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Chinese Consumer Assessment of Australian Sheep Meat Using a Traditional Hotpot Cooking Method

Hotpot is a widely popular cooking method for sheepmeat in China. This study measured the sensory responses of 720 untrained Chinese consumers to Australian sheepmeat cooked using a hotpot technique with methods based on Meat Standards Australia protocols. Shoulder and leg cuts of 108 lambs and 109...

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Principais autores: Rachel A. O’Reilly, Liping Zhao, Graham E. Gardner, Hailing Luo, Qingxiang Meng, David W. Pethick, Liselotte Pannier
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2023-03-01
Serier:Foods
Fag:
lamb
yearling
eating quality
sensory
palatability
hotpot
Online adgang:https://www.mdpi.com/2304-8158/12/5/1109
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