Sensory profiles and the effect of age feeding regime and aging on the eating quality of selected beef cuts
The main purpose of this study was to determine, describe and compare the eating quality of selected beef cuts; loin, rump and ribeye produced in Namibia. These cuts originate from carcasses of different age classes, feeding regime and post-mortem aging periods. The determination of the eating quali...
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| Language: | en |
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2015
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| Online Access: | http://hdl.handle.net/2263/50778 Sehoole, OC 2015, Sensory profiles and the effect of age feeding regime and aging on the eating quality of selected beef cuts, MConsumer Science Dissertation, University of Pretoria, Pretoria, viewed yymmdd <http://hdl.handle.net/2263/50778> |