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Organoleptic assessment of meat: a comparison of beef breeds
Author(s) -
MOORE V. J.,
JURY K. E.,
BASS J. J.
Publication year - 1978
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1978.tb00796.x
Subject(s) - palatability , organoleptic , crossbreed , homogeneous , biology , food science , zoology , mathematics , combinatorics
Summary Palatability of five beef breeds was assessed using a series of paired comparisons. The participants preferred Angus, Hereford, Friesian crossbred beef to Maine Anjou and Pie Rouge crosses. A method of analysis for non‐homogeneous products such as meat is discussed.