Review: The variability of the eating quality of beef can be reduced by predicting consumer satisfaction

The Meat Standards Australia (MSA) grading scheme has the ability to predict beef eating quality for each ‘cut×cooking method combination’ from animal and carcass traits such as sex, age, breed, marbling, hot carcass weight and fatness, ageing time, etc. Following MSA testing protocols, a total of 2...

Täydet tiedot

Bibliografiset tiedot

Päätekijät:	S.P.F. Bonny, J.-F. Hocquette, D.W. Pethick, I. Legrand, J. Wierzbicki, P. Allen, L.J. Farmer, R.J. Polkinghorne, G.E. Gardner
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	Elsevier 2018-01-01
Sarja:	Animal
Aiheet:	meat palatability modelling genetics economic impact
Linkit:	http://www.sciencedirect.com/science/article/pii/S1751731118000605
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