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For: Bonny S, Hocquette J, Pethick D, Legrand I, Wierzbicki J, Allen P, Farmer L, Polkinghorne R, Gardner G. Untrained consumer assessment of the eating quality of beef: 1. A single composite score can predict beef quality grades. Animal 2017;11:1389-98. [DOI: 10.1017/s1751731116002305] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]  Open
Number Cited by Other Article(s)
1
Martinez HA, Miller RK, Kerth C, Wasser BE. Prediction of beef tenderness and juiciness using consumer and descriptive sensory attributes. Meat Sci 2023;205:109292. [PMID: 37611462 DOI: 10.1016/j.meatsci.2023.109292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 07/20/2023] [Accepted: 07/23/2023] [Indexed: 08/25/2023]
2
Chinese Consumer Assessment of Australian Sheep Meat Using a Traditional Hotpot Cooking Method. Foods 2023;12:foods12051109. [PMID: 36900626 PMCID: PMC10001282 DOI: 10.3390/foods12051109] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Revised: 02/23/2023] [Accepted: 03/02/2023] [Indexed: 03/08/2023]  Open
3
Kang N, Panzone L, Kuznesof S. The role of cooking in consumers' quality formation: An exploratory study of beef steaks. Meat Sci 2022;186:108730. [PMID: 35051874 DOI: 10.1016/j.meatsci.2021.108730] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Revised: 12/21/2021] [Accepted: 12/27/2021] [Indexed: 10/19/2022]
4
Liu J, Ellies-Oury MP, Chriki S, Legrand I, Pogorzelski G, Wierzbicki J, Farmer L, Troy D, Polkinghorne R, Hocquette JF. Contributions of tenderness, juiciness and flavor liking to overall liking of beef in Europe. Meat Sci 2020;168:108190. [DOI: 10.1016/j.meatsci.2020.108190] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Revised: 04/27/2020] [Accepted: 05/11/2020] [Indexed: 10/24/2022]
5
O'Reilly R, Pannier L, Gardner G, Garmyn A, Luo H, Meng Q, Miller M, Pethick D. Minor differences in perceived sheepmeat eating quality scores of Australian, Chinese and American consumers. Meat Sci 2020;164:108060. [DOI: 10.1016/j.meatsci.2020.108060] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2019] [Revised: 01/13/2020] [Accepted: 01/14/2020] [Indexed: 10/25/2022]
6
Influence of Demographic Factors on Sheepmeat Sensory Scores of American, Australian and Chinese Consumers. Foods 2020;9:foods9040529. [PMID: 32331353 PMCID: PMC7230945 DOI: 10.3390/foods9040529] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2020] [Revised: 04/06/2020] [Accepted: 04/13/2020] [Indexed: 11/17/2022]  Open
7
Miller R. Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review. Foods 2020;9:E428. [PMID: 32260287 PMCID: PMC7230179 DOI: 10.3390/foods9040428] [Citation(s) in RCA: 64] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2020] [Revised: 03/12/2020] [Accepted: 03/17/2020] [Indexed: 01/31/2023]  Open
8
Ellies-Oury MP, Lee A, Jacob H, Hocquette JF. Meat consumption – what French consumers feel about the quality of beef? ITALIAN JOURNAL OF ANIMAL SCIENCE 2019. [DOI: 10.1080/1828051x.2018.1551072] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
9
Merlino V, Borra D, Girgenti V, Dal Vecchio A, Massaglia S. Beef meat preferences of consumers from Northwest Italy: Analysis of choice attributes. Meat Sci 2018;143:119-128. [DOI: 10.1016/j.meatsci.2018.04.023] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2016] [Revised: 04/19/2018] [Accepted: 04/20/2018] [Indexed: 10/17/2022]
10
Pannier L, Gardner GE, O'Reilly RA, Pethick DW. Factors affecting lamb eating quality and the potential for their integration into an MSA sheepmeat grading model. Meat Sci 2018;144:43-52. [PMID: 30008337 DOI: 10.1016/j.meatsci.2018.06.035] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2018] [Revised: 06/24/2018] [Accepted: 06/26/2018] [Indexed: 11/25/2022]
11
Review: The variability of the eating quality of beef can be reduced by predicting consumer satisfaction. Animal 2018;12:2434-2442. [DOI: 10.1017/s1751731118000605] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]  Open
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