1978
DOI: 10.1111/j.1365-2621.1978.tb00796.x
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Organoleptic assessment of meat: a comparison of beef breeds

Abstract: Palatability of five beef breeds was assessed using a series of paired comparisons. The participants preferred Angus, Hereford, Friesian crossbred beef t o Maine Anjou and Pie Rouge crosses. A method of analysis for non-homogeneous products such as meat is discussed.

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Cited by 7 publications
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“…The panel method used was based on that described by Moore, Jury & Bass (1978). The samples were served at room temperature.…”
Section: Mass Consumer Panelmentioning
confidence: 99%
“…The panel method used was based on that described by Moore, Jury & Bass (1978). The samples were served at room temperature.…”
Section: Mass Consumer Panelmentioning
confidence: 99%