研究论文
Effects of USDA quality grade and cooking on water-soluble precursors of beef flavor
T.T.N. Dinh, Jerrad F. Legako, M.F. Miller, J.V. Brooks
Mississippi State University Texas Tech University
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学术脉络
学科主题
生物医学Meat and Animal Product Quality
Biochemical Analysis and Sensing Techniques · Aquaculture Nutrition and Growth
参考文献 51
Beef customer satisfaction: role of cut, USDA quality grade, and city on in-home consumer ratings.
被引 171T R Neely, C. L. Lorenzen, R. K. Miller · Journal of Animal Science · 1998
Effects of marbling and shear force on consumers' willingness to pay for beef strip loin steaks
被引 147W. J. Platter, J. D. Tatum, K. E. Belk · Journal of Animal Science · 2005
Quality Attributes of Muscle Foods
被引 204Youling L. Xiong, HO Chi‐Tang, Fereidoon Shahidi · 1999
此处列出前 3 条
引用本文 40
Fatty Acid Composition of Meat Animals as Flavor Precursors
被引 174Thu T. Dinh, K. Virellia To, M. Wes Schilling · Meat and Muscle Biology · 2021
Review: On-farm and processing factors affecting bovine carcass and meat quality
被引 95Antoine Clinquart, Marie‐Pierre Ellies‐Oury, Jean-François J.-F. Hocquette · animal · 2022
Metabolomics approach reveals high energy diet improves the quality and enhances the flavor of black Tibetan sheep meat by altering the composition of rumen microbiota
被引 84Xue Zhang, Lijuan Han, Shengzhen Hou · Frontiers in Nutrition · 2022
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