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 …

There are many slaughter procedures that religions and cultures use around the world. The
two that are commercially relevant are the halal and kosher methods practiced by Muslims …

Abstract The European Union (EU) is the world's third largest producer of beef. This
contributes to the economy, rural development, social life, culture and gastronomy of …

Fat in meat greatly improves eating quality, yet many consumers avoid visible fat, mainly
because of health concerns. Generations of consumers, especially in the English-speaking …

This paper addresses the principles relating to meat standards and grading of beef and
advances the concept that potential exists to achieve significant desirable change from …

Meat tenderness is a quality trait critical to consumer acceptance and determines
satisfaction, repeat purchase, and willingness to pay premium prices. The aim of this review …

Meat quality is a complex concept and can be defined as the characteristics of meat which
satisfy consumers and citizens. The quality concept can be divided into intrinsic quality traits …

Consumer demand in relation to food is shifting towards products that are safe, nutritious,
and of good eating quality. Beef consumers are demanding for experience quality that …

The Australian Beef Industry identified variable eating quality as a major contributor to
declining beef consumption in the early 1990s and committed research funding to address …

This study evaluated the contributions of sensory traits to overall liking in Europe.
Perceptions by untrained consumers of tenderness, juiciness, flavor liking and overall liking …