Eating quality of beef, from different production systems, assessed by German, Spanish and British consumers

Meat Science

Volumn 74, Issue 3, 2006, Pages 435-442

  Oliver, M A ^a   Nute, G R ^b   Font i Furnols, M ^a   San Julian R ^c   Campo, M M ^d   Sanudo C ^d   Caneque V ^e   Guerrero, L ^a   Alvarez, I ^e   Diaz M T ^e   Branscheid, W ^f   Wicke, M ^g   Montossi, F ^c  

^a IRTA   (Spain)

^b UNIVERSITY OF BRISTOL   (United Kingdom)

^c INSTITUTO NACIONAL DE INVESTIGACIÓN AGROPECUARIA INIA   (Uruguay)

^d Lab Genet Bioquim Grupos S   (Spain)

^e INIA   (Spain)

^f Inst of Meat Prod and Marketing   (Germany)

^g UNIVERSITY OF GÖTTINGEN   (Germany)

Author keywords

Beef; Consumers; Overall acceptability; Production system

Indexed keywords

EID: 33746814853     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.03.010     Document Type: Article

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