Beef's optimum internal cooking temperature as seen by consumers from different countries using survival analysis statistics

Food Quality and Preference

Volumn 19, Issue 1, 2008, Pages 12-20

  Lopez Osornio M M ^a   Hough, G ^a   Salvador, A ^b   Chambers IV, E ^c   McGraw, S ^c   Fiszman, S ^b  

^a Instituto Superior Experimental de Tecnologia Alimentaria   (Argentina)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^c KANSAS STATE UNIVERSITY   (United States)

Author keywords

Consumers; Country; Degree of doneness; Internal cooking temperature; Meat color; Survival analysis

Indexed keywords

EID: 34748840185     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2007.06.004     Document Type: Article

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