Using instrumental (CIE and reflectance) measures to predict consumers' acceptance of beef colour

Meat Science

Volumn 127, Issue , 2017, Pages 57-62

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

^a NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^b NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^c SHANDONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

Beef; Color; Consumer threshold; Visual acceptability

Indexed keywords

BEEF; COLORIMETRY; FORECASTING; MEATS; POPULATION STATISTICS; REFLECTION;

CONSUMER ACCEPTANCE; CONSUMER DEMOGRAPHICS; CONSUMER SATISFACTIONS; CONSUMER THRESHOLD; DEMOGRAPHIC EFFECTS; ROBUST PREDICTIONS; VISUAL ACCEPTABILITY; WEB-BASED SURVEYS;

COLOR;

DEOXYMYOGLOBIN; METMYOGLOBIN; MYOGLOBIN; OXYMYOGLOBIN;

ADOLESCENT; ADULT; ANALYSIS; ANIMAL; BOVINE; COLOR; COLORIMETRY; CONSUMER ATTITUDE; FEMALE; HUMAN; MALE; MIDDLE AGED; PROCEDURES; RED MEAT; SEX DIFFERENCE; SKELETAL MUSCLE; YOUNG ADULT;

ADOLESCENT; ADULT; ANIMALS; CATTLE; COLOR; COLORIMETRY; CONSUMER BEHAVIOR; FEMALE; HUMANS; MALE; METMYOGLOBIN; MIDDLE AGED; MUSCLE, SKELETAL; MYOGLOBIN; RED MEAT; SEX FACTORS; YOUNG ADULT;

EID: 85010378871     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2017.01.005     Document Type: Article

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