Use of cluster analysis and preference mapping to evaluate consumer acceptability of choice and select bovine M. Longissimus Lumborum steaks cooked to various end-point temperatures

Meat Science

Volumn 84, Issue 1, 2010, Pages 46-53

  Schmidt, T B ^a   Schilling, M W ^a   Behrends, J M ^a   Battula, V ^a   Jackson, V ^a   Sekhon, R K ^a   Lawrence, T E ^b  

^a MISSISSIPPI STATE UNIVERSITY   (United States)

^b WEST TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Cluster analysis; Consumer acceptability; Descriptive sensory; End point temperature; Longissimus lumborum

Indexed keywords

ANIMAL; ARTICLE; CATTLE; CLUSTER ANALYSIS; COMPARATIVE STUDY; CONSUMER; COOKING; DEMOGRAPHY; FOOD PREFERENCE; HEAT; HUMAN; MARKETING; MEAT; METHODOLOGY; PERCEPTION; PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL; RANDOMIZATION; REPRODUCIBILITY; SENSATION; SHEAR STRENGTH;

ANIMALS; CATTLE; CLUSTER ANALYSIS; CONSUMER SATISFACTION; COOKERY; DEMOGRAPHY; FOOD PREFERENCES; HOT TEMPERATURE; HUMANS; MARKETING; MEAT; PERCEPTION; PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL; RANDOM ALLOCATION; REPRODUCIBILITY OF RESULTS; SENSATION; SHEAR STRENGTH;

BOVINAE;

EID: 70349728770     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.08.016     Document Type: Article

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