Factors Affecting Eating Quality of Northern Ireland Beef

D.T. Farrell; L.J. Farmer; T.D.J. Hagan; A.W. Gordon; J. Birnie

Factors Affecting Eating Quality of Northern Ireland Beef

于63rd International Congress of Meat Science and Technology

著者：

D.T. Farrell

D.T. Farrell ¹Agri-Food and Biosciences Institute, Food Research Branch and Statistics Branch, Belfast BT95PX, United Kingdom

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L.J. Farmer

L.J. Farmer ¹Agri-Food and Biosciences Institute, Food Research Branch and Statistics Branch, Belfast BT95PX, United Kingdom

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T.D.J. Hagan

T.D.J. Hagan ¹Agri-Food and Biosciences Institute, Food Research Branch and Statistics Branch, Belfast BT95PX, United Kingdom

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A.W. Gordon

A.W. Gordon ¹Agri-Food and Biosciences Institute, Food Research Branch and Statistics Branch, Belfast BT95PX, United Kingdom

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, and

J. Birnie

J. Birnie ²Dunbia, Granville Industrial Estate, Dungannon, Co. Tyrone, BT701NJ, United Kingdom; david.farrell@afbini.gov.uk

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类型:: 章节

Page Range:: 246–247

DOI:: https://doi.org/10.3920/9789086868605_103

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This study evaluated factors affecting the eating quality of beef produced in Northern Ireland. Expert sensory panels, production and instrumental measurements were conducted on eleven groups of cattle. Principal Component Analysis was used to relate these parameters. Results highlight that eating quality attributes are associated with meat quality measurements as well as pre- and post-slaughter treatments. However there is extensive variation between animals within treatments that is unexplained. Individual cattle show a wide variation of eating quality with beef from some cows having similar eating qualities to continental and Aberdeen Angus cattle.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

ISBN:: 9789086868605

出版社:: Wageningen Academic

印刷出版日期:: 15 Nov 2017

Subjects
- Life Sciences

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Factors Affecting Eating Quality of Northern Ireland Beef

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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