Biochemical measurements of beef are a good predictor of untrained consumer sensory scores across muscles
The ability of the biochemical measurements, haem iron, intramuscular fat (IMF%), moisture content, and total, soluble and insoluble collagen contents, to predict untrained consumer sensory scores both across different muscles and within the same muscle from different carcasses were investigated. Se...
Main Authors: | , , , , , |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2015-01-01
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Series: | Animal |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S1751731114002389 |