Effect of intramuscular fat content on the sensory characteristics and dynamic flavor attributes of Japanese black cattle beef.

Hirai, Satomi; Kawai, Ayaka; Mizuno, Yurika; Sasaki, Seiki; Iida, Fumiko

Hirai, Satomi; Kawai, Ayaka; Mizuno, Yurika; Sasaki, Seiki; Iida, Fumiko.

Afiliación

Hirai S; Department of Food and Nutrition, Faculty of Human Sciences and Design, Japan Women's University, Tokyo, Japan.
Kawai A; Department of Food and Nutrition, Faculty of Human Sciences and Design, Japan Women's University, Tokyo, Japan.
Mizuno Y; Department of Food and Nutrition, Faculty of Human Sciences and Design, Japan Women's University, Tokyo, Japan.
Sasaki S; Livestock Improvement Association of Japan Inc., Maebashishi, Gunma, Japan.
Iida F; Department of Food and Nutrition, Faculty of Human Sciences and Design, Japan Women's University, Tokyo, Japan.

Anim Sci J ; 94(1): e13841, 2023.

Article en En | MEDLINE | ID: mdl-37259625

Asunto(s)

Carne; Gusto; Bovinos; Animales; Carne/análisis

Palabras clave

Japanese black cattle; flavor; intramuscular fat; sensory evaluation; temporal check-all-that-apply

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Gusto / Carne Límite: Animals Idioma: En Revista: Anim Sci J Asunto de la revista: MEDICINA VETERINARIA Año: 2023 Tipo del documento: Article País de afiliación: Japón Pais de publicación: Australia

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