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    Author
    Jiang, Ting (1)
    SubjectAging (1)Animal sciences (1)Aroma-active compounds (1)Fatty acids (1)Grass-fed beef (1)Palatability (1)... View MoreDate Issued
    2011 (1)

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    PALATABILITY CONTROL POINTS FOR GRASS-FED BEEF: REVEALING THE KEY COMPOUNDS CONTRIBUTING TO BEEF FLAVOR OR OFF-FLAVOR 

    Jiang, Ting (2011)
    Due to the variety of cattle breeds, finishing end point, grass quality, and postmortem management, the quality of grass-fed beef is criticized as inconsistent. To improve the eating quality of grass-fed beef, this ...