Research in Beef Tenderness and Palatability in the Era of Big Data

Autor: David Pethick, Graham Gardner, Isabelle Legrand, Jean-François Hocquette, Jerzy Wierzbicki, Marie-Pierre Ellies-Oury, Rod J. Polkinghorne

Publikováno v: Meat and Muscle Biology, Vol 4, Iss 2 (2020)

For decades, research has focused on predicting beef palatability using muscle biochemical traits, and various biomarkers. In these approaches, a precise definition of the variable to predict (tenderness assessed by panelists, untrained consumers, or

Externí odkaz: https://doaj.org/article/99a2047a0b1840ac81557f1fe1e2dcda

Research in Beef Tenderness and Palatability in the Era of Big Data

Autor: Marie-Pierre Ellies-Oury, I. Legrand, Rod Polkinghorne, Jerzy Wierzbicki, Graham E. Gardner, Jean-François Hocquette, David W. Pethick

Publikováno v: Meat and Muscle Biology
Meat and Muscle Biology, 2020, 4 (2), pp.1-13. ⟨10.22175/mmb.9488⟩

International audience; For decades, research has focused on predicting beef palatability using muscle biochemical traits and various bio-markers. In these approaches, a precise definition of the variable to predict (tenderness assessed by panelists,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::96e05dd8d4ee508a563e13d98801fbaa
https://hal.inrae.fr/hal-02917766/document

Oczekiwania polskich konsumentów dotyczące informacji zamieszczanych na opakowaniu mięsa wołowego

Autor: Jerzy Wierzbicki, Katarzyna Cieszyńska, Krystyna Gutkowska, Sylwia Żakowska-Biemans, Polskie Zrzeszenie Producentów Bydła Mięsnego

Publikováno v: Zeszyty Naukowe SGGW - Ekonomika i Organizacja Gospodarki Żywnościowej. :33-46

In Poland, meat is sold mostly in unpackaged form. However, due to the changing needs of the clients who look for convenience, packaged beef is gaining popularity. Consumers become more interested in the information placed on the packaging. According

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d255f1599d4cd1f841f3cfd3ba87bd89
https://doi.org/10.22630/eiogz.2015.112.46

Contributions of tenderness, juiciness and flavor liking to overall liking of beef in Europe

Autor: Jerzy Wierzbicki, Grzegorz Pogorzelski, Jean-François Hocquette, Sghaier Chriki, Jingjing Liu, Marie-Pierre Ellies-Oury, I. Legrand, Declan J. Troy, Rod Polkinghorne, Linda J. Farmer

Publikováno v: Meat Science
Meat Science, Elsevier, 2020, 168, pp.108190. ⟨10.1016/j.meatsci.2020.108190⟩

This study evaluated the contributions of sensory traits to overall liking in Europe. Perceptions by untrained consumers of tenderness, juiciness, flavor liking and overall liking were determined using the Meat Standards Australia protocols. Accordin

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b647a830c54180229c476faa38732078
https://doi.org/10.1016/j.meatsci.2020.108190

Untrained consumer assessment of the eating quality of European beef: 2. Demographic factors have only minor effects on consumer scores and willingness to pay

Autor: David W. Pethick, Linda J. Farmer, S.P.F. Bonny, I. Legrand, Paul Allen, Jean-François Hocquette, Graham E. Gardner, Jerzy Wierzbicki, R.J. Polkinghorne

Publikováno v: animal
animal, Published by Elsevier (since 2021) / Cambridge University Press (until 2020), 2017, 11 (8), pp.1399-1411. ⟨10.1017/S1751731117000076⟩
Animal
Animal, Published by Elsevier (since 2021) / Cambridge University Press (until 2020), 2017, 11 (8), pp.1399-1411. ⟨10.1017/S1751731117000076⟩
animal, Cambridge University Press (CUP), 2017, 11 (8), pp.1399-1411. 〈10.1017/S1751731117000076〉
Animal, Vol 11, Iss 8, Pp 1399-1411 (2017)
animal, Cambridge University Press (CUP), 2017, 11 (8), pp.1399-1411. ⟨10.1017/S1751731117000076⟩

The beef industry must become more responsive to the changing market place and consumer demands. An essential part of this is quantifying a consumer's perception of the eating quality of beef and their willingness to pay for that quality, across a br

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dad805ff5df4cb1337270c27e49fd5f3
https://hal.archives-ouvertes.fr/hal-01604298