Ratite meat sensory scores compared with beef

Journal of Food Quality

Volumn 23, Issue 3, 2000, Pages 351-359

  Andrews, Linda ^a,d   Gillespie, Jeffrey ^b   Schupp, Alvin ^b   Taylor, Gary ^c  

^a Sugar Processing Research Institute Inc   (United States)

^b LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTER   (United States)

^c State University of New York   (United States)

^d Sugar Processing Research Institute   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DROMAIUS NOVAEHOLLANDIAE; PALAEOGNATHAE; STRUTHIO CAMELUS;

EID: 0034215355     PISSN: 01469428     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2000.tb00220.x     Document Type: Article

References (6)

1. MEILGAARD, M., CIVILLE, G. and CARR, B.T. 1987. Sensory Evaluation Techniques, pp. 86-94, CRC Press, Boca Raton, FL.
2. SCHUPP, A, GILLESPIE, J. and REED, D. 1998. Consumer Choice Among Alternative Meats. J. Food Distribution 11, 35-43.
3. TAYLOR, G. and FRANK, D. 1996. Summary: Louisiana Ratite Industry Survey, 1994-1995 Season. A one page report sent to Louisiana ratite producers, Feb.
4. TAYLOR, G., GILLESPIE, J., SCHUPP, A. and FRANK, D. 1996. An Overview of the Louisiana Ratite Industry. Louisiana Rural Economist 55(2), 6-10.
5. Texas Agricultural Extension Service. 1994. Ostrich Meat Industry Development. Final report to the American Ostrich Association. Texas Agric. Extension Ser., College Station, TX.
6. van ZYL, P. 1996. A global perspective of the ostrich industry. American Ostrich Aug., 25-27, 30-31.