Consumer sensory requirements for beef and their implications for the Australian beef industry

Australian Journal of Experimental Agriculture

Volumn 41, Issue 7, 2001, Pages 855-859

  Egan, A F ^a   Ferguson, D M ^a   Thompson, J M ^a  

^a UNIVERSITY OF NEW ENGLAND   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

CONSUMPTION BEHAVIOR; FOOD QUALITY;

AUSTRALIA; JAPAN;

EID: 0034760301     PISSN: 08161089     EISSN: None     Source Type: Journal    
DOI: 10.1071/EA00065     Document Type: Review

References (11)

1. The relationship of animal leanness to meat tenderness
2. The meat we eat: Notions of quality for today and tomorrow
3. Meat Standards Australia, A 'PACCP' based beef grading scheme for consumers. 1. The use of consumer scores to set grade standards
4. Sensory market analysis of fresh meat in Japan - Summary
5. Sensory analysis to identify consumers' revealed preferences for product description. Volume 1. Sensory