ASSESSING PALATABILITY CHARACTERISTICS OF BEEF DESTINED FOR RETAIL DISTRIBUTION

abstract

• ABSTRACTBeef strip loins (n=723) were obtained from nine different suppliers and were evaluated for certain qualityindicating 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 Slightminus regardless of fat thickness received the lowest ratings.

authors

• Savell, Jeffrey

published proceedings

• JOURNAL OF FOOD SCIENCE

author list (cited authors)

• GOSSETT, G. W., SAVELL, J. W., SMITH, G. C., & CARPENTER, Z. L.

citation count

• 4

complete list of authors

• GOSSETT, GW||SAVELL, JW||SMITH, GC||CARPENTER, ZL

publication date

• November 1983

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1983.tb05068.x

start page

• 1719

end page

• 1722

volume

• 48

issue

• 6

URL

• http://dx.doi.org/10.1111/j.1365-2621.1983.tb05068.x