The impact of sensory factors on beef purchase and consumption

Nutrition & Food Science

Volumn 31, Issue 6, 2001, Pages 286-292

  Mcilveen, Heather ^a   Buchanan, Julie ^b  

^a UNIVERSITY OF ULSTER   (United Kingdom)

^b University of Jordanstown   (Ireland)

Author keywords

Consumer behaviour; Meat

Indexed keywords

EID: 84986145267     PISSN: 00346659     EISSN: None     Source Type: Journal    
DOI: 10.1108/00346650110409119     Document Type: Article

References (8)

1. Bett, K.L. (1993), “Measuring sensory properties of meat in the laboratory”, Food Technology, November, pp.121-6.
2. British Standards Institute (BSI) (1989), British Standard Guide to Design of Test Rooms for Sensory Analysis of Food – BS7183, BSI, London.
3. Chambers, E. and Bowers, J.R. (1993), “Consumer perception of sensory properties in muscle foods”, Food Technology, November, pp. 116-20.
4. Dransfield, E., Zamora, F. and Bayle, M.C. (1998), “Consumer selection of steaks as influenced by information and price index’’, Food Quality and Preference, Vol. 9 No. 5, pp. 321-5.
5. Grunert, K.G. (1997), “What’s in a steak? A cross cultural study on the quality perception of beef”, Food Quality and Preference, Vol. 8 No. 3, pp. 157-74.
6. Shepherd, R. and Raats, M.M. (1996), “Attitudes and beliefs in food habits”, in Meiselman, H.L. and Macfie,H.J.H. (Eds), Food Choice, Acceptance and Consumption, Blackie Academic and Professional, London.
7. Stone, H. and Sidel, J.L. (1993), Sensory Evaluation Practices, 2nd ed., Academic Press, London.
8. Szczesniak, A.S. (1998), “Sensory texture profiling – historical and scientific perspectives”, Food Technology, Vol. 52 No. 8, pp. 54-7.