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Effect of carcass fat and conformation class on consumer perception of various grilled beef muscles
The aim of the study was to analyse the attributes influencing consumer perception of grilled beef steaks. The objects were 30 carcasses out of which eight cuts were obtained (2100 single samples were prepared). A total of 350 consumers were asked to rate the meat samples (6 samples for each consume...
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| 出版年: | J Food Sci Technol |
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| 主要な著者: | , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2016
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5147704/ https://ncbi.nlm.nih.gov/pubmed/28017993 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2364-z |
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