Sensory capability of young, middle-aged and elderly Irish assessors to identify beef steaks of varying texture

This study assessed the capability of various Irish assessor age cohorts to identify beef steaks of varying texture. Varying steak textures Moderately Tough (MTH), Moderately Tender (MTR) and Tender (TR) were achieved by aging beef longissimus thoracis et lumborum (LTL) muscle for 2, 7 and 21days re...

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Veröffentlicht in:	Meat science 2017-10, Vol.132, p.125-130
Hauptverfasser:	Conroy, Paula M., O' Sullivan, Maurice G., Hamill, Ruth M., Kerry, Joseph P.
Format:	Artikel
Sprache:	eng
Schlagworte:	Adolescent Adult Age Factors Aged Aged, 80 and over Animals Cattle Consumer Behavior Elderly Food Quality Humans Ireland Meat avoidance Middle Aged Red Meat - analysis Red Meat - standards Sensation Sensory decline Texture
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