Please use this identifier to cite or link to this item: https://une.intersearch.com.au/unejspui/handle/1959.11/2664
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dc.contributor.authorPark, B. Y.en
dc.contributor.authorHwang, I. H.en
dc.contributor.authorCho, S. H.en
dc.contributor.authorYoo, Y. M.en
dc.contributor.authorKim, J. H.en
dc.contributor.authorLee, J. M.en
dc.contributor.authorPolkinghorne, R.en
dc.contributor.authorThompson, John Mitchellen
dc.date.accessioned2009-10-26T15:08:00Z
dc.date.issued2008en
dc.identifier.citationAustralian Journal of Experimental Agriculture, 48(11), p. 1396-1404en
dc.identifier.issn0816-1089en
dc.identifier.otherP630.5/A938en
dc.identifier.urihttps://hdl.handle.net/1959.11/2664en
dc.description.abstractA total of 36 steer carcasses (18 slaughtered in Australia and 18 slaughtered in Korea), where one side had been suspended by the hip (tenderstretch) and the other by the Achilles tendon were used to provide sensory and shear force samples from the 'Mm. triceps brachii', 'longissimus lumborum' and 'semimembranosus'. Sensory samples were cooked using grill (25mm thick) and barbeque (BBQ, 4mm thick) methods and served to 360 untrained Australian and 720 untrained Korean consumers. Australian consumers sensory tested grill and BBQ samples from Australian carcasses (216 samples), while Korean consumers sensory tested grill and BBQ samples from both Australian and Korean carcasses (a total of 432 samples). The three-way interaction between carcass suspension, cooking method and muscle was significant (P < 0.05) for tenderness, overall liking and a composite palatability score (MQ4), where the combination of BBQ cooking and hip suspension resulted in large increases in sensory scores for the 'M. semimembranosus'. Variation in sensory scores and shear force are discussed in the context of possible interactions with cooking temperature. There was a significant (P < 0.05) first order interaction between consumer group and muscle for juiciness score. Consumer effects were significant (P < 0.05) for all sensory scores, being largest for juiciness (-8 sensory units), like flavour and overall liking (both -6 sensory units) andMQ4 (-5 sensory units) scores, with the smallest effect on tenderness (-2 sensory units).en
dc.languageenen
dc.publisherCSIRO Publishingen
dc.relation.ispartofAustralian Journal of Experimental Agricultureen
dc.titleEffect of carcass suspension and cooking method on the palatability of three beef muscles as assessed by Korean and Australian consumersen
dc.typeJournal Articleen
dc.identifier.doi10.1071/EA07189en
dc.subject.keywordsAnimal Productionen
local.contributor.firstnameB. Y.en
local.contributor.firstnameI. H.en
local.contributor.firstnameS. H.en
local.contributor.firstnameY. M.en
local.contributor.firstnameJ. H.en
local.contributor.firstnameJ. M.en
local.contributor.firstnameR.en
local.contributor.firstnameJohn Mitchellen
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:6687en
local.publisher.placeMelbourne, Australiaen
local.format.startpage1396en
local.format.endpage1404en
local.peerreviewedYesen
local.identifier.volume48en
local.identifier.issue11en
local.contributor.lastnameParken
local.contributor.lastnameHwangen
local.contributor.lastnameChoen
local.contributor.lastnameYooen
local.contributor.lastnameKimen
local.contributor.lastnameLeeen
local.contributor.lastnamePolkinghorneen
local.contributor.lastnameThompsonen
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.profile.roleauthoren
local.identifier.unepublicationidune:2740en
dc.identifier.academiclevelAcademicen
local.title.maintitleEffect of carcass suspension and cooking method on the palatability of three beef muscles as assessed by Korean and Australian consumersen
local.output.categorydescriptionC1 Refereed Article in a Scholarly Journalen
local.relation.urlhttp://nla.gov.au/anbd.bib-an4599774en
local.description.statisticsepubsVisitors: 381<br />Views: 385<br />Downloads: 0en
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