Factors affecting the sensory evaluation of cooked beef quality

Abstract

The 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.