Beef acceptability and consumer expectations associated with production systems and marbling

Author:

Morales R.,Aguiar A.P.S.,Subiabre I.,Realini C.E.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference55 articles.

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2. American Society for Testing and Materials. Guidelines for the selection and training of sensory panel members. ASTM STP 758;ASTM,1981

3. The importance of intrinsic and extrinsic cues to expected and experienced quality: an empirical application for beef;Bello Acebrón;Food Quality and Preference,2000

4. Extrinsic attributed of red meat as indicators of quality in Europe: an application for market segmentation;Bernués;Food Quality and Preference,2003

5. Effect of silage diets and electrical stimulation on the palatability, cooking and pH characteristics of beef loin steaks;Berry;Journal of Animal Science,1988

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