Measuring and assessing beef quality and sensory traits for retailers and consumers Luis Robledo-Arratia

Measuring and assessing beef quality and sensory traits for retailers and consumers Luis Robledo-ArratiaVerifying qualities that contribute to a pleasurable eating experience prior to consumption is an obstacle for the beef industry. There are many ways to assess eating quality, such as sensory evaluation, shear force measurement and relying on the US Department of Agriculture (USDA) quality grading system. Most recently, research has focused on flavour evaluation and muscle profiling. Unfortunately, there is no silver bullet for non destructive

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