Organoleptic assessment of meat: a comparison of beef breeds
- 28 June 1978
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 13 (3) , 211-215
- https://doi.org/10.1111/j.1365-2621.1978.tb00796.x
Abstract
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.Keywords
This publication has 3 references indexed in Scilit:
- A Biometrics Invited Paper. Science, Statistics, and Paired ComparisonsBiometrics, 1976
- The effect of muscle excision before the onset of rigor mortis on the palatability of beefInternational Journal of Food Science & Technology, 1970
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955