The Relationships Between Consumer Criteria for Choosing Beef and Beef Quality
- 1 April 1974
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 7 (2) , 130-135
- https://doi.org/10.1016/s0315-5463(74)73878-0
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- BEEF COLOR AS RELATED TO CONSUMER ACCEPTANCE AND PALATABILITYJournal of Food Science, 1972
- APPLICATION OF MULTIPLE PAIRED COMPARISONS IN STUDYING THE EFFECT OF AGING AND FINISH ON BEEF TENDERNESSCanadian Journal of Animal Science, 1969
- Influence of Marbling and Maturity on the Palatability of Beef Muscle. I. Chemical and Organoleptic ConsiderationsJournal of Animal Science, 1968
- Effects of Age, Marbling and Sex on Palatability of BeefJournal of Animal Science, 1966
- EFFECT OF COLOR OF BEEF FAT ON FLAVOR OF STEAKS AND ROASTSJournal of Food Science, 1957
- The Relationship of Fatness in Yearling Steers to Juiciness and Tenderness of Broiled and Braised Steaks2Journal of Animal Science, 1956