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Home » Keywords » marbling

Items Tagged with 'marbling'

ARTICLES

Eye with Data Tracking Overlay
Meat Science Review

Eye tracking used to further understand consumer perception

The eyes never lie: Application of eye-tracking equipment to understand consumer perception of beef color and marbling.
Hillary Martinez
November 4, 2019
No Comments
The objective of this study was to apply eye-tracking methodology in combination with traditional self-reported measures to further understand consumer perception of beef color and marbling.
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Lamb Loins
Meat Science Review

Effects of marbling, postmortem aging lamb loin

Andrea Garmyn Mallorie Phelps Chance Brooks Ph.D. Mark Miller
March 7, 2019
No Comments
The objective of this study was to evaluate the effects of marbling category and postmortem aging on the palatability of lamb loin chops as determined by U.S. consumers.
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It has long been known Prime-grade beef is often more tender than Select-grade beef, but the biological factors for the difference have not been well-defined.
Meat Science Review

Superoxide Dismutase Activity and beef tenderness

Evaluating the relationship between Superoxide Dismutase 
Activity and Tenderness of USDA Prime and Select-grade beef.
Nicolas Herrera Michael D. Chao Emery Wilkerson Chris R. Calkins
June 16, 2017
No Comments

This project was conducted to evaluate a new hypothesis that may explain the tenderness difference between high- and low-marbled steaks.


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asma

Meat Science Review: Marbling still drives U.S. consumer beer-flavor preferences

Keith E. Belk Egan J. Webb Dale R. Woerner Dustin L. Pendell J. Daryl Tatum R. J. Delmore
December 2, 2014
No Comments
The 2011 National Beef Quality Audit showed that beef retailers and foodservice operators identified beef flavor as the primary attribute of importance when defining eating satisfaction.
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