ArticleFood science of animal resources2024
Quality Properties and Flavor-Related Components of Beef
Article in Food science of animal resources, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
9 citing papers in PubMed.
- Dynamic m⁶A methylation during bovine preadipocyte differentiation and functional implication of the m⁶A writer METTL14.BMC genomics · 2026Article
- Metabolic and oxidative mechanisms underlying flavor differences in yak meat across seasonal grazing-housing regimes: Evidence from integrated foodomics.Food chemistry: X · 2026Article
- A Multi-Breed GWAS for Carcass Weight in Jeju Black Cattle and Hanwoo × Jeju Black Crossbreds.Biology · 2025Article
- Dry-Aged Beef: A Global Review of Meat Quality Traits, Microbiome Dynamics, Safety, and Sustainable Strategies.Journal of food science · 2025Review
- A Comprehensive Review of the History and Breed Characteristics of Hanwoo Cattle.Food science of animal resources · 2025Review
- Sensory Evaluation of High-Marbling Beef Cuts by Australian and Middle Eastern Consumers.Food science of animal resources · 2025Article
- Comparison of Meat Quality, Including Fatty Acid Content and Amino Acid Profile, and Transcriptome Profile among Hanwoo, Korea Black Cattle, and Jeju Black Cattle.Food science of animal resources · 2025Article
- Fundamental study on structural formation, amino acids and nucleotide-related compounds of cultivated meat from 3D-cultured pig muscle stem cells.Food science and biotechnology · 2025Article
- Comparison of Muscle Fiber and Meat Quality Characteristics of Beef Strip Loin, Tenderloin, and Round Cuts among Jeju Black Cattle, Hanwoo, and Their Crossbreeds.Food science of animal resources · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study was carried out to assess the quality properties, components associated with taste and aroma of beef as a function of breed. For this purpose, steers from four Korean native cattle breeds: Hanwoo (n=10), Chikso (n=10), black Hanwoo (n=12, BHW) and Jeju black cattle (n=12, JBC) were used. The steers all were raised under identical conditions and finished at a similar age of around 30-months old. Following 24 h of slaughter, all
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What Socratic holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.