Citations (20)
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Greta Bischof, Franziska Witte, Nino Terjung, Volker Heinz, Andreas Juadjur & Monika Gibis. (2024) Metabolic, proteomic and microbial changes postmortem and during beef aging. Critical Reviews in Food Science and Nutrition 64:4, pages 1076-1109.
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Lin Xu, Shengnan Liu, Yuliang Cheng & He Qian. (2023) The effect of aging on beef taste, aroma and texture, and the role of microorganisms: a review. Critical Reviews in Food Science and Nutrition 63:14, pages 2129-2140.
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Miaomiao Hou, Dongmei Liu, Xinglian Xu, Guanghong Zhou & Chunbao Li. (2018) Effect of postmortem aging time on flavor profile of stewed pork rib broth. International Journal of Food Properties 21:1, pages 1449-1462.
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Shozo Tomonaga, Toru Hayakawa, Haruka Yamane, Hirohiko Maemura, Mikako Sato, Yoshihisa Takahata, Fumiki Morimatsu & Mitsuhiro Furuse. (2007) Oral administration of chicken breast extract increases brain carnosine and anserine concentrations in rats. Nutritional Neuroscience 10:3-4, pages 181-186.
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M. Imanari, M. Kadowaki & S. Fujimura. (2007) Regulation of taste-active components of meat by dietary leucine. British Poultry Science 48:2, pages 167-176.
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Articles from other publishers (10)
Yuji Miyaguchi, Kensuke Nakayasu, Masaki Muto, Hiromi Kizawa & Yasuki Ogawa. (2023) Effect of cold storage on the physico-chemical and hygienic properties of Wagyu beef和牛肉の理化学的および衛生学的特性に及ぼす冷蔵の影響. Nippon Shokuhin Kagaku Kogaku Kaishi 70:8, pages 343-350.
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Shinobu Fujimura & Saki Shimamoto. (2023) The possibility of improving the chicken meat quality of taste and function: regulation of taste and functional components of meat by dietary amino acidsおいしさや機能性による鶏肉の高品質化の可能性. Journal for the Integrated Study of Dietary Habits 34:3, pages 119-125.
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Jian Zhang, Fidel Toldrá & Wangang Zhang. (2022) Insight into Ultrasound-Induced Modifications of the Proteome and Flavor-Related Proteins of Unsmoked Bacon by Applying Label-Free Quantitation Technology. Journal of Agricultural and Food Chemistry 70:33, pages 10259-10270.
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M. Sebastian Hernandez, Dale R. Woerner, J. C. Brooks, Tommy L. Wheeler & Jerrad F. Legako. (2022) Influence of Aging Temperature and Duration on Spoilage Organism Growth, Proteolytic Activity, and Related Chemical Changes in Vacuum-Packaged Beef Longissimus. Meat and Muscle Biology 6:1.
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Dong Chen, Xiaoyan Wang, Qian Guo, Huifen Deng, Jie Luo, Kangle Yi, Ao Sun, Kun Chen & Qingwu Shen. (2022) Muscle Fatty Acids, Meat Flavor Compounds and Sensory Characteristics of Xiangxi Yellow Cattle in Comparison to Aberdeen Angus. Animals 12:9, pages 1161.
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Lili Zhang, Zhilin Hao, Chao Zhao, Yuyu Zhang, Jian Li, Baoguo Sun, Yizhuang Tang & Meixiang Yao. (2021) Taste compounds, affecting factors, and methods used to evaluate chicken soup: A review. Food Science & Nutrition 9:10, pages 5833-5853.
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SHUNSUKE MINAMI, MUNESHIGE TAKATORI, AKIRA SHIRAYAMA, AYUKI OKITA, YUSA NAKAMURA & KIGEN TAKAHASHI. (2020) Taste components and texture of long-term aged fish and shellfish sashimi長期熟成魚介類刺身の呈味成分およびテクスチャー. NIPPON SUISAN GAKKAISHI 86:5, pages 418-426.
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Yusuke Komiya, Wataru Mizunoya, Kurumi Kajiwara, Issei Yokoyama, Hideki Ogasawara & Keizo Arihara. (2020) Correlation between skeletal muscle fiber type and responses of a taste sensing system in various beef samples. Animal Science Journal 91:1.
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Hana Šulcerová, Vladimír Sýkora, Sarka Nedomova & Michal Mihok. (2017) Aging of beef rumpsteak on sensory quality, color appereance and texture properties. Potravinarstvo Slovak Journal of Food Sciences 11:1, pages 380-385.
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Kimiko KOHIRA, Masakazu IRIE, Shoujirou HORINOUCHI, Masayoshi IWAKIRI, Shinichi TAKENOYAMA, Michio MUGURUMA, Toshihiro TAKAHASHI, Tetsuo MORITA, Kenji MATSUBA & Noriyasu KAI. (2007) Effect of Diet Containing Wine By-products on Performance and Characteristics of Carcass and Pork of Finishing Pigs. Nihon Yoton Gakkaishi 44:3, pages 127-135.
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