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Number Cited by Other Article(s)
1
Kerth CR, Wall KR, Hicks ZM, Miller RK. Using untargeted metabolomics and volatile aroma compounds to predict expert sensory descriptors and consumer liking of beef loin steaks varying in quality grade, aging time, and degree of doneness. Meat Sci 2023;204:109255. [PMID: 37343480 DOI: 10.1016/j.meatsci.2023.109255] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 05/19/2023] [Accepted: 06/13/2023] [Indexed: 06/23/2023]
2
Holman BW, Bekhit AEDA, Mao Y, Zhang Y, Hopkins DL. The effect of wet ageing duration (up to 14 weeks) on the quality and shelf-life of grass and grain-fed beef. Meat Sci 2022;193:108928. [DOI: 10.1016/j.meatsci.2022.108928] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 07/24/2022] [Accepted: 07/25/2022] [Indexed: 11/28/2022]
3
Hernandez MS, Woerner DR, Brooks JC, Wheeler TL, Legako JF. Influence of aging temperature and duration on spoilage organism growth, proteolytic activity, and related chemical changes in vacuum-packaged beef longissimus. MEAT AND MUSCLE BIOLOGY 2022. [DOI: 10.22175/mmb.13724] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]  Open
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