Classification and characterization of Japanese consumers' beef preferences by external preference mapping-Reference-Cited by-同舟云学术

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Classification and characterization of Japanese consumers' beef preferences by external preference mapping

Published:2017-02-23 Issue:10 Volume:97 Page:3453-3462
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Sasaki Keisuke¹,Ooi Motoki²,Nagura Naoto³,Motoyama Michiyo¹,Narita Takumi¹,Oe Mika¹,Nakajima Ikuyo¹,Hagi Tatsuro¹,Ojima Koichi¹,Kobayashi Miho¹,Nomura Masaru¹,Muroya Susumu¹,Hayashi Takeshi⁴,Akama Kyoko⁵,Fujikawa Akira²,Hokiyama Hironao²,Kobayashi Kuniyuki³,Nishimura Takanori³

Affiliation:

1. Institute of Livestock and Grassland Science; National Agriculture and Food Research Organization (NARO); Tsukuba Japan

2. Animal Research Center, Hokkaido Research Organization; Shintoku Japan

3. Graduate School of Agriculture; Hokkaido University; Sapporo Japan

4. Fukuoka Agriculture and Forestry Research Center; Chikushino Japan

5. Tochigi Prefecture Livestock & Dairy Experimental Center; Nasushiobara Japan

Funder

Science and Technology Research Promotion Program

Ministry of Agriculture, Forestry and Fisheries, Japan

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference36 articles.

1. National consumer retail beef study: palatability evaluations of beef loin steaks that differed in marbling;Savell;J Food Sci,1987

2. Consumer assessment of beef palatability from four beef muscles from USDA Choice and Select graded carcasses;Hunt;Meat Sci,2014

3. Consumer assessment of beef strip loin steaks of varying fat levels;O'Quinn;J Anim Sci,2012

4. Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatments;Corbin;Meat Sci,2015

5. Studies on consumer behavior for animal products - XI. An investigation on beef;Koizumi;Bull Coll Agric Vet Med Nihon Univ,1986

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