Relationship between colorimetric (instrumental) evaluation and consumer-defined beef colour acceptability

Meat Science

Volumn 121, Issue , 2016, Pages 104-106

  Holman, Benjamin W B ^a   Mao, Yanwei ^b   Coombs, Cassius E O ^a   van de Ven, Remy J ^c   Hopkins, David L ^a  

^a NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^b SHANDONG AGRICULTURAL UNIVERSITY   (China)

^c NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

Author keywords

Colour measurement; Consumer thresholds; HunterLab; Meat; Objective versus subjective

Indexed keywords

BEEF; COLOR; MEATS;

COLOUR MEASUREMENT; CONSUMER PERCEPTION; CONSUMER THRESHOLDS; HUNTERLAB; LONGISSIMUS; OBJECTIVE VERSUS SUBJECTIVE; WEB-BASED SURVEYS;

COLORIMETRY;

ADOLESCENT; ADULT; ANALYSIS; CHEMISTRY; COLOR; COLORIMETRY; CONSUMER ATTITUDE; FEMALE; HUMAN; MALE; MIDDLE AGED; QUESTIONNAIRE; RED MEAT; SKELETAL MUSCLE; TASTE; YOUNG ADULT;

ADOLESCENT; ADULT; COLOR; COLORIMETRY; CONSUMER BEHAVIOR; FEMALE; HUMANS; MALE; MIDDLE AGED; MUSCLE, SKELETAL; RED MEAT; SURVEYS AND QUESTIONNAIRES; TASTE; YOUNG ADULT;

EID: 84973441788     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2016.05.002     Document Type: Article

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