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Journal Abstract Search

141 related items for PubMed ID: 35051874

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  • 4. 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
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  • 5. 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
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  • 6. 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
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  • 7. Beef assessments using functional magnetic resonance imaging and sensory evaluation.
    Tapp WN, Davis TH, Paniukov D, Brooks JC, Brashears MM, Miller MF.
    Meat Sci; 2017 Apr; 126():11-17. PubMed ID: 27984700
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  • 8. Regional, socioeconomic and behavioural- impacts on consumer acceptability of beef in Northern Ireland, Republic of Ireland and Great Britain.
    Chong FS, Farmer LJ, Hagan TDJ, Speers JS, Sanderson DW, Devlin DJ, Tollerton IJ, Gordon AW, Methven L, Moloney AP, Kerry JP, O'Sullivan MG.
    Meat Sci; 2019 Aug; 154():86-95. PubMed ID: 31022586
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  • 9. Resting of MAP (modified atmosphere packed) beef steaks prior to cooking and effects on consumer quality.
    O'Sullivan MG, Le Floch S, Kerry JP.
    Meat Sci; 2015 Mar; 101():13-8. PubMed ID: 25462377
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  • 15. 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
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  • 16. 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
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  • 17. Determination of the effect of brand and product identification on consumer palatability ratings of ground beef patties.
    Wilfong AK, McKillip KV, Gonzalez JM, Houser TA, Unruh JA, Boyle EA, O'Quinn TG.
    J Anim Sci; 2016 Nov; 94(11):4943-4958. PubMed ID: 27898955
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  • 18. Towards improving classification of Canadian dark-cutting beef carcasses: Consumer sensory evaluation.
    Leighton PLA, Pietrasik Z, López-Campos O, Rodas-González A, Aalhus J, Prieto N.
    Meat Sci; 2023 Jan; 195():109008. PubMed ID: 36274373
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  • 19. 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
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  • 20. Aging implications on fresh muscle traits of Certified Angus Beef steaks.
    Adcock LA, Sawyer JT, Lambert BD, Jones TN, Ball JJ, Wyatt RP, Jackson J.
    J Anim Sci; 2015 Dec; 93(12):5863-72. PubMed ID: 26641197
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