Concepedia

Eating quality of beef, from different production systems, assessed by German, Spanish and British consumers

M.A. Oliver, G.R. Nute, R. San Julián, M.M. Campo, C. Sañudo, V. Cañeque, Luís Guerrero, I. Álvarez, M.T. Dı́az, W. Branscheid,

Meat Science · 2006 · 86 citations · 23 references

DOI

Concepts

References

23

Effect of pasture vs. concentrate feeding with or without antioxidants on carcass characteristics, fatty acid composition, and quality of Uruguayan beef

C.E. Realini, S. K. Duckett, Gustavo Walter Brito et al. · Meat Science · 2003 · 474 citations

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Effect of a grass-based and a concentrate feeding system on meat quality characteristics and fatty acid composition of longissimus muscle in different cattle breeds

Karin Nuernberg, Dirk Dannenberger, Gerd Nuernberg et al. · Livestock Production Science · 2004 · 425 citations

, , +17

Sensory analysis of foods

Nerys M. Griffiths · Food Chemistry · 1989 · 376 citations

, , +11

Number of consumers necessary for sensory acceptability tests

Guillermo Hough, Ian Wakeling, Andrea Mucci et al. · Food Quality and Preference · 2005 · 271 citations

, , +9

Meat quality of Angus, Simmental, Charolais and Limousin steers compared at the same intramuscular fat content

A. Chambaz, M.R.L. Scheeder, Michael Kreuzer et al. · Meat Science · 2003 · 270 citations

, , +16