SmartShape™ technology. Modifying the shape of the beef cuberoll and the consumer response to shaped scotch fillet steaks

Meat Science

Volumn 96, Issue 3, 2014, Pages 1125-1132

  Taylor, Johanne ^a   van de Ven, Remy ^b   Hopkins, David L ^a  

^a NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^b NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

Author keywords

Consumer preference; Meat shape; SmartShape

Indexed keywords

AIR PRESSURES; COMMERCIAL SETTINGS; CONSUMER PREFERENCES; CONSUMER RESPONSE; LONGISSIMUS; MEAT PROCESSING; SHAPE AND SIZE;

ATMOSPHERIC PRESSURE; SURVEYS;

BEEF;

ADULT; ANIMAL; ARTICLE; CATTLE; CONSUMER; CONSUMER PREFERENCE; COOKING; FOOD HANDLING; HUMAN; MALE; MEAT; MEAT SHAPE; METHODOLOGY; MIDDLE AGED; SMARTSHAPE™; TASTE;

CONSUMER PREFERENCE; MEAT SHAPE; SMARTSHAPE™;

ADULT; ANIMALS; CATTLE; CONSUMER SATISFACTION; COOKING; FOOD TECHNOLOGY; HUMANS; MALE; MEAT; MIDDLE AGED; TASTE;

EID: 84890285122     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.10.029     Document Type: Article

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