Review: The variability of the eating quality of beef can be reduced by predicting consumer satisfaction

Review: The variability of the eating quality of beef can be reduced by predicting consumer satisfaction

The Meat Standards Australia (MSA) grading scheme has the ability to predict beef eating quality for each ‘cut×cooking method combination’ from animal and carcass traits such as sex, age, breed, marbling, hot carcass weight and fatness, ageing time, etc. Following MSA testing protocols, a total of 2...

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Bibliographic Details
Main Authors: S.P.F. Bonny, J.-F. Hocquette, D.W. Pethick, I. Legrand, J. Wierzbicki, P. Allen, L.J. Farmer, R.J. Polkinghorne, G.E. Gardner
Format: Article
Language:English
Published: Elsevier 2018-01-01
Series:Animal
Subjects:
meat
palatability
modelling
genetics
economic impact
Online Access:http://www.sciencedirect.com/science/article/pii/S1751731118000605

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http://www.sciencedirect.com/science/article/pii/S1751731118000605

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