Comparing consumer liking of beef from three feeding systems using a combination of traditional and temporal liking sensory methods

Author:

Corcoran L.C.,Schlich PORCID,Moloney A.P.,O'Riordan E.,K Millar,Botinestean C.ORCID,Gallagher E.,O' Sullivan M.G.,Crofton E.C

Funder

TEAGASC

Publisher

Elsevier BV

Subject

Food Science

Reference69 articles.

1. AMSA American Meat Science Association (2016). Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of fresh meat (2 ed, version 1.02). American Meat Science Association, Champaign, IL, USA.

2. Beef quality perception at the point of purchase: A study from Portugal;Banović;Food Quality and Preference,2009

3. Acceptability of beef finished on all-forage, forage-plus-grain or high energy diets;Bidner;Journal of Animal Science,1981

4. Is meat quality of forage-fed steers comparable to the meat quality of conventional beef from concentrate-fed bulls?;Blanco;Journal of the Science of Food and Agriculture,2017

5. The role of product familiarity and consumer involvement on liking and perceptions of fresh meat;Borgogno;Food Quality and Preference,2015

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