Consumer assessment of beef strip loin steaks of varying fat levels-Reference-Cited by-同舟云学术

Consumer assessment of beef strip loin steaks of varying fat levels

Published:2012-02-01 Issue:2 Volume:90 Page:626-634
ISSN:0021-8812
Container-title:Journal of Animal Science
language:en
Short-container-title:

Author:

O'Quinn T. G.¹,Brooks J. C.¹,Polkinghorne R. J.²,Garmyn A. J.¹,Johnson B. J.¹,Starkey J. D.¹,Rathmann R. J.¹,Miller M. F.¹

Affiliation:

1. Department of Animal and Food Sciences, Texas Tech University, Lubbock 79409

2. Marrinya Pty. Ltd., 70 Vigilantis Rd., Wuk Wuk, Victoria 3875, Australia

Publisher

Oxford University Press (OUP)

Subject

Genetics,Animal Science and Zoology,General Medicine,Food Science

Link

http://academic.oup.com/jas/article-pdf/90/2/626/23916006/626.pdf

Reference23 articles.

1. Determination of fat, moisture, and protein in meat and meat products using the FOSS FoodScan near-infrared spectrophotometer with FOSS Artificial Neural Network Calibration Model and Associated Database: Collaborative study;Anderson;J. AOAC Int.,2007

2. Dikeman, M. E. 1987. Fat reduction in animals and the effects on palatability and consumer acceptance of meat products. Pages 93–103 in Recip. Meat Conf.

3. Estimation of relationships between mineral concentration and fatty acid composition of longissimus muscle and beef palatability traits;Garmyn;J. Anim. Sci.,2011

4. Effect of beef tenderness on consumer satisfaction with steaks consumed in the home and restaurant;Huffman;J. Anim. Sci.,1996

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