Flavour perception of oxidation in beef.

By M. Campo, G. Nute, S. Hughes, M. Enser, J. Wood, R. Richardson. Meat Science, 2006

777 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Biomedical Engineering

View Paper: https://www.semanticscholar.org/paper/668b180984d102479412671c4a9782adabb640dc

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. J. Lorenzo
2. F. Barba
3. R. Domínguez
4. Wangang Zhang
5. M. Pateiro
6. M. Gagaoua

Citations in the corpus

• A Comprehensive Review on Lipid Oxidation in Meat and Meat Products (2019, background): “5 mg MDA/kg as the accepted limit in which there is no rancidity in meat and meat products [138,139].”