Modelling of beef sensory quality for a better prediction of palatability

Meat Science

Volumn 97, Issue 3, 2014, Pages 316-322

  Hocquette, Jean François ^a   Van Wezemael, Lynn ^b   Chriki, Sghaier ^a,c   Legrand, Isabelle ^d   Verbeke, Wim ^b   Farmer, Linda ^e   Scollan, Nigel D ^f   Polkinghorne, Rod ^g   Rødbotten, Rune ^h   Allen, Paul ⁱ   Pethick, David W ^j  

^a UMR1213 HERBIVORES   (France)

^b GHENT UNIVERSITY   (Belgium)

^c UNCEIA   (France)

^d MRAL   (France)

^e AGRI FOOD AND BIOSCIENCES INSTITUTE   (United Kingdom)

^f ABERYSTWYTH UNIVERSITY   (United Kingdom)

^g Institute of Biological Environmental and Rural Science Aberystwyth University ^*  (Australia)

^h NOFIMA   (Norway)

ⁱ TEAGASC   (Ireland)

^j MURDOCH UNIVERSITY   (Australia)

more..

Author keywords

Beef; Eating quality; Modelling; Quality assurance scheme; Quality marks

Indexed keywords

ANIMALS; BEEF; DATA WAREHOUSES; FORECASTING; GRADING; MODELS; MUSCLE; QUALITY ASSURANCE; TOOLS;

CARCASS COMPOSITION; CONSISTENT QUALITY; EATING QUALITY; INFORMED DECISION; PHYSICAL AND CHEMICAL PROPERTIES; PROCESSING FACTORS; QUALITY MARKS; VALUE ADDED PRODUCTS;

MEATS;

ANIMALIA;

ANALYSIS; ANIMAL; AUSTRALIA; BIOLOGICAL MODEL; BOVINE; EUROPE; HUMAN; MEAT; MECHANICAL STRESS; MUSCLE; QUALITY CONTROL; STANDARDS; TASTE;

ANIMALS; AUSTRALIA; CATTLE; EUROPE; HUMANS; MEAT; MODELS, BIOLOGICAL; MUSCLES; QUALITY CONTROL; STRESS, MECHANICAL; TASTE;

EID: 84899078849     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.07.031     Document Type: Article

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