Meat quality, fatty acid composition and flavour analysis in Belgian retail beef.

@article{Raes2003MeatQF,
  title={Meat quality, fatty acid composition and flavour analysis in Belgian retail beef.},
  author={Katleen Raes and An Balcaen and P. Dirinck and Ann De Winne and Erik Claeys and Dani{\"e}l Demeyer and Stefaan De Smet},
  journal={Meat science},
  year={2003},
  volume={65 4},
  pages={
          1237-46
        }
}
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204 Citations
Highly Influential Citations
20
Background Citations
62
Methods Citations
6
Results Citations
17

204 Citations

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FILIPČÍK, R., ŠUBRT, J., DUFEK, A., DRAČKOVÁ E.: The changes of fatty acids composition in beef of charolaise bulls slaughtered at diff erent weight. Acta univ. agric. et silvic. Mendel. Brun., 2011,…
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Seventy beef strip loins (m. longissimus dorsi) were sampled, originating from labels prescribing pasturing (PS, suckler beef; PF, finished steers or heifers), from conventional production (CH,…
Meat quality and health implications of organic and conventional beef production.
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TLDR
Fatty acid profile and volatile compounds were analysed in loin samples from two pig genetic types that were slaughtered at different weights to achieve similar target carcass fatness, and the outcome carcasses were balanced for lean grade groups (<60% or ≥60% lean) within genotypes.
Objective Meat Quality and Volatile Components as a Function of Cooking Temperature in Beef Longissimus lumborum
The present paper describes the effect of cooking temperature on objective meat qualities and volatile components in beef longissimus lumborum. Twenty samples of lumbar vertebrae longissimus muscle…
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TLDR
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TLDR
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