The effect of intramuscular fat in beef loin on consumer acceptability
|Cathegory||Publication in specialized journals|
Fat in meat greatly improves eating quality, yet many consumers avoid visible fat, mainly because of health concerns. The objective of this study was to evaluate consumer attitudes and preferences for beef with different amount of intramuscular fat. Two-hundred and one Czech consumers participated in the study, completed questionnaire and evaluated the consumer test with samples of grilled beef differing in amount of intramuscular fat. Statistically significant differences were found in the evaluation of beef, especially for tenderness and overall acceptability, as the score grew with increasing of intramuscular fat content.
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