Please use this identifier to cite or link to this item: https://hdl.handle.net/1959.11/8760
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dc.contributor.authorRymill, Samantha Ritchieen
dc.contributor.authorThompson, Johnen
dc.contributor.authorEgan, Aubreyen
dc.date.accessioned2011-10-27T11:46:00Z
dc.date.created1997en
dc.date.issued1998en
dc.identifier.urihttps://hdl.handle.net/1959.11/8760en
dc.description.abstractThe level of acceptance and sales of beef rest with the consumers. The major factor contributing to this level is the eating quality of beef. Therefore, when the eating quality of beef is evaluated, it is ultimately desirable to use consumers. However, this is not always practical. Other options for evaluation are the use of a trained taste pane and objective measurements. The method of evaluation is dependent on the particular question being asked by the researcher. This thesis investigated the effect of a number of factors which influence the eating quality of beef Different methods of eating quality evaluation were used in these studies. Two issues which are currently topical in the Australian beef industry are the effects of intramuscular fat and Brahman content on beef eating quality. The influence of these factors, together with others which can affect the sensory evaluation of beef (eg. cooking technique) were studied in this thesis.en
dc.languageenen
dc.titleFactors affecting the sensory evaluation of cooked beef qualityen
dc.typeThesis Masters Researchen
dcterms.accessRightsUNE Greenen
local.contributor.firstnameSamantha Ritchieen
local.contributor.firstnameJohnen
local.contributor.firstnameAubreyen
dcterms.RightsStatementCopyright 1997 - Samantha Ritchie Rymillen
dc.date.conferred1998en
local.thesis.degreelevelMasters researchen
local.thesis.degreenameMaster of Rural Scienceen
local.contributor.grantorUniversity of New Englanden
local.profile.schoolSchool of Environmental and Rural Scienceen
local.profile.emailjthompso@une.edu.auen
local.profile.emailaegan5@une.edu.auen
local.output.categoryT1en
local.record.placeauen
local.record.institutionUniversity of New Englanden
local.identifier.epublicationsrecordvtls008595388en
local.access.fulltextYesen
local.contributor.lastnameRymillen
local.contributor.lastnameThompsonen
local.contributor.lastnameEganen
dc.identifier.staffune-id:jthompsoen
dc.identifier.staffune-id:aegan5en
local.profile.roleauthoren
local.profile.rolesupervisoren
local.profile.rolesupervisoren
local.identifier.unepublicationidune:8950en
dc.identifier.academiclevelAcademicen
dc.identifier.academiclevelAcademicen
local.title.maintitleFactors affecting the sensory evaluation of cooked beef qualityen
local.output.categorydescriptionT1 Thesis - Masters Degree by Researchen
local.description.statisticsepubsVisitors: 210<br />Views: 207<br />Downloads: 15en
local.thesis.borndigitalnoen
local.search.authorRymill, Samantha Ritchieen
local.search.supervisorThompson, Johnen
local.search.supervisorEgan, Aubreyen
local.open.fileurlhttps://rune.une.edu.au/uneprodrest/retrieve/9c36ccd3-33bb-4c22-9a1d-0e182731fc27en
local.open.fileurlhttps://rune.une.edu.au/uneprodrest/retrieve/41eba7b1-4928-46bc-b5cf-5c7916efa474en
local.open.fileurlhttps://rune.une.edu.au/uneprodrest/retrieve/415162ec-7399-453b-ac89-74bacea40397en
local.open.fileurlhttps://rune.une.edu.au/uneprodrest/retrieve/8c6f6911-a8ca-4a20-a66f-7a62347a021ben
local.open.fileurlhttps://rune.une.edu.au/uneprodrest/retrieve/f3b35df2-d5fa-4e1a-82a7-a759f058181aen
Appears in Collections:Thesis Masters Research
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