ArticleFood science of animal resources2022
Distinguishing Aroma Profile of Highly-Marbled Beef according to Quality Grade using Electronic Nose Sensors Data and Chemometrics Approach.
Article in Food science of animal resources, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
6 citing papers in PubMed, 13 citations in OpenAlex.
- Transcriptomics and 4D-DIA proteomic analysis reveal differences in meat quality between Sichuan white rabbits and New Zealand white rabbits.Food chemistry. Molecular sciences · 2026Article
- Dry-Aged Beef: A Global Review of Meat Quality Traits, Microbiome Dynamics, Safety, and Sustainable Strategies.Journal of food science · 2025Review
- Comparative review of muscle fiber characteristics between porcine skeletal muscles.Journal of animal science and technology · 2024Review
- Study on the current research trends and future agenda in animal products: an Asian perspective.Journal of animal science and technology · 2023Review
- Aging mechanism for improving the tenderness and taste characteristics of meat.Journal of animal science and technology · 2023Review
- Evaluation of the Chemosensoric Properties of Commercially Available Dog Foods Using Electronic Sensors and GC-MS/O Analysis.Molecules (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fat deposition in animal muscles differs according to the genetics and muscle anatomical locations. Moreover, different fat to lean muscle ratios (quality grade, QG) might contribute to aroma development in highly marbled beef. Scientific evidence is required to determine whether the abundance of aroma volatiles is positively correlated with the amount of fat in highly marbled beef. Therefore, this study aims to investigate the effect of QG on beef aroma profile using electronic nose data and a chemometric approach. An electronic nose with metal oxide semiconductors was used, and discrimination was performed using multivariate analysis, including principal component analysis and hierarchical clustering. The
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Registered trials
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