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External preference mapping of beef: Relationship of fatty acids and flavour precursors with consumer's preferences

Published online by Cambridge University Press:  29 November 2010

O R Oltra ,
L J Farmer ,
B Moss ,
A W Gordon  and
J Birnie
O R Oltra*
Affiliation:
Queen's University Belfast, Belfast, United Kingdom Agri-food and Biosciences Institute, Belfast, United Kingdom
L J Farmer
Affiliation:
Agri-food and Biosciences Institute, Belfast, United Kingdom
B Moss
Affiliation:
Agri-food and Biosciences Institute, Belfast, United Kingdom
A W Gordon
Affiliation:
Agri-food and Biosciences Institute, Belfast, United Kingdom
J Birnie
Affiliation:
Queen's University Belfast, Belfast, United Kingdom
*
Email: ooltra01@qub.ac.uk

Abstract

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Type
THEATRE PRESENTATIONS: Carcass Composition and Meat Quality
Information
Advances in Animal Biosciences , Volume 1 , Issue 1: Proceedings of the British Society of Animal Science and the Agricultural Research Forum , April 2010 , pp. 130
Copyright
Copyright © The Animal Consortium 2010