Beef quality grades as determined by Korean and Australian consumers

Australian Journal of Experimental Agriculture

Volumn 48, Issue 11, 2008, Pages 1380-1386

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

^a UNIVERSITY OF NEW ENGLAND   (Australia)

^b Marrinya Agricultural Enterprises   (Australia)

^c Chonbuk National University   (South Korea)

^d Cosign ^*  (Australia)

^e National Institute of Animal Science   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

CATTLE; DISCRIMINANT ANALYSIS; EMPIRICAL ANALYSIS; FOOD CONSUMPTION; MEAT; MUSCLE; PALATABILITY;

BOS;

EID: 54049121031     PISSN: 08161089     EISSN: None     Source Type: Journal    
DOI: 10.1071/EA05111     Document Type: Article

References (11)

1. Hwang IH, Polkinghorne R, Lee JM, Thompson JM (2008) Demographic and design effects on beef sensory scores given by Korean and Australian consumers. Australian Journal of Experimental Agriculture 48, 1387-1395.
2. Park BY, Hwang IH, Cho SH, Yoo YM, Kim JH, Lee JM, Polkinghorne R, Thompson JM (2008) 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 48, 1396-1404.
3. Platter WJ, Tatum JD, Belk KE, Chapman PL, Scanga JA, Smith GC (2003) Relationships of consumer sensory ratings, marbling score, and shear force value to consumer acceptance of beef strip loin steaks. Journal of Animal Science 81, 2741-2750.
4. 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, 1-6 August 1999, Yokohama, Japan.' pp. 14-15.
5. Polkinghorne R, Gee AM, Hwang IH, Park BY, Cho SH, Lee JM , Kim KN, Thompson JM (2003) A comparison of beef palatability in Korean and Australian consumers. In 'Proceedings of the 49th international congress of meat science and technology, 31 August-5 September 2003, Campinas, Brazil.' pp. 227-228.
6. Polkinghorne R, Thompson JM, Watson R, Gee A, Porter M (2008) Evolution of the Meat Standards Australia (MSA) beef grading system. Australian Journal of Experimental Agriculture 48, 1351-1359.
7. SAS (1997) 'Applied statistics and the SAS programming language.' (SAS Institute: Cary, NC)
8. Steel RGD, Torrie JH (1980) 'Principles and procedures of statistics. A biometrical approach.' (McGraw-Hill International Book Company: Sydney)
9. Thompson J (2002) Managing Meat Tenderness. Meat Science 62, 295-308. doi: 10.1016/S0309-1740(02)00126-2
10. Watson R, Polkinghorne R, Thompson JM (2008a) Development of the Meat Standards Australia (MSA) prediction model for beef palatability. Australian Journal of Experimental Agriculture 48, 1368-1379.
11. Watson R, Gee AM, Polkinghorne R, Porter M (2008b) Consumer assessment of eating quality - development of protocols for Meat Standards Australia (MSA) testing. Australian Journal of Experimental Agriculture 48, 1360-1367.