The impact of variations in flavour compounds on meat acceptability : a comparison of Japanese and New Zealand consumers

By J. Prescott, Owen Young, L. O'Neill. 2001

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Pastoral flavour in meat products from ruminants fed fresh forages and its amelioration by forage condensed tannins (2008, background): “Pastoral flavour is generally accepted by consumers habituated to eating meat from pasture-based production systems but is an undesirable attribute for those consumers accustomed to meat from systems in which the animal is fed a grain or concentrate diet (Prescott et al., 2001).”