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...

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Bibliographic Details
Main Authors: S.P.F. Bonny, G.E. Gardner, D.W. Pethick, I. Legrand, R.J. Polkinghorne, J.F. Hocquette
Format: Article
Published: Elsevier 2015-01-01
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