A fresh look at meat flavor.

By C. Calkins, J. M. Hodgen. Meat Science, 2007

674 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Biomedical Engineering, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/e2e9ec3a19a49b068053b8d84129b092e62d87c6

How researchers see this paper

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

In Animal Science and Zoology

1. F. Villani
2. Danilo Ercolini
3. George - John Nychas

In Biomedical Engineering

1. George - John Nychas
2. V. Shukla

Citations in the corpus

• Principle of Meat Aroma Flavors and Future Prospect (2012, background): “er these conditions might promote the liver-like flavor [27].”
• Determinants of broiler chicken meat quality and factors affecting them: a review (2017, background): “The pH of food is important in the development of flavours in the Maillard reaction (Calkins and Hodgen 2007).”
• Bacterial populations and the volatilome associated to meat spoilage. (2015, background): “Finally, 3-363 methylbutanal formed from leucine (Smit et al., 2005), has been related to cheese and pungent 364 apple-like odor, whereas benzaldehyde derived from phenylalanine, has been related to volatile 365 almond oil and burning aromatic taste (Calkins and Hodgen 2007).”
• A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef (2010, background): “For an exhaustive look at the effect of meat compounds on flavor, see Calkins and Hodgen (2007) [119].”