meat flavors

Articles:

Info:	Mary Rice
Google Patents:	Meat flavor composition containing succinic acid
PubMed:	Effects of genetic and environmental factors on muscle glycogen content in Japanese Black cattle.
J-Stage:	Enhancing Effect of IMP on Myosin and Actin Extraction from Porcine Meat
PubMed:	An NMR-based metabolomics study of pork from different crossbreeds and relation to sensory perception.
PubMed:	Estimation of the genetic parameters of semen quality in Beijing-You chickens.
PubMed:	Sensory evaluation of dry-fermented sausage containing ground deodorized yellow mustard.
PubMed:	Changes in sensory properties and consumer acceptance of reduced fat pork Lyon-style and liver sausages containing inulin and citrus fiber as fat replacers.
PubMed:	Irradiation and additive combinations on the pathogen reduction and quality of poultry meat.
PubMed:	Blood and tissue fatty acid compositions, lipoprotein levels, performance and meat flavor of broilers fed fish oil: changes in the pre- and post-withdrawal design.
PubMed:	Response surface methodology for meat-like odorants from Maillard reaction with glutathione I: the optimization analysis and the general pathway exploration.
PubMed:	The effect of vitamin C administration on monosodium glutamate induced liver injury. An experimental study.
PubMed:	Reducing the fat content in ground beef without sacrificing quality: a review.
PubMed:	Response surface methodology for meat-like odorants from the Maillard reaction with glutathione II: the tendencies analysis of meat-like donors.
PubMed:	Identification and quantification of flavor attributes present in chicken, lamb, pork, beef, and turkey.
PubMed:	Fetal muscle development, mesenchymal multipotent cell differentiation, and associated signaling pathways.
PubMed:	Cellular signaling pathways regulating the initial stage of adipogenesis and marbling of skeletal muscle.
PubMed:	Effect of xylose on sheepmeat flavors in casserole-style cooking.
PubMed:	Irradiation effects on meat flavor: A review.
PubMed:	Effect of commercial rosemary oleoresin preparations on ground chicken thigh meat quality packaged in a high-oxygen atmosphere.
PubMed:	A fresh look at meat flavor.
PubMed:	Development of inosine monophosphate and its degradation products during aging of pork of different qualities in relation to basic taste and retronasal flavor perception of the meat.
PubMed:	Comparison of flavor changes in cooked-refrigerated beef, pork and chicken meat patties.
PubMed:	Meat flavor: contribution of proteins and peptides to the flavor of beef.
PubMed:	Chia seed (Salvia hispanica L.) as an omega-3 fatty acid source for broilers: influence on fatty acid composition, cholesterol and fat content of white and dark meats, growth performance, and sensory characteristics.
PubMed:	Formation of 2-alkyl-(2H)-thiapyrans and 2-alkylthiophenes in cooked beef and lamb.
PubMed:	Composition, storage stability and sensory properties of expanded extrudates from blends of corn starch and goat meat, lamb, mutton, spent fowl meat, or beef.
PubMed:	Effects of feeds on flavor of red meat: a review.
PubMed:	A sensory perspective of effect of feeds on flavor in meats: poultry meats.
PubMed:	Processing yields and meat flavor of broilers fed a mixture of narasin and nicarbazin as an anticoccidial agent.
PubMed:	Effect of low voltage electrical stimulation on the distribution of cathepsin D and the palatability of the Longissimus dorsi from Holstein veal calves fed a corn or barley diet.
PubMed:	Meat flavor volatiles: a review of the composition, techniques of analysis, and sensory evaluation.
PubMed:	[Identification of alkyl-5H-6,7-dihydrocyclopenta[b]pyrazines in roasted meat flavor. Model reaction used as basis for natural product formation and new synthesis (author's transl)].
PubMed:	Chicken flavor; the source of the meat flavor component.
PubMed:	Effect of Benzene Hexachloride on the Flavor of Poultry Meat.