Evaluation of Consumer Acceptability of Meat Processing Methods
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DOI: 10.1017/s0029665117001410
Abstract: T. Lu, P. Wall, M. Burke, N. McCaffrey and A.G.M. Scannell School of Public Health, Physiotherapy and Sports Science, School of Agriculture and Food Science, Institute of Food and Health, University College Dublin, Belfield, Dublin… read more here.
Keywords: consumer acceptability; evaluation consumer; ireland; processing methods ... See more keywords
Consumer acceptability of beef from two sexes supplemented with essential oil mix
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DOI: 10.1071/an15306
Abstract: Essential oils are natural extracts from plants which can be included in cattle diets as an alternative to additives, such as ionophores, to improve the shelf life of meat. The aim of this study was… read more here.
Keywords: beef; acceptability; mix; essential oils ... See more keywords