Tenderness, juiciness, and flavor have been associated with consumer acceptance of beef,
lamb, and pork. Drivers of consumer liking are interrelated across these species, but there …

Changing markets and evolving consumer demand present new challenges for the beef and
sheep industries. In response, the industry has been investing in innovations to deliver new …

Despite efforts by the industry to control the eating quality of beef, there remains a high level
of variability in palatability, which is one reason for consumer dissatisfaction. In Europe …

Major efforts in the sheep industry to control eating quality have resulted in reduced product
variability. Yet inconsistent eating quality for consumers remains, due to a degree of …

An experiment was set up for (i) comparing Australian and French consumer preferences to
beef and to (ii) quantify how well the Meat Standards Australia (MSA) grading model could …

The beef industry must become more responsive to the changing market place and
consumer demands. An essential part of this is quantifying a consumer's perception of the …

Abstract Based on the Meat Standards Australia (MSA) methodology, the objectives of this
study were to evaluate the eating quality of grass-fed Angus x Salers beef by French …

Of the 345 million people in the Southern African Development Community (SADC), 30.6%
are severely food insecure, 8% malnourished and 50% live with less than US $1 per day …

This book covers factors affecting meat quality from the growth of animals to the final
product. It discusses specific aspects of meat quality for beef, pork, and sheep. This …

Current trends in meat packaging have seen a shift from conventional overwrap to vacuum
packing (VAC) and modified atmosphere packaging (MAP). The aim of this experiment was …