ISSN:
1750-3841
Quelle:
Blackwell Publishing Journal Backfiles 1879-2005
Thema:
Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
,
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
In comparison to carcasses of B, C or E maturity, carcasses of A maturity produced broiled steaks which: (a) had higher (P 〈 0.05) palatability ratings in 62 to 86% of comparisons, (b) were decidedly less variable (C.V.), (c) were more likely to be assigned high (≥ 6.00) and less likely to be assigned low (≤ 2.99) sensory panel ratings, and (d) were more likely to have low (≤ 3.63 kg) and less likely to have high (≥ 6.35 kg) shear force values. Position within the A or A + B maturity group(s) explained 0–4% (loin steaks) and 10–18% (round steaks) of the observed variation in overall palatability ratings and/or shear force values.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1111/j.1365-2621.1982.tb07627.x
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