The effects of marbling on flavour and juiciness scores of cooked beef, after adjusting to a constant tenderness

Australian Journal of Experimental Agriculture

Volumn 44, Issue 7, 2004, Pages 645-652

  Thompson, J M ^a  

^a UNIVERSITY OF NEW ENGLAND   (Australia)

Author keywords

Flavour score; Marbling; Tenderness score

Indexed keywords

MEAT; PERCEPTION;

ANIMALIA;

EID: 4544369229     PISSN: 08161089     EISSN: None     Source Type: Journal    
DOI: 10.1071/EA02171     Document Type: Article

References (16)

1. Arthaud VH, Mandigo RW, Koch RM, Kotula AW (1977) Carcass composition, quality and palatability attributes of bulls and steers fed different energy levels and killed at four ages. Journal of Animal Science 44, 53.
2. Dikeman ME (1987) Fat reduction in animals and the effects on palatability and consumer acceptance of meat products. Reciprocal Meat Conference 40, 93-103.
3. Dikeman ME (1996) The relationship of animal leanness to meat tenderness. Reciprocal Meat Conference 49, 87-101.
4. Hornstein I, Wasserman A (1987) Chemistry of meat flavour. In 'The science of meat and meat products (3rd edn)'. (Eds JF Price, BS Schweigert) pp. 329-347. (Food and Nutrition Press Inc.: Westport, CT, USA)
5. Lawrie RA (1991) 'Meat science.' (Pergamon Press: Oxford)
6. Millar RK (1994) Quality characteristics. In 'Muscle foods; meat, poultry and seafood technology'. (Eds DA Kinsman, AW Kotula, BC Breidenstein) pp. 333-360. (Chapman and Hall: New York, NY, USA)
7. Muir PD, Deaker JM, Bown MD (1998) Effects of forage- and grain-based feeding systems on beef quality: a review. New Zealand Journal of Agricultural Research 41, 623-635.
8. NLSMB (1995) 'Beef consumer satisfaction.' (National Livestock and Meat Board: Chicago, Il, USA)
9. Perry D, Shorthose WR, Ferguson DM, Thompson JM (2001b) Methods used in the CRC program for the determination of carcase yield and beef quality. Australian Journal of Experimental Agriculture 41, 953-957. doi:10.1071/EA00092
10. Perry D, Thompson JM, Hwang IH, Butchers A, Egan AF (2001a) Relationship between objective measurements and taste panel assessment of beef quality. Australian Journal of Experimental Agriculture 41, 981-989. doi:10.1071/EA00023
11. Polkinghorne R, Watson R, Porter M, Gee A, Scott J, Thompson J (1999) Meat Standards Australia: a 'PACCP' based beef grading scheme for consumers. 1. The use of consumer scores to set grade standards. In 'Proceedings of the 45th international congress of meat science and technology'. Yokohama, Japan. pp. 14-15.
12. Powell VH (1991) Quality of beef loin steaks as influenced by animal age electrical stimulation and ageing. Meat Science 30, 195. doi:10.1016/0309- 1740(91)90066-Y
13. Riley RR, Smith GC, Cross HR, Savell JW, Long CR, Cartwright TC (1986) Chronological age and breed type effects on carcass characteristics and palatability of bull meat. Meat Science 17, 187. doi:10.1016/0309-1740(86)90003- 3
14. Shorthose WR, Harris PV, Hopkins AF, Kingston OL (1988) Relationships between some objective properties of beef and consumer perceptions of meat quality. In 'Proceedings of the 34th international congress of meat science and technology'. (Eds CS Chandler, RF Thornton) pp. 667-669. (Brisbane)
15. Thompson JM (2002) Managing meat tenderness. Meat Science 62, 295-308. doi:10.1016/S0309-1740(02)00126-2
16. Upton W, Burrow HM, Dundon A, Robinson DL, Farrell EB (2001) CRC breeding program design, measurements and database: methods that underpin CRC research results. Australian Journal of Experimental Agriculture 41, 943-952. doi:10.1071/EA00064