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| 4. |  | BRITO, G.; PRINGLE, D.; SAN JULIÁN, R.; MONTOSSI, F. Predicting and segregating beef tenderness among uruguayan steer carcasses under commercial conditions using posmortem carcass traits, ph, temperature and colorimeter readings. In: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY (ICoMST), 50., 2004, Helsinki, Finland. Proceedings. Helsinki, 2004.| Biblioteca(s): INIA Tacuarembó. |
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| Registros recuperados : 4 | |
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Registro completo
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Biblioteca (s) : |
INIA Tacuarembó. |
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Fecha actual : |
21/02/2014 |
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Actualizado : |
02/06/2017 |
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Tipo de producción científica : |
Abstracts/Resúmenes |
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Autor : |
BRITO, G.; PRINGLE, D.; SAN JULIÁN, R.; MONTOSSI, F. |
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Afiliación : |
GUSTAVO WALTER BRITO DIAZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; DEAN PRINGLE, The University of Georgia, Animal Science Department, Athens, Georgia, USA.; ROBERTO SAN JULIAN SANCHEZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; FABIO MARCELO MONTOSSI PORCHILE, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
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Título : |
Predicting and segregating beef tenderness among uruguayan steer carcasses under commercial conditions using posmortem carcass traits, ph, temperature and colorimeter readings. |
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Fecha de publicación : |
2004 |
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Fuente / Imprenta : |
In: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY (ICoMST), 50., 2004, Helsinki, Finland. Proceedings. Helsinki, 2004. |
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Idioma : |
Inglés |
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Contenido : |
In the food industry consumer-oriented quality approaches are more and more used if we consider the large development of marketing. The perception of the quality could be defined prior to purchase (beliefs and attitudes), at the point of purchase (intrinsic and extrinsic cues) and upon consumption (sensory attributes).
The National Beef Tenderness Survey conducted in US (1990), documented a relative high incidence of toughness problems among different beef cuts for sale and identified the need to improve retail beef tenderness (George et al., 1999). The US beef industry has made it a priority to address the inconsistency in beef tenderness and has been developed strategies to ensure that all beef has acceptably tender. The development of tenderness based classification systems makes possible to identify carcasses with superior tenderness and add value to these carcasses that are undervalued in current systems. Studies have demonstrated that consumers recognized consistently differences in tenderness and they are willing to pay for this attribute (Boleman et al., 1997). Most of these systems evaluated by research are based on the
relationship between muscle pH (Purchas, 1990; Wulf and Page, 2000), color (Wulf et al., 1997; Vote et al., 2003) and temperature (Jones and Tatum, 1994) with meat tenderness. This strategy to improve consistency of meat palatability ?tenderness as main factor- is also followed by principal meat export countries, such as
Australia (Guarantee tenderness) and New Zealand (NZ Beef and Lamb Quality Mark). Uruguay, as a meat export country in South America ought to follow this approach making a diagnostic of the variation of this attribute and according to the information gathered identifying the critical control points along the meat chain to ensure the consistency on it. MenosIn the food industry consumer-oriented quality approaches are more and more used if we consider the large development of marketing. The perception of the quality could be defined prior to purchase (beliefs and attitudes), at the point of purchase (intrinsic and extrinsic cues) and upon consumption (sensory attributes).
The National Beef Tenderness Survey conducted in US (1990), documented a relative high incidence of toughness problems among different beef cuts for sale and identified the need to improve retail beef tenderness (George et al., 1999). The US beef industry has made it a priority to address the inconsistency in beef tenderness and has been developed strategies to ensure that all beef has acceptably tender. The development of tenderness based classification systems makes possible to identify carcasses with superior tenderness and add value to these carcasses that are undervalued in current systems. Studies have demonstrated that consumers recognized consistently differences in tenderness and they are willing to pay for this attribute (Boleman et al., 1997). Most of these systems evaluated by research are based on the
relationship between muscle pH (Purchas, 1990; Wulf and Page, 2000), color (Wulf et al., 1997; Vote et al., 2003) and temperature (Jones and Tatum, 1994) with meat tenderness. This strategy to improve consistency of meat palatability ?tenderness as main factor- is also followed by principal meat export countries, such as
Australia (Guarantee tenderne... Presentar Todo |
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Palabras claves : |
FOOD INDUSTRY. |
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Asunto categoría : |
L01 Ganadería |
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URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/6809/1/ICOMST-2004.pdf
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Marc : |
LEADER 02465nam a2200157 a 4500
001 1023180
005 2017-06-02
008 2004 bl uuuu u01u1 u #d
100 1 $aBRITO, G.
245 $aPredicting and segregating beef tenderness among uruguayan steer carcasses under commercial conditions using posmortem carcass traits, ph, temperature and colorimeter readings.$h[electronic resource]
260 $aIn: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY (ICoMST), 50., 2004, Helsinki, Finland. Proceedings. Helsinki$c2004
520 $aIn the food industry consumer-oriented quality approaches are more and more used if we consider the large development of marketing. The perception of the quality could be defined prior to purchase (beliefs and attitudes), at the point of purchase (intrinsic and extrinsic cues) and upon consumption (sensory attributes). The National Beef Tenderness Survey conducted in US (1990), documented a relative high incidence of toughness problems among different beef cuts for sale and identified the need to improve retail beef tenderness (George et al., 1999). The US beef industry has made it a priority to address the inconsistency in beef tenderness and has been developed strategies to ensure that all beef has acceptably tender. The development of tenderness based classification systems makes possible to identify carcasses with superior tenderness and add value to these carcasses that are undervalued in current systems. Studies have demonstrated that consumers recognized consistently differences in tenderness and they are willing to pay for this attribute (Boleman et al., 1997). Most of these systems evaluated by research are based on the relationship between muscle pH (Purchas, 1990; Wulf and Page, 2000), color (Wulf et al., 1997; Vote et al., 2003) and temperature (Jones and Tatum, 1994) with meat tenderness. This strategy to improve consistency of meat palatability ?tenderness as main factor- is also followed by principal meat export countries, such as Australia (Guarantee tenderness) and New Zealand (NZ Beef and Lamb Quality Mark). Uruguay, as a meat export country in South America ought to follow this approach making a diagnostic of the variation of this attribute and according to the information gathered identifying the critical control points along the meat chain to ensure the consistency on it.
653 $aFOOD INDUSTRY
700 1 $aPRINGLE, D.
700 1 $aSAN JULIÁN, R.
700 1 $aMONTOSSI, F.
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