Do all the consumers accept marbling in the same way? The relationship between eating and visual acceptability of pork with different intramuscular fat content

Meat Science

Volumn 91, Issue 4, 2012, Pages 448-453

  Font i Furnols, Maria ^a   Tous, Núria ^a   Esteve Garcia, Enric ^a   Gispert, Marina ^a  

^a IRTA   (Spain)

Author keywords

Consumers; Intramuscular fat; Marbling; Preferences; Segments; Sensory acceptability

Indexed keywords

CONSUMERS; INTRAMUSCULAR FAT; MARBLING; PREFERENCES; SEGMENTS; SENSORY ACCEPTABILITY;

MEATS;

ADIPOSE TISSUE; ADOLESCENT; ADULT; AGED; ANIMAL; ARTICLE; CONSUMER; COOKING; FAT INTAKE; FEMALE; FOOD PREFERENCE; HUMAN; MALE; MEAT; MIDDLE AGED; SKELETAL MUSCLE; SPAIN; SWINE; TASTE; VISION;

ADIPOSE TISSUE; ADOLESCENT; ADULT; AGED; ANIMALS; CONSUMER SATISFACTION; COOKING; DIETARY FATS; FEMALE; FOOD PREFERENCES; HUMANS; MALE; MEAT; MIDDLE AGED; MUSCLE, SKELETAL; SPAIN; SWINE; TASTE; VISUAL PERCEPTION; YOUNG ADULT;

EID: 84860340487     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.02.030     Document Type: Article

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