Effect of carcass suspension and cooking method on the palatability of three beef muscles as assessed by Korean and Australian consumers

Australian Journal of Experimental Agriculture

Volumn 48, Issue 11, 2008, Pages 1396-1404

  Park, B Y ^a   Hwang, I H ^b   Cho, S H ^a   Yoo, Y M ^a   Kim, J H ^a   Lee, J M ^a   Polkinghorne, R ^c   Thompson, J M ^d  

^a National Institute of Animal Science   (South Korea)

^b Chonbuk National University   (South Korea)

^c Marrinya Pty Ltd   (Australia)

^d UNIVERSITY OF NEW ENGLAND   (Australia)

Author keywords

Consumer sensory scores; Cooking effect; Muscle effects; Tenderstretch

Indexed keywords

CONSUMPTION BEHAVIOR; MUSCLE; PALATABILITY;

EID: 54049089594     PISSN: 08161089     EISSN: None     Source Type: Journal    
DOI: 10.1071/EA07189     Document Type: Article

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