Australian consumer requirements for beef and lamb - part 2 : consumer preferences for three common cuts from lamb carcasses of varying weights and fatness and subject to different rates of chilling

Author:

Hopkins, A. F.; Congram, I. D.; Shorthose, W. R.

Date of Publication:

1985-04

Publication Type:

Report

Report Title:

Livestock and Meat Authority of Queensland Research Report No. 19,

Keywords:

Food Science Australia; Lamb Meat--Quality; Meat cuts; Consumer requirements; Carcass description system; Lamb; Fat cover; Tenderness; Chilling rate; Electrical stimulation; Meat colour; Carcass chilling; Consumer survey; Juiciness; Lamb carcasses; Marketing

Language:

English

Identifier:

procite:f301046b-7f5e-4ed8-876b-82926d6fa4b8

Attribution Statement:

Hopkins, A. F.; Congram, I. D.; Shorthose, W. R. Australian consumer requirements for beef and lamb - part 2 : consumer preferences for three common cuts from lamb carcasses of varying weights and fatness and subject to different rates of chilling. 1985-04. procite:f301046b-7f5e-4ed8-876b-82926d6fa4b8. http://hdl.handle.net/102.100.100/274955?index=1