Brazilian consumers' perception of tenderness of beef steaks classified by shear force and taste Percepção pelos consumidores brasileiros da maciez da carne classificada pela força de cisalhamento e sabor

Brazilian consumers' perception of tenderness of beef steaks classified by shear force and taste Percepção pelos consumidores brasileiros da maciez da carne classificada pela força de cisalhamento e sabor

The knowledge of consumer perception of meat tenderness and taste is essential to forecast a Brazilian quality value-based beef market. This study aimed to verify perception of tender (WBSF < 4.1 kg) from tough (> 4.8 kg) strip loin steak or uncharacteristic (calcium-treated/Ca-IM) and normal...

Full description

Bibliographic Details
Main Authors: Eduardo Francisquine Delgado, Ana Paula Aguiar, Edwin Moisés Marcos Ortega, Marta Helena Fillet Spoto, Carmen Josefina Contreras Castillo
Format: Article
Language:English
Published: Universidade de São Paulo 2006-06-01
Series:Scientia Agricola
Subjects:
sexo
faixa etária
escolaridade
renda
cálcio
gender
age
education
income
calcium
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162006000300004

Internet

http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162006000300004

Similar Items