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 …

Tenderness, flavour, overall liking and odour are important components of sheepmeat
eating quality. Consumer assessment of these attributes has been made for carcasses from …

The aim of this work was to test the effects of animal age on consumer perceptions of sheep
meat quality. Experiment 1 tested eating quality scores (tenderness, liking of flavour …

This study evaluated omega-3 intramuscular fatty acids in the longissimus thoracis et
lumborum of commercially prepared Australian lamb loin chops. Meats, denuded of external …

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 …

The present study investigates the influence of supplementing Pediococcus acidilactici
strain FT28 on serum biochemistry, carcass and physicochemical properties of meat in …

This study describes the impact of Australian Sheep Breeding Values (ASBV) for post-
weaning weight (PWWT), C-site fatness (PFAT) and eye muscle depth (PEMD) on lamb …

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 …

Along with animal production factors, it is important to understand whether demographic
factors influence untrained consumer perceptions of eating quality. This study examined the …

Data from 648 beef samples, which had been sensory tested by 720 Korean and 540
Australian consumers were used to quantify design and demographic effects on beef …