality in market dairy cows.

PubMed:Effect of urea on volatile generation from Maillard reaction of cysteine and ribose.

PubMed:Carcass, sensory, fat color, and consumer acceptance characteristics of Angus-cross steers finished on ryegrass (Lolium multiflorum) forage or on a high-concentrate diet.

PubMed:Meat quality responses to feeding distiller's grains to finishing Holstein steers.

PubMed:The effects of Piedmontese inheritance and myostatin genotype on the palatability of longissimus thoracis, gluteus medius, semimembranosus, and biceps femoris.

PubMed:Influence of two dietary fats on the composition of emu oil and meat.

PubMed:Breed effects on growth performance, carcass characteristics, fatty acid composition, and palatability attributes in finishing steers.

PubMed:Low-fat meat products-technological problems with processing.

PubMed:Chemistry in the kitchen. Making ground meat more healthful.

PubMed:Effect of a gelatin coating on the shelf life of fresh meat.

PubMed:Factors influencing consumer demand for U.S. pork exported to the Republic of Korea (South Korea).

PubMed:Gene expression patterns during intramuscular fat development in cattle.

PubMed:Association between fatty acid compositions and genotypes of FABP4 and LXR-alpha in Japanese black cattle.

PubMed:Carcass traits and M. longissimus lumborum palatability attributes of calf- and yearling-finished steers.

PubMed:Lipid oxidation on foods.

PubMed:Plate versus bulk trolley food service in a hospital: comparison of patients' satisfaction.

PubMed:Residual feed intake of purebred Angus steers: effects on meat quality and palatability.

PubMed:Silage or limit-fed grain growing diets for steers: I. Growth and carcass quality.

PubMed:Characterization of biological types of cattle (Cycle VII): Carcass, yield, and longissimus palatability traits.

PubMed:SPME-MS-MVA as a rapid technique for assessing oxidation off-flavors in foods.

PubMed:[Experiences during training of a group for tasting bovine meat at an industrial refrigerated abattoir in Venezuela].

PubMed:Preference of Old World monkeys for amino acids and other gustatory stimuli: the influence of monosodium glutamate.

PubMed:[Study of the categorization process among patients with eating disorders: a new cognitive approach to psychopathology].

PubMed:Characterization of biological types of cattle (Cycle VI): carcass, yield, and longissimus palatability traits.

PubMed:Eating patterns and obesity in children. The Bogalusa Heart Study.

PubMed:Taste preferences and their relation to obesity in dogs and cats.

PubMed:Fortification of hamburger with calcium, vitamin A, and ascorbic acid.

PubMed:Effects of adding poultry fat in the finishing diet of steers on performance, carcass characteristics, sensory traits, and fatty acid profiles.

PubMed:Carcass, sensory, and adipose tissue traits of Brangus steers fed casein-formaldehyde-protected starch and/or canola lipid.

PubMed:Utilization of grass silage by cattle: effect of supplementation with different sources and amounts of protein.

PubMed:Volatiles from interactions of Maillard reactions and lipids.

PubMed:Taste-active components in some foods: a review of Japanese research.

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