articleTop 1% cited
A fresh look at meat flavor
Meat Science · 2007 · Vol. 77(1) · pp. 63–80
Chris R. Calkins✉(University of Nebraska–Lincoln)J. M. Hodgen(University of Nebraska–Lincoln)
Meat and Animal Product QualityAdvanced Chemical Sensor TechnologiesBiochemical Analysis and Sensing TechniquesFlavorFood scienceAromaMyoglobinLipid oxidationChemistryPolyunsaturated fatty acidRaw meatBiologyBiochemistry
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618
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References
Fatty acid composition, including conjugated linoleic acid, of intramuscular fat from steers offered grazed grass, grass silage, or concentrate-based diets.
Journal of Animal Science · 2000 · 701 citations
Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality
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Fatty acid content and composition of UK beef and lamb muscle in relation to production system and implications for human nutrition
Meat Science · 1998 · 573 citations
Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality
British Journal Of Nutrition · 1997 · 632 citations
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