Beef flavor is considered as the most important factor of eating quality and overall
acceptability of consumers. Previous studies on beef flavor have demonstrated the role of …

This paper briefly reviews research that describes the sensation, generation and consumer
acceptance of beef flavor. Humans sense the five basic tastes in their taste buds, and …

The food retailers have to make their supply chains more customer-driven to sustain in
modern competitive environment. It is essential for them to assimilate consumer's perception …

Consumer sensory analysis was conducted to determine differences in beef palatability
between two quality grade categories [Upper 2/3 (Top) Choice and Select] and four muscles …

Surveys completed by 1370 consumers determined the motivational factors affecting
consumer purchasing decisions for fresh beef steaks and roasts in three regions in the …

Wet and dry aging methods were applied to improve the quality of three different beef cuts
(butt, rump, and sirloin) from Hanwoo cows (quality grade 2, approximately 50-mon-old) …

Flavour is a key driver of consumer liking, and odour-active volatiles formed in cooking are
important contributors to the flavour of cooked beef. We hypothesised that the formation of …

Wet-aging (WA) and dry-aging (DA) methods are usually used in the beef industry to satisfy
the consumers' tastes; however, these methods are not suitable for all anatomical cuts. In …

The objective of this research was to evaluate the deep learning neural network in artificial
intelligence (AI) technologies to rapidly classify seven different beef cuts (bone in rib eye …

The objective of this study was to determine the palatability of various beef cuts from 3 USDA
quality grades. Five different beef subprimals from USDA Prime, Choice, and Select (n …