134 related articles for article (PubMed ID: 31675648)
1. Polish consumer categorisation of grilled beef at 6 mm and 25 mm thickness into quality grades, based on Meat Standards Australia methodology.
Pogorzelski G; Woźniak K; Polkinghorne R; Półtorak A; Wierzbicka A
Meat Sci; 2020 Mar; 161():107953. PubMed ID: 31675648
[TBL] [Abstract][Full Text] [Related]
2. Untrained consumer assessment of the eating quality of beef: 1. A single composite score can predict beef quality grades.
Bonny SPF; Hocquette JF; Pethick DW; Legrand I; Wierzbicki J; Allen P; Farmer LJ; Polkinghorne RJ; Gardner GE
Animal; 2017 Aug; 11(8):1389-1398. PubMed ID: 27829474
[TBL] [Abstract][Full Text] [Related]
3. Untrained consumer assessment of the eating quality of European beef: 2. Demographic factors have only minor effects on consumer scores and willingness to pay.
Bonny SPF; Gardner GE; Pethick DW; Allen P; Legrand I; Wierzbicki J; Farmer LJ; Polkinghorne RJ; Hocquette JF
Animal; 2017 Aug; 11(8):1399-1411. PubMed ID: 28190414
[TBL] [Abstract][Full Text] [Related]
4. The variation in the eating quality of beef from different sexes and breed classes cannot be completely explained by carcass measurements.
Bonny SP; Hocquette JF; Pethick DW; Farmer LJ; Legrand I; Wierzbicki J; Allen P; Polkinghorne RJ; Gardner GE
Animal; 2016 Jun; 10(6):987-95. PubMed ID: 26750424
[TBL] [Abstract][Full Text] [Related]
5. Japanese consumer categorisation of beef into quality grades, based on Meat Standards Australia methodology.
Polkinghorne RJ; Nishimura T; Neath KE; Watson R
Anim Sci J; 2011 Apr; 82(2):325-33. PubMed ID: 21729214
[TBL] [Abstract][Full Text] [Related]
6. A comparison of Japanese and Australian consumers' sensory perceptions of beef.
Polkinghorne RJ; Nishimura T; Neath KE; Watson R
Anim Sci J; 2014 Jan; 85(1):69-74. PubMed ID: 23773578
[TBL] [Abstract][Full Text] [Related]
7. Does a single adjustment in the meat standards Australia beef grading model cater for different hormonal growth promotant formulations?
Packer DT; McGilchrist P; Polkinghorne RJ; Ball AJ; Thompson JM
Animal; 2021 May; 15(5):100196. PubMed ID: 34029795
[TBL] [Abstract][Full Text] [Related]
8. Review: The variability of the eating quality of beef can be reduced by predicting consumer satisfaction.
Bonny SPF; Hocquette JF; Pethick DW; Legrand I; Wierzbicki J; Allen P; Farmer LJ; Polkinghorne RJ; Gardner GE
Animal; 2018 Nov; 12(11):2434-2442. PubMed ID: 29606159
[TBL] [Abstract][Full Text] [Related]
9. Prediction of consumer palatability in beef using visual marbling scores and chemical intramuscular fat percentage.
Stewart SM; Gardner GE; McGilchrist P; Pethick DW; Polkinghorne R; Thompson JM; Tarr G
Meat Sci; 2021 Nov; 181():108322. PubMed ID: 33067083
[TBL] [Abstract][Full Text] [Related]
10. Evaluation of beef eating quality by Irish consumers.
McCarthy SN; Henchion M; White A; Brandon K; Allen P
Meat Sci; 2017 Oct; 132():118-124. PubMed ID: 28522169
[TBL] [Abstract][Full Text] [Related]
11. Do demographic and beef eating preferences impact on South African consumers' willingness to pay (WTP) for graded beef?
Strydom P; Burrow H; Polkinghorne R; Thompson J
Meat Sci; 2019 Apr; 150():122-130. PubMed ID: 30677552
[TBL] [Abstract][Full Text] [Related]
12. The effect of packaging on consumer eating quality of beef.
Polkinghorne RJ; Philpott J; Perovic J; Lau J; Davies L; Mudannayake W; Watson R; Tarr G; Thompson JM
Meat Sci; 2018 Aug; 142():59-64. PubMed ID: 29660545
[TBL] [Abstract][Full Text] [Related]
13. French consumer evaluation of eating quality of Angus x Salers beef: Effects of muscle cut, muscle slicing and ageing.
Liu J; Pannier L; Ellies-Oury MP; Legrand I; Noel F; Sepchat B; Prache S; Pethick D; Hocquette JF
Meat Sci; 2023 Mar; 197():109079. PubMed ID: 36563497
[TBL] [Abstract][Full Text] [Related]
14. Eating quality prediction of beef from Italian Simmental cattle based on experts' steak assessment.
Borgogno M; Saccà E; Corazzin M; Favotto S; Bovolenta S; Piasentier E
Meat Sci; 2016 Aug; 118():1-7. PubMed ID: 26998946
[TBL] [Abstract][Full Text] [Related]
15. Effects of different ageing methods on colour, yield, oxidation and sensory qualities of Australian beef loins consumed in Australia and Japan.
Ha M; McGilchrist P; Polkinghorne R; Huynh L; Galletly J; Kobayashi K; Nishimura T; Bonney S; Kelman KR; Warner RD
Food Res Int; 2019 Nov; 125():108528. PubMed ID: 31554125
[TBL] [Abstract][Full Text] [Related]
16. Assessment of carcass and meat quality of longissimus thoracis and semimembranosus muscles of Hanwoo with Korean beef grading standards.
Gajaweera C; Chung KY; Lee SH; Wijayananda HI; Kwon EG; Kim HJ; Cho SH; Lee SH
Meat Sci; 2020 Feb; 160():107944. PubMed ID: 31639637
[TBL] [Abstract][Full Text] [Related]
17. Beef customer satisfaction: factors affecting consumer evaluations of clod steaks.
Goodson KJ; Morgan WW; Reagan JO; Gwartney BL; Courington SM; Wise JW; Savell JW
J Anim Sci; 2002 Feb; 80(2):401-8. PubMed ID: 11881929
[TBL] [Abstract][Full Text] [Related]
18. European conformation and fat scores have no relationship with eating quality.
Bonny SP; Pethick DW; Legrand I; Wierzbicki J; Allen P; Farmer LJ; Polkinghorne RJ; Hocquette JF; Gardner GE
Animal; 2016 Jun; 10(6):996-1006. PubMed ID: 26755183
[TBL] [Abstract][Full Text] [Related]
19. The effect of retail packaging method on objective and consumer assessment of beef quality traits.
Geesink G; Robertson J; Ball A
Meat Sci; 2015 Jun; 104():85-9. PubMed ID: 25732179
[TBL] [Abstract][Full Text] [Related]
20. Minor differences in perceived sheepmeat eating quality scores of Australian, Chinese and American consumers.
O'Reilly RA; Pannier L; Gardner GE; Garmyn AJ; Luo H; Meng Q; Miller MF; Pethick DW
Meat Sci; 2020 Jun; 164():108060. PubMed ID: 32142994
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
