beef flavor

beef flavor beef flavor #0404 organic YE beef flavor #3400 beef flavor WONF #0454 beef type flavor beef type flavor #0850 springarom BF 7004 / 30 - PW vegamine 128-D vegamine 184-D vegamine 186-D vegamine 200-D vegamine 28-D vegamine 8-D Info: Pinn-Oak Ridge Lamb Farm PubMed: Eating quality of beef from free-range and confined Podolian young bulls. J-Stage: Quantification of Pork, Chicken and Beef by Using a Novel Reference Molecule PubMed: Effect of low-dose electron beam irradiation on quality of ground beef patties and raw, intact carcass muscle pieces. PubMed: The heritabilities, phenotypic correlations, and genetic correlations of lean color and palatability measures from longissimus muscle in beef cattle. PubMed: Effect of addition of commercial rosemary extracts on potent odorants in cooked beef. PubMed: Effects of forage species or concentrate finishing on animal performance, carcass and meat quality. PubMed: Influence of various traditional seasonings on beef flavor: United States, Spanish, and Argentinian practices. PubMed: Sensory characteristics and consumer acceptability of beef stock containing the glutathione-xylose Maillard reaction product and/or monosodium glutamate. PubMed: Identification and quantification of flavor attributes present in chicken, lamb, pork, beef, and turkey. PubMed: Noni puree (Morinda citrifolia) mixed in beef patties enhanced color stability. PubMed: Association of an ACSL1 gene variant with polyunsaturated fatty acids in bovine skeletal muscle. PubMed: Effects of forage level in feedlot finishing diets on carcass characteristics and palatability of Jersey beef. PubMed: Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products. 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: Omega-3 fatty acids affected human perception of ground beef negatively. PubMed: Effect of DNA polymorphisms related to fatty acid composition in adipose tissue of Holstein cattle. 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: Sensory characteristics and consumer acceptability of beef stock containing glutathione Maillard reaction products prepared at various conditions. PubMed: Impacts of glutathione Maillard reaction products on sensory characteristics and consumer acceptability of beef soup. PubMed: Estimation of relationships between mineral concentration and fatty acid composition of longissimus muscle and beef palatability traits. PubMed: Identification and utilization of genes associated with beef qualities. PubMed: Sensory characteristics and consumer acceptability of beef soup with added glutathione and/or MSG. PubMed: A comparison of needle-free and needle-injection methods and solutions for enhancement of beef longissimus lumborum muscles. PubMed: Effect of SCD and SREBP genotypes on fatty acid composition in adipose tissue of Japanese Black cattle herds. 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: Association between fatty acid compositions and genotypes of FABP4 and LXR-alpha in Japanese black cattle. PubMed: Contribution of lean, fat, muscle color and degree of doneness to pork and beef species flavor. PubMed: Effects of different packaging atmospheres and injection-enhancement on beef tenderness, sensory attributes, desmin degradation, and display color. PubMed: The influence of cooking rate and holding time on beef chuck and round flavor. PubMed: Quality changes in beef complexus, serratus ventralis, vastus lateralis, vastus medialis, and longissimus dorsi muscles enhanced prior to aging. PubMed: Effects of supplemental fat on growth performance and quality of beef from steers fed corn finishing diets. 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: Effects of ractopamine supplementation and postmortem aging on longissimus muscle palatability of beef steers differing in biological type. PubMed: Effects of winter stocker growth rate and finishing system on: II. Ninth-tenth-eleventh-rib composition, muscle color, and palatability. PubMed: Benchmarking carcass characteristics and muscles from commercially identified beef and dairy cull cow carcasses for Warner-Bratzler shear force and sensory attributes. 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: Effects of total iron, myoglobin, hemoglobin, and lipid oxidation of uncooked muscles on livery flavor development and volatiles of cooked beef steaks. PubMed: Flavor characterization of top-blade, top-sirloin, and tenderloin steaks as affected by pH, maturity, and marbling. PubMed: Evaluating consumer acceptability and willingness to pay for various beef chuck muscles. PubMed: Meat quality responses to feeding distiller's grains to finishing Holstein steers. PubMed: Enhancing palatability traits in beef chuck muscles. PubMed: Beef quadriceps hot boning and modified-atmosphere packaging influence properties of injection-enhanced beef round muscles. PubMed: Characterization of biological types of cattle (Cycle VII): Carcass, yield, and longissimus palatability traits. 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: Consumer acceptance of calcium chloride-marinated top loin steaks. PubMed: Effects of enhancing beef longissimus with phosphate plus salt, or calcium lactate plus non-phosphate water binders plus rosemary extract. PubMed: Utilization of beef from different cattle phenotypes to produce a guaranteed tender beef product. PubMed: Characterization of biological types of cattle (Cycle VI): carcass, yield, and longissimus palatability traits. PubMed: Effects of growth implants on consumer perceptions of meat tenderness in beef steers. PubMed: Staged injection marination with calcium lactate, phosphate and salt may improve beef water-binding ability and palatability traits. PubMed: Assessment of palatability attributes of the major beef muscles. PubMed: Effects of calcium salts on beef longissimus quality. 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: Beef customer satisfaction: trained sensory panel ratings and Warner-Bratzler shear force values. PubMed: The effects of Piedmontese inheritance and myostatin genotype on the palatability of longissimus thoracis, gluteus medius, semimembranosus, and biceps femoris. PubMed: Consumer thresholds for establishing the value of beef tenderness. PubMed: Breed effects on growth performance, carcass characteristics, fatty acid composition, and palatability attributes in finishing steers. PubMed: Relationship of beef longissimus tenderness classes to tenderness of gluteus medius, semimembranosus, and biceps femoris. PubMed: Effects of graded levels of potato by-products in barley- and corn-based beef feedlot diets: II. Palatability. PubMed: Injection of beef strip loins with solutions containing sodium tripolyphosphate, sodium lactate, and sodium chloride to enhance palatability. PubMed: Trained sensory panel and consumer evaluation of the effects of gamma irradiation on palatability of vacuum-packaged frozen ground beef patties. PubMed: Tenderness classification of beef: IV. Effect of USDA quality grade on the palatability of "tender" beef longissimus when cooked well done. PubMed: Cooking and palatability traits of beef longissimus steaks cooked with a belt grill or an open hearth electric broiler. 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: Possibilities for predicting taste and tenderness of broiled beef steaks using an optical-electromechanical probe. PubMed: Improvement of beef tenderness and quality traits with calcium chloride injection in beef loins 48 hours postmortem. PubMed: Sensory evaluation of beef-flavor-intensity, tenderness, and juiciness among major muscles. PubMed: Effect of marbling degree on beef palatability in Bos taurus and Bos indicus cattle. PubMed: The efficacy of adding a minimum adjusted fat thickness requirement to the USDA beef quality grading standards for select grade beef. PubMed: Low-fat meat products-technological problems with processing. PubMed: Effects of postmortem injection time, injection level, and concentration of calcium chloride on beef quality traits. PubMed: Effect of antioxidants on the sensory characteristics and storage stability of aseptically processed low-fat beef gels. PubMed: The effects of castration, preslaughter stress and zeranol implants on beef: Part 2-Cooking properties and flavor of loin steaks from bovine males.