The Influence of Cooking Methods and Muscle on Beef Aroma Profile and Consumer Satisfaction: Insights from Volatile Compound Analysis

Autor: Iwona Wojtasik-Kalinowska, Linda J. Farmer, Terence D. J. Hagan, Alan W. Gordon, Rod Polkinghorne, Grzegorz Pogorzelski, Agnieszka Wierzbicka, Andrzej Poltorak

Publikováno v: Applied Sciences, Vol 14, Iss 11, p 4477 (2024)

The objective of this study is to determine the effect of two distinct cooking techniques, namely roasting and stewing, on the formation of volatile compounds in various beef muscles (Semimembranosus, Biceps femoris, and Rectus femoris) and how this

Externí odkaz: https://doaj.org/article/12757395403444f7af962643a71ce3d3

Various Statistical Approaches to Assess and Predict Carcass and Meat Quality Traits

Autor: Jean-François Hocquette, Linda J. Farmer, Marie Chavent, Alexandre Conanec, Sghaier Chriki, Jérôme Saracco, Marie-Pierre Ellies-Oury

Publikováno v: Foods, Vol 9, Iss 525, p 525 (2020)
Foods
Foods, MDPI, 2020, 9 (4), pp.525. ⟨10.3390/foods9040525⟩
Foods, 2020, 9 (4), pp.525. ⟨10.3390/foods9040525⟩
Volume 9
Issue 4

The beef industry is organized around different stakeholders, each with their own expectations, sometimes antagonistic. This article first outlines these differing perspectives. Then, various optimization models that might integrate all these expecta

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f045da73b822d37091fc8f08da1dc7d2
https://www.mdpi.com/2304-8158/9/4/525

Validation of a Rapid Microwave-Assisted Extraction Method and GC-FID Quantification of Total Branched Chain Fatty Acids in Lamb Subcutaneous Adipose Tissue

Autor: Linda J. Farmer, Nigel P. Brunton, Vasiliki Gkarane, Frank J. Monahan, Rufielyn S. Gravador, Sabine M. Harrison

Publikováno v: Journal of Food Science. 84:80-85

A rapid microwave-assisted extraction and derivatization of three branched chain fatty acids (BCFA): 4-methyloctanoic acid (MOA), 4-ethyloctanoic acid (EOA) and 4-methylnonanoic acid (MNA) from subcutaneous adipose tissue (SAT) of lamb was developed

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b1aa8a3f168c7aea4e63fd6949f28f49
https://doi.org/10.1111/1750-3841.14410

Volatile Profile of Grilled Lamb as Affected by Castration and Age at Slaughter in Two Breeds

Autor: Vasiliki Gkarane, Linda J. Farmer, Alan G. Fahey, Sabine M. Harrison, Aidan P. Moloney, Nigel P. Brunton, Michael G. Diskin, Paul Allen, Noel A. Claffey, Frank J. Monahan, Rufielyn S. Gravador

Publikováno v: Journal of Food Science. 83:2466-2477

The aim of this study was to assess the effect of castration and slaughter age on the volatile profile of cooked meat from Scottish Blackface (SB) and Texel × Scottish Blackface (T × SB) lambs. M. longissimus thoracis et lumborum was sampled at sla

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3668545b86ce83950baf5b62756d7a54
https://doi.org/10.1111/1750-3841.14337

Factors affecting eating quality of beef

Autor: Alan Gordon, E.L.C. Tolland, J. Tollerton, Bruce W. Moss, Linda J. Farmer, N.F.S. Gault, D.J. Devlin

Publikováno v: Advances in Animal Biosciences. 8:s2-s5

The most important factors known to influence the eating quality of beef are well established and include both pre- and post-slaughter events with many of the determinants interacting with each other. A substantial programme of work has been conducte

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a9098d89e9111fd3da54ffdb2a72b49e
https://doi.org/10.1017/s2040470017001583