Determination of the effect of brand and product identification on consumer palatability ratings of ground beef patties1,2,3-Reference-Cited by-同舟云学术

Determination of the effect of brand and product identification on consumer palatability ratings of ground beef patties1,2,3

Published:2016-11-01 Issue:11 Volume:94 Page:4943-4958
ISSN:0021-8812
Container-title:Journal of Animal Science
language:en
Short-container-title:

Author:

Wilfong A. K.¹,McKillip K. V.¹,Gonzalez J. M.¹,Houser T. A.¹,Unruh J. A.¹,Boyle E. A. E.¹,O'Quinn T. G.¹

Affiliation:

1. Department of Animal Sciences and Industry, Kansas State University, Manhattan 66506

Funder

Angus Foundation

Certified Angus Beef LLC

Publisher

Oxford University Press (OUP)

Subject

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

Link

http://academic.oup.com/jas/article-pdf/94/11/4943/23764673/4943.pdf

Reference53 articles.

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2. Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of meat;American Meat Science Association (AMSA),2015

3. Official methods of analysis;AOAC,2005

4. Beef quality perception at the point of purchase: A study from Portugal;Banović;Food Qual. Prefer.,2009

5. Low fat level effects on sensory, shear, cooking, and chemical properties of ground beef patties;Berry;J. Food Sci.,1992

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