A consumer sensory study of the influence of rigor temperature on eating quality and ageing potential of beef striploin and rump

Animal Production Science

Volumn 54, Issue 4, 2014, Pages 396-406

  Warner, R D ^a   Thompson, J M ^b   Polkinghorne, R ^c   Gutzke, D ^d   Kearney, G A ^c  

^a CSIRO   (Australia)

^b UNIVERSITY OF NEW ENGLAND   (Australia)

^c Dept of 'Merringanee' ^*  (Australia)

^d Currently: Meat and Livestock Australia   (Australia)

Author keywords

consumer; heat shortening; heat toughening; rigor shortening.

Indexed keywords

CATTLE; CONSUMPTION BEHAVIOR; DATA SET; FOOD QUALITY; MANAGEMENT PRACTICE; MEAT; PH; QUALITATIVE ANALYSIS; TASTE; TEMPERATURE PROFILE; TEMPORAL PERIOD;

EID: 84896352947     PISSN: 18360939     EISSN: 18365787     Source Type: Journal    
DOI: 10.1071/AN12226     Document Type: Article

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