Please use this identifier to cite or link to this item: https://hdl.handle.net/1959.11/2674
Full metadata record
DC FieldValueLanguage
dc.contributor.authorThompson, John Mitchellen
dc.contributor.authorPolkinghorne, R.en
dc.contributor.authorHwang, I Hen
dc.contributor.authorGee, A Men
dc.contributor.authorCho, S Hen
dc.contributor.authorPark, B Yen
dc.contributor.authorLee, J Men
dc.date.accessioned2009-10-27T09:40:00Z-
dc.date.issued2008-
dc.identifier.citationAustralian Journal of Experimental Agriculture, 48(11), p. 1380-1386en
dc.identifier.issn1446-5574en
dc.identifier.issn0816-1089en
dc.identifier.issn1836-5787en
dc.identifier.issn1836-0939en
dc.identifier.urihttps://hdl.handle.net/1959.11/2674-
dc.description.abstractConsumer responses were examined in an incomplete factorial design where Australian consumers evaluated 216 beef samples derived from 18 cattle killed in Australia and Korean consumers evaluated 216 samples from the same 18 cattle, plus 216 similar samples from 18 Korean cattle. Samples of the 'Mm. triceps brachii', 'longissimus dorsi' and 'semimembranosus' were cooked using grill and Korean barbeque methods. Each sample was sensory tested by 10 consumers, who scored it for tenderness, juiciness, like flavour, and overall liking. Consumers then graded each sample as either unsatisfactory (2 star), good every day (3 star), better than every day (4 star), or premium (5 star) quality. For those samples assessed by both Australian and Korean consumers, the Korean consumers graded a higher proportion of samples 'unsatisfactory' and a lower proportion of samples 'premium' grade product than Australian consumers. Using a composite meat quality score (MQ4) to predict grade, a discriminant analysis showed that the Korean consumers had boundary cut-offs for the lower grades, which were -4–10 palatability units higher than the Australian consumers. Analysis of the residuals between actual and predicted palatability scores showed that the Meat Standards Australia (MSA) grading model produced relatively unbiased estimates within ±2 MQ4 units for the different consumer groups, muscle and carcass suspension treatments, with the exception of the 'M. semimembranosus' samples. Implications of the results for both Korean and Australian beef markets through the use of an empirical grading model to predict palatability are discussed.en
dc.languageenen
dc.publisherCSIRO Publishingen
dc.relation.ispartofAustralian Journal of Experimental Agricultureen
dc.titleBeef quality grades as determined by Korean and Australian consumersen
dc.typeJournal Articleen
dc.identifier.doi10.1071/EA05111en
dcterms.accessRightsBronzeen
dc.subject.keywordsAnimal Productionen
local.contributor.firstnameJohn Mitchellen
local.contributor.firstnameR.en
local.contributor.firstnameI Hen
local.contributor.firstnameA Men
local.contributor.firstnameS Hen
local.contributor.firstnameB Yen
local.contributor.firstnameJ Men
local.subject.for2008070299 Animal Production not elsewhere classifieden
local.subject.seo2008830301 Beef Cattleen
local.profile.schoolSchool of Environmental and Rural Scienceen
local.profile.emailjthompso@une.edu.auen
local.output.categoryC1en
local.record.placeauen
local.record.institutionUniversity of New Englanden
local.identifier.epublicationsrecordpes:6683en
local.publisher.placeAustraliaen
local.format.startpage1380en
local.format.endpage1386en
local.identifier.scopusid54049121031en
local.peerreviewedYesen
local.identifier.volume48en
local.identifier.issue11en
local.access.fulltextYesen
local.contributor.lastnameThompsonen
local.contributor.lastnamePolkinghorneen
local.contributor.lastnameHwangen
local.contributor.lastnameGeeen
local.contributor.lastnameChoen
local.contributor.lastnameParken
local.contributor.lastnameLeeen
dc.identifier.staffune-id:jthompsoen
local.profile.roleauthoren
local.profile.roleauthoren
local.profile.roleauthoren
local.profile.roleauthoren
local.profile.roleauthoren
local.profile.roleauthoren
local.profile.roleauthoren
local.identifier.unepublicationidune:2750en
dc.identifier.academiclevelAcademicen
local.title.maintitleBeef quality grades as determined by Korean and Australian consumersen
local.output.categorydescriptionC1 Refereed Article in a Scholarly Journalen
local.relation.urlhttp://nla.gov.au/anbd.bib-an4599774en
local.search.authorThompson, John Mitchellen
local.search.authorPolkinghorne, R.en
local.search.authorHwang, I Hen
local.search.authorGee, A Men
local.search.authorCho, S Hen
local.search.authorPark, B Yen
local.search.authorLee, J Men
local.istranslatedNoen
local.uneassociationUnknownen
local.atsiresearchNoen
local.sensitive.culturalNoen
local.year.published2008en
Appears in Collections:Journal Article
Files in This Item:
2 files
File Description SizeFormat 
Show simple item record

SCOPUSTM   
Citations

50
checked on Feb 17, 2024

Page view(s)

1,146
checked on Mar 7, 2023
Google Media

Google ScholarTM

Check

Altmetric


Items in Research UNE are protected by copyright, with all rights reserved, unless otherwise indicated.