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Items: 1 to 20 of 164

1.

Sheepmeat flavor and the effect of different feeding systems: a review.

Watkins PJ, Frank D, Singh TK, Young OA, Warner RD.

J Agric Food Chem. 2013 Apr 17;61(15):3561-79. doi: 10.1021/jf303768e. Epub 2013 Apr 8. Review.

PMID:
23488874
2.

Effects of feeds on flavor of red meat: a review.

Melton SL.

J Anim Sci. 1990 Dec;68(12):4421-35. Review.

3.

Effect of several sugars on consumer perception of cured sheepmeat.

Young OA, Cummings TL, Binnie NS.

J Food Sci. 2009 Jun;74(5):S198-204. doi: 10.1111/j.1750-3841.2009.01167.x.

PMID:
19646057
4.

Sensory characteristics and consumer acceptability of beef stock containing glutathione Maillard reaction products prepared at various conditions.

Kwon GY, Hong JH, Kim YS, Lee SM, Kim KO.

J Food Sci. 2011 Jan-Feb;76(1):S1-7. doi: 10.1111/j.1750-3841.2010.01946.x. Epub 2011 Jan 6.

PMID:
21535706
5.

Effect of branched-chain fatty acids, 3-methylindole and 4-methylphenol on consumer sensory scores of grilled lamb meat.

Watkins PJ, Kearney G, Rose G, Allen D, Ball AJ, Pethick DW, Warner RD.

Meat Sci. 2014 Feb;96(2 Pt B):1088-94. doi: 10.1016/j.meatsci.2012.08.011. Epub 2012 Aug 17.

6.

Identification and quantification of flavor attributes present in chicken, lamb, pork, beef, and turkey.

Maughan C, Martini S.

J Food Sci. 2012 Feb;77(2):S115-21. doi: 10.1111/j.1750-3841.2011.02574.x.

PMID:
22339550
7.

Impacts of glutathione Maillard reaction products on sensory characteristics and consumer acceptability of beef soup.

Hong JH, Jung DW, Kim YS, Lee SM, Kim KO.

J Food Sci. 2010 Oct;75(8):S427-34. doi: 10.1111/j.1750-3841.2010.01783.x. Epub 2010 Sep 20.

PMID:
21535516
8.

Sensory characteristics and cross-cultural consumer acceptability of Bulgogi (Korean traditional barbecued beef).

Hong JH, Yoon EK, Chung SJ, Chung L, Cha SM, O'Mahony M, Vickers Z, Kim KO.

J Food Sci. 2011 Jun-Jul;76(5):S306-13. doi: 10.1111/j.1750-3841.2011.02173.x. Epub 2011 Apr 27.

PMID:
22417445
9.

Improving the sensory and oxidative stability of cooked and chill-stored lamb using dietary rosemary diterpenes.

Serrano R, Ortuño J, Bañón S.

J Food Sci. 2014 Sep;79(9):S1805-10. doi: 10.1111/1750-3841.12585. Epub 2014 Aug 20.

PMID:
25142077
10.

Sensory quality of meat from lambs fed garlic.

Strickland VJ, Fisher JS, Williams HG, Potts WT, Hepworth GW.

Meat Sci. 2011 Jul;88(3):590-3. doi: 10.1016/j.meatsci.2011.01.032. Epub 2011 Feb 4.

PMID:
21345600
11.

Sensory characteristics and consumer acceptability of beef stock containing the glutathione-xylose Maillard reaction product and/or monosodium glutamate.

Hong JH, Kwon KY, Kim KO.

J Food Sci. 2012 Jun;77(6):S233-9. doi: 10.1111/j.1750-3841.2012.02724.x. Epub 2012 May 16.

PMID:
22591448
12.

Ewe's diet (pasture vs grain-based feed) affects volatile profile of cooked meat from light lamb.

Almela E, Jordán MJ, Martínez C, Sotomayor JA, Bedia M, Bañón S.

J Agric Food Chem. 2010 Sep 8;58(17):9641-6. doi: 10.1021/jf101738v.

PMID:
20695425
13.

The effect of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of turkey sausages.

Pietrasik Z, Gaudette NJ.

J Sci Food Agric. 2015 Jul;95(9):1845-51. doi: 10.1002/jsfa.6885. Epub 2014 Sep 25.

PMID:
25155993
14.

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.

Maughan C, Tansawat R, Cornforth D, Ward R, Martini S.

Meat Sci. 2012 Jan;90(1):116-21. doi: 10.1016/j.meatsci.2011.06.006. Epub 2011 Jun 13.

PMID:
21703775
15.

Consumer sensory acceptance and value of domestic, Canadian, and Australian grass-fed beef steaks.

Sitz BM, Calkins CR, Feuz DM, Umberger WJ, Eskridge KM.

J Anim Sci. 2005 Dec;83(12):2863-8.

17.

The effects of diet, slaughter weight and docking on growth, carcass composition and meat quality of fat-tailed Barbarine lambs. A review.

Atti N, Mahouachi M.

Trop Anim Health Prod. 2011 Oct;43(7):1371-8. doi: 10.1007/s11250-011-9865-6. Epub 2011 Apr 21. Review.

PMID:
21509453
18.

Effect of xylose on sheepmeat flavors in casserole-style cooking.

Young OA, Cummings TL.

J Food Sci. 2008 Aug;73(6):S308-13.

PMID:
19241575
19.

Effect of flax addition on the flavor profile and acceptability of bagels.

Aliani M, Ryland D, Pierce GN.

J Food Sci. 2012 Jan;77(1):S62-70. doi: 10.1111/j.1750-3841.2011.02509.x.

PMID:
22260132
20.

Animal factors affecting the meat quality of Australian lamb meat.

Jacob RH, Pethick DW.

Meat Sci. 2014 Feb;96(2 Pt B):1120-3. doi: 10.1016/j.meatsci.2013.10.039. Epub 2013 Nov 9.

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