O'Quinn, T G <br/><br/>
Identifying consumer preferences for specific beef flavor characteristics in relation to cattle production and postmortem processing parameters.  [electronic resource] 

 -  Meat science  Feb 2016 
 - 90-102 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article; Multicenter Study; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2015.11.001  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animal Husbandry<br/>Animals<br/>Animals, Inbred Strains<br/>Cattle<br/>Consumer Behavior<br/>Crosses, Genetic<br/>Diet--veterinary<br/>Dietary Fats--analysis<br/>Fatty Acids, Monounsaturated--analysis<br/>Fatty Acids, Omega-3--adverse effects<br/>Female<br/>Food Preferences<br/>Food Quality<br/>Food Storage<br/>Humans<br/>Male<br/>Meat Products--analysis<br/>Sensation<br/>Taste<br/>United States<br/>United States Department of Agriculture<br/>Volatile Organic Compounds--analysis