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“…Flavor desirability of fat from long-and forage-fed beef was superior (P<.05) to that of short-fed which was more desirable (P<.05) than grass-fed beef. This agrees with Meyer et al (1960) and Malphrus (1957) who reported that a taste panel detected flavor differences between steaks with yellow and white fat.…”
Section: Resultssupporting
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rupbmjkragerfmgwileyiopcupepmcmbcthiemesagefrontiersapsiucrarxivemeralduhksmucshluniversity-of-gavle
“…Flavor desirability of fat from long-and forage-fed beef was superior (P<.05) to that of short-fed which was more desirable (P<.05) than grass-fed beef. This agrees with Meyer et al (1960) and Malphrus (1957) who reported that a taste panel detected flavor differences between steaks with yellow and white fat.…”
Section: Resultssupporting
“…They also stated that the flavor desirability of fat from longer-fed cattle (>100 d ) was superior ( P < .05) to that of cattle fed for shorter periods (<100 d). Meyer et al (1960) and Malphrus (1957) reported that a taste panel detected flavor differences between steaks with yellow and white fat.…”
Section: Resultsmentioning
“…Color cues have been shown to have a significant effect on people's perception of many different foods, including chocolate (Duncker, 1939), butter (Rohm, Strobl, & Jaros, 1997), cheese and jelly (Christensen, 1985), steaks (Malphrus, 1957;Wheatley, 1973), sherbets (Hall, 1958), sweets (Teerling, 1992), cake (DuBose et al, 1980;Experiment 4), etc. However, by far the majority of research has been concerned with people's perception of flavored drinks (e.g., DuBose et al, 1980;Hyman, 1983;Johnson, Dzendolet, & Clydesdale, 1983;Johnson, Dzendolet, Damon, Sawyer, & Clydesdale, 1982;Stillman, 1993;Strugnell, 1997;Tuorila-Ollikainen, 1982;Tuorila-Ollikainen, Mahlamäki-Kultanen, & Kurkela, 1984;Zampini, Wantling, Phillips, & Spence, 2008;Zampini et al, 2007; see also Timberlake & Bridle, 1983), presumably due to the ease of stimulus control and creation that such experimental materials afford.…”
Section: Introductionmentioning