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...
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 |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2018-01-01
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Series: | Animal |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S1751731118000605 |
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