Quality refers to the characteristics of products that meet the demands and expectations of
the end users. Beef quality is a convergence between product characteristics on one hand …

Tenderness, juiciness, and flavor have been associated with consumer acceptance of beef,
lamb, and pork. Drivers of consumer liking are interrelated across these species, but there …

Ruminant meat flavor is an important quality and sensory parameter which relays mainly on
the organoleptic characteristics of meat. Meat flavor is vital factor for the palatability and …

Hundreds of compounds contribute to the flavor and aroma of meat. Complex interactions
between various compounds influence the perception of meat flavor. Inherent flavor of a …

Modified atmosphere packaging (MAP) is the removal and/or replacement of the
atmosphere surrounding the product before sealing in vapor-barrier materials. While …

The objectives of this study were to evaluate the contribution of tenderness, juiciness, and
flavor to the overall consumer beef eating experience and to evaluate the risk of overall …

Two methods for assessing texture characteristics of meat (Warner–Bratzler (WB)–and
texture profile analysis (TPA)), both performed either on raw or on cooked meat, were tested …

The aim of this study was to determine consumer ability to discern different levels of beef
tenderness established by Warner–Bratzler shear (WBs). A panel of 220 people evaluated …

Meat scientists often use objective, laboratory-based methods to understand the sensorial
properties of red meat. These approaches are advantageous because of their …

Beef flavor continues to be one of the largest drivers of beef demand and a differentiation
point of beef from other competing proteins. Tenderness has long been identified as the …