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Assessing Palatability Characteristics of Beef Destined for Retail Distribution
Author(s) -
GOSSETT G. W.,
SAVELL J. W.,
SMITH G. C.,
CARPENTER Z. L.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb05068.x
Subject(s) - marbled meat , palatability , food science , quality (philosophy) , business , mathematics , zoology , chemistry , biology , physics , quantum mechanics
Beef strip loins (n=723) were obtained from nine different suppliers and were evaluated for certain quality‐indicating characteristics and fat thickness. After detailed sensory evaluation, several differences in palatability were found when comparing all suppliers. When stratified according to marbling and fat thickness, those steaks with marbling scores of “Slight‐minus” regardless of fat thickness received the lowest ratings.