Journal article
A model relating a function of tenderness, juiciness, flavour and overall liking to the eating quality of sheep meat
Australian Journal of Experimental Agriculture, Vol.45(5), pp.483-489
2005
Abstract
A probabilistic model of consumer perception of sheep meat eating quality is constructed on the basis of a sensory score derived from consumer evaluation of tenderness, juiciness, flavour and overall liking. The model includes consideration of the variability of the sensory score within a mob, the probability that meat with a given sensory score will be perceived by the consumer as correctly classified, and the distribution of the average sensory score within an eating quality grade. Based on this information the model can calculate the frequency with which sheep meat given a sensory score that will fail to meet the consumer expectation of the allocated eating quality grade. The model provides a basis for integrating the information gathered on sheep meat eating quality to formulate a method of classification and to quantify the reliability of this classification. This information can be applied in a variety of ways to evaluate the efficacy, financial or otherwise, of a retailer adopting a given sheep meat eating quality classification based on the nominated eating quality score.
Details
- Title
- A model relating a function of tenderness, juiciness, flavour and overall liking to the eating quality of sheep meat
- Authors/Creators
- A. B. Pleasants (Author/Creator) - AgResearchJ.M. Thompson (Author/Creator)D.W. Pethick (Author/Creator) - Murdoch University
- Publication Details
- Australian Journal of Experimental Agriculture, Vol.45(5), pp.483-489
- Publisher
- CSIRO Publishing
- Identifiers
- 991005545159307891
- Copyright
- © CSIRO 2005
- Murdoch Affiliation
- School of Veterinary and Biomedical Sciences
- Language
- English
- Resource Type
- Journal article
Metrics
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InCites Highlights
These are selected metrics from InCites Benchmarking & Analytics tool, related to this output
- Collaboration types
- Domestic collaboration
- International collaboration
- Citation topics
- 3 Agriculture, Environment & Ecology
- 3.51 Dairy & Animal Sciences
- 3.51.206 Meat Quality
- Web Of Science research areas
- Agriculture, Multidisciplinary
- ESI research areas
- Agricultural Sciences