Select published literature (click on each link; some may require membership login):

1. Beef flavor: a review from chemistry to consumer
2. Substituting ground woody plants for cottonseed hulls in lamb feedlot diets: carcass characteristics, adipose tissue fatty acid composition, and sensory panel traits
3. Determination of volatile aroma compounds in beef using differences in steak thickness and cook surface temperature
4. Consumer sensory evaluation, fatty acid composition, and shelf-life of ground beef with subcutaneous fat trimmings from different carcass locations