Minor differences in perceived sheepmeat eating quality scores of Australian, Chinese and American consumers

Author:

O'Reilly R.A.,Pannier L.,Gardner G.E.,Garmyn A.J.,Luo H.,Meng Q.,Miller M.F.,Pethick D.W.

Funder

Cooperative Research Centre for Sheep Industry Innovation

Australian Government's Cooperative Research Centre Program

Meat and Livestock Australia

Kirby INF

Murdoch University

NSW Department of Primary Industries

University of New England

WA Department of Primary Industries and Regional Development

China Agricultural University

Texas Tech University

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Handbook of Australian meat - International red meat manual;Anonymous,2005

2. Untrained consumer assessment of the eating quality of beef: 1. A single composite score can predict beef quality grades;Bonny;Animal,2016

3. Carcass and eating quality of ram, castrated ram and ewe lambs.;Dransfield;Animal Science,1990

4. The information nucleus–a new concept to enhance sheep industry genetic improvement;Fogarty,2007

5. Principles of meat science;Forrest,1975

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