Relationship between objective measurements and taste panel assessment of beef quality

Australian Journal of Experimental Agriculture

Volumn 41, Issue 7, 2001, Pages 981-989

  Perry, D ^a   Thompson, J M ^a   Hwang, I H ^a   Butchers, A ^a   Egan, A F ^a  

^a UNIVERSITY OF NEW ENGLAND   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD QUALITY; QUALITATIVE ANALYSIS;

EID: 0034758631     PISSN: 08161089     EISSN: None     Source Type: Journal    
DOI: 10.1071/EA00023     Document Type: Article

References (24)

1. The combined effects of time on feed, electrical stimulation and aging on beef quality
2. A comparison of the effects of some post-slaughter treatments on the tenderness of beef
3. Objective-subjective assessment of meat tenderness
4. A comparison of some objective methods used to assess meat tenderness
5. Effect of ultimate pH upon the water-holding capacity and tenderness of mutton
6. Interaction between pre-slaughter handling and low voltage stimulation and the effect on beef quality
7. Meat tenderness - The calpain hypothesis
8. Structural and other aspects of meat tenderness
9. Effect of tenderness on consumer satisfaction with steaks consumed in the home and restaurant
10. The effect of time and type of electrical stimulation on the calpain system and meat tenderness in beef longissimus dorsi muscle
11. Biochemical factors regulating the toughening and tenderisation processes of meat
12. Effect of low voltage electrical stimulation on the hydrophilic and organoleptic properties of beef
13. Electrical stimulation and carcass aging effects on beef carcasses in relation to postmortem glycolytic rates
14. Muscle differentiation and meat quality
15. The influence of low temperature, type of muscle and electrical stimulation on the course of rigor mortis, aging and tenderness of beef muscles
16. The relationship between consumer scores, trained taste panel scores and objective measurements of tenderness
17. Methods used in the CRC program for the determination of carcass yield and beef quality
18. Relationship between shear force and trained sensory panel tenderness ratings of 10 major muscles from Bos indicus and Bos taurus cattle
19. Effects of growth and composition on meat quality
20. Relationships between some objective properties of beef and consumer perceptions of meat quality
21. Influence of carcass cooling rate on drip loss in pig meat