Flavor is one of the most significant characteristics of beef palatability and it can eventually
affect the consumer's acceptance of a beef product and purchasing habits. Variation in beef …

Consumers are becoming more aware of the relationships between diet and health and this
has increased consumer interest in the nutritional value of foods. This is impacting on the …

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 …

Meat fatty acid composition is influenced by genetic factors, although to a lower extent than
dietary factors. The species is the major source of variation in fatty acid composition with …

Inspired by the health conscious consumer, several studies in meat producing domesticated
animals have been completed that have aimed at increasing the polyunsaturated fatty acid …

This paper reviews the current state of knowledge on beef carcass and meat quality, with
particular emphasis on on-farm and processing factors associated with its high and …

The objective of the current review is to highlight biochemical processes and products, from
slaughter to the time of beef consumption, that relate to response to stress at slaughter, meat …

The objective of this study was to examine the effects of feeding system and breed on the
content of the beneficial n-3 polyunsaturated fatty acids and conjugated linoleic acids (CLA) …

Conjugated linoleic acid (CLA) consists of a group of geometric and positional isomers of
linoleic acid to which anticancerogenic, antidiabetic, and antiatherogenic effects, as well as …

This work aimed to study and unveil the factors that define the quality of beef from a
consumer perspective as well as the production variables affecting it. Price, the designation …