Select published literature (click on each link; some may require membership login):
- Beef flavor: a review from chemistry to consumer
- Substituting ground woody plants for cottonseed hulls in lamb feedlot diets: carcass characteristics, adipose tissue fatty acid composition, and sensory panel traits
- Determination of volatile aroma compounds in beef using differences in steak thickness and cook surface temperature
- Consumer sensory evaluation, fatty acid composition, and shelf-life of ground beef with subcutaneous fat trimmings from different carcass locations