SEARCH

SEARCH BY CITATION

REFERENCES

  • ADHIKARI, K., KEENE, M.P., HEYMANN, H. and LORENZEN, C.L. 2004. Optimizing beef chuck flavor and texture through cookery methods. J. Food Sci. 69, 174180.
  • AMSA 1978. Guidelines of Cookery and Sensory Evaluation of Meat, American Meat Science Association and National Livestock and Meat Board, Chicago, IL.
  • AMSA 1995. Research Guidelines for Cookery, Sensory Evaluation and Instrumental Measurements of Fresh Meat, American Meat Science Association and National Livestock and Meat Board, Chicago, IL.
  • BAUBLITS, R.T., POHLMAN, F.W., BROWN, A.H., JR. YANCEY, E.J. and JOHNSON, Z.B. 2005. Impact of muscle type and sodium chloride concentration on the quality, sensory, and instrumental color characteristics of solution enhanced whole-muscle beef. Meat Sci. 72, 704712.
  • BRUCE, H.L., BEILKEN, S.L. and LEPPARD, P. 2005. Variation in flavor and textural descriptions of cooked steaks from bovine m. longissimus thoracis et lumborum from different production and aging regimes. J. Food Sci. 70, 309316.
  • CALKINS, C.R. and HODGEN, J.M. 2007. A fresh look at meat flavor. Meat Sci. 77, 6380.
  • CAMPBELL, R.E., HUNT, M.C., LEVIS, P. and CHAMBERS, E., IV. 2001. Dry-aging effects on palatability of beef longissimus muscle. J. Food Sci. 66, 196199.
  • CARMACK, C.F., KASTNER, C.L., HUNT, M.C., KROPF, D.H., GARCÍA ZEPEDA, C.M. and SCHWENKE, J.R. 1997. Sensory, chemical, and physical evaluation of reduced-fat ground beef patties with “natural” flavorings. J. Muscle Foods 8, 199212.
  • CIVILLE, G.V., LAPSLEY, K., HUANG, G., YADA, S. and SELTSAM, J. 2010. Development of an almond lexicon to assess the sensory properties of almond varieties. J. Sensory Studies 25, 146162.
  • DOOLEY, L., ADHIKARI, K. and CHAMBERS, E., IV. 2009. A general lexicon for sensory analysis of texture and appearance of lip products. J. Sensory Studies 24, 581600.
  • GROBBEL, J.P., DIKEMAN, M.E., HUNT, M.C. and MILLIKEN, G.A. 2008. Effects of different packaging atmospheres and injection-enhancement on beef tenderness, sensory attributes, desmin degradation, and display color. J. Anim. Sci. 86, 26972710.
  • HAYES, J.E., STEPANYAN, V., ALLEN, P., O'GRADY, M.N. and KERRY, J.P. 2010. Effect of lutein, sesamol, ellagic acid and olive leaf extract on the quality and shelf life stability of packaged raw minced beef patties. Meat Sci. 84, 613662.
  • JOHNSON, P.B. and CIVILLE, G.V. 1986. A standardized lexicon of meat WOF descriptors. J. Sensory Studies 1, 99104.
  • KEANE, P. 1992. The flavor profile. In ASTM Manual Series MNL 13 Manual on Descriptive Analysis Testing for Sensory Evaluation (R.C. Hootman, ed.) pp. 514, Am. Soc. Testing and Materials, West Conshohocken, PA.
  • KOPPEL, K. and CHAMBERS, E., IV. 2010. Development and application of a lexicon to describe the flavor of pomegranate juice. J. Sensory Studies 25, 819837.
  • LORENZEN, C.L., DAVULURI, V.K., ADHIKARI, K. and GRÜN, I.U. 2005. Effect of end-point temperature and degree of doneness on sensory and instrumental flavor profile of beefsteaks. J. Food Sci. 70, 113118.
  • LUCHSINGER, S.E., KROPH, D.H., CHAMBERS, E., IV. GARCIA ZEPEDA, C.M., HUNT, M.C., STRODA, S.L., HOLLINGSWORTH, M., MARSDEN, J.L. and KASTNER, C.L. 1997. Sensory analysis of irradiated ground beef patties and whole muscle beef. J. Sensory Studies 12, 105126.
  • LYNCH, N.M., KASTNER, C.L., CAUL, J.F. and KROPF, D.H. 1986. Flavor profiles of vacuum packaged ground beef: A comparison of cooked flavor changes occurring during product display. J. Food Sci. 51, 258262.
  • MAUGHAN, C., TANSAWAT, R., CORNFORTH, D., WARD, R. and MARTINI, S. 2011. 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. Meat Sci. 90, 116121.
  • MILLER, R.K., ROCKWELL, L.C., LUNT, D.K. and CARSTENS, G.E. 1996. Determination of the flavor attributes of cooked beef from cross-bred Angus steers fed corn- or barley-based diets. Meat Sci. 44, 235243.
  • MORGAN, J.B., SAVELL, J.W., HALE, D.S., MILLER, R.K., GRIFFIN, D.B., CROSS, H.R. and SHACKLEFORD, S.D. 1991. National beef tenderness survey. J. Anim. Sci. 69, 32743282.
  • NEELY, T.R., LORENZEN, C.L., MILLER, R.K., TATUM, J.D., WISE, J.W., TAYLOR, J.F., BUYCK, M.J., REAGAN, J.O. and SAVELL, J.W. 1998. Beef customer satisfaction: Role of cut, USDA quality grade, and city on in-home consumer ratings. J. Anim. Sci. 76, 10271033.
  • ROWE, C.W., POHLMAN, F.W., BROWN, R.T., JR. BAUBLITS, R.T. and JOHNSON, Z.B. 2009. Effects of salt, BHA/BHT, and differing phosphate types on quality and sensory characteristics of beef longissimus muscles. J. Food Sci. 74, 160164.
  • TALAVERA-BIANCHI, M., CHAMBERS, E., IV. and CHAMBERS, D.H. 2010. Lexicon to describe flavor of fresh leafy vegetables. J. Sensory Studies 25, 163183.
  • THOMPSON, K., CHAMBERS, D.H. and CHAMBERS, E., IV. 2009. Sensory characteristics of ice cream produced in the United States and Italy. J. Sensory Studies 24, 396414.
  • VAN DEN OORD, A.H.A. and VAN WASSENAAR, P.D. 1997. Umami peptides: Assessment of their alleged taste properties. Z. Lebensm. Unters. Forsch. A 205, 125130.
  • YANCEY, E.J., DIKEMAN, M.E., HACHMEISTER, K.A., CHAMBERS, E., IV. and MILLIKEN, G.A. 2005. Flavor characterization of top blade, top sirloin, and tenderloin steaks as affected by pH, maturity, and marbling. J. Anim. Sci. 83, 26182623.