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References from Predicting beef palatability using conventional and rapid analytical methods: A random forest approach. Local targets link to admitted publications; unresolved targets remain external evidence.
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Color stability and tenderness attributes of beef longissimus lumborum steaks at 2 different aging periods are impacted by metabolic characteristics
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Effect of postmortem pH on the physical, biochemical, and sensory characteristics of bovine longissimus thoracis et lumborum muscle
10.1002/fsn3.3235 · 2023 · External reference
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10.1016/j.meatsci.2006.04.025 · 2006 · External reference
Update on LIPID MAPS classification, nomenclature, and shorthand notation for MS-derived lipid structures
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Discrimination of beef composition and sensory quality by using Rapid Evaporative Ionisation Mass Spectrometry (REIMS)
10.1016/j.foodchem.2024.139645 · 2024 · External reference
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Are marbling and the prediction of beef eating quality affected by different grading sites?
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Prediction of color, texture, and sensory characteristics of beef steaks by visible and near infrared reflectance spectroscopy. A feasibility study
10.1016/s0309-1740(02)00328-5 · 2003 · External reference
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10.1016/j.meatsci.2026.110063 · 2026 · External reference
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10.22175/mmb.14449 · 2023 · External reference
Descriptive beef flavor and texture attributes relationships with consumer acceptance of US light beef eaters
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Near-infrared reflectance spectroscopy for predicting chemical, instrumental and sensory quality of beef
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Effect of age and cut on cooking loss, juiciness and flavour of South African beef
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Effect of forage: Concentrate ratio on fatty acid composition of rumen bacteria isolated from ruminal and duodenal digesta
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Effect of branched-chain fatty acids, 3-methylindole and 4-methylphenol on consumer sensory scores of grilled lamb meat
10.1016/j.meatsci.2012.08.011 · 2014 · External reference
Consumer assessment of eating quality–development of protocols for Meat Standards Australia (MSA) testing
10.1071/ea07176 · 2008 · External reference
Development of the Meat Standards Australia (MSA) prediction model for beef palatability
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Fat deposition, fatty acid composition and meat quality: A review
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Effects of fatty acids on meat quality: A review
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Effects of total iron, myoglobin, hemoglobin, and lipid oxidation of uncooked muscles on livery flavor development and volatiles of cooked beef steaks
10.1016/j.meatsci.2006.03.013 · 2006 · External reference
Consumer responses for tenderness and overall impression can be predicted by visible and near-infrared spectroscopy, Meullenet–Owens razor shear, and Warner–Bratzler shear force
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Evaluating the ability of rapid evaporative ionization mass spectrometry to differentiate beef palatability based on consumer preference
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Validating the ability of rapid evaporative ionization mass spectrometry to differentiate sheep meat flavor based on consumer preference
10.22175/mmb.20207 · 2025 · External reference
Dry-ageing impacts on meat quality, oxidative stability, and release of free amino acids in striploins from dairy crossbred yearling and 2-year-old steers
10.1016/j.meatsci.2024.109674 · 2025 · External reference
Metabolic fingerprinting using Rapid evaporative ionisation mass spectrometry can discriminate meat quality and composition of lambs from different sexes, breeds and forage systems
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