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The use of consumer panels to measure the variability of beef from different sources

Published online by Cambridge University Press:  22 November 2017

L E Hardham ,
G L Cook ,
A W Dilworth  and
G Harrington
L E Hardham
Affiliation:
Meat and Livestock Commission, P.O. Box 44, Queensway House, Queensway, Bletchley, Milton Keynes MK2 2EF
G L Cook
Affiliation:
Meat and Livestock Commission, P.O. Box 44, Queensway House, Queensway, Bletchley, Milton Keynes MK2 2EF
A W Dilworth
Affiliation:
Meat and Livestock Commission, P.O. Box 44, Queensway House, Queensway, Bletchley, Milton Keynes MK2 2EF
G Harrington
Affiliation:
Meat and Livestock Commission, P.O. Box 44, Queensway House, Queensway, Bletchley, Milton Keynes MK2 2EF
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Extract

The beef industry has become increasingly concerned about the eating quality of beef, and the effect this may be having on consumer demand. Much research has been carried out on beef eating quality using expert taste panels. However, it was felt that a clearer understanding of the variation in beef as prepared commercially and those factors affecting eating quality which are important in the market place, could be achieved by using consumer taste panels preparing and eating beef under normal domestic conditions.

Type
Beef Production
Information
Proceedings of the British Society of Animal Production (1972) , Volume 1984 , March 1984 , pp. 50
Copyright
Copyright © The British Society of Animal Production 1984

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