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Consumer sensory analysis of in-bag dry-aged beef from dairy crossbred yearling and 2-year-old cattle

report
posted on 2024-08-12, 20:59 authored by Renyu ZhangRenyu Zhang, Hansani Senadeera, Michelle Yoo, Mustafa FaroukMustafa Farouk, Carolina Realini CujoCarolina Realini Cujo

This project aimed to perform a consumer sensory analysis to (1) determine if dry-ageing is a viable processing strategy to produce rose veal products preferred by consumers; (2) compare the eating quality of dry-aged rose veal to prime beef following the same dry-ageing process.

Funding

AgResearch Strategic Science Investment Fund, SSIF-A25692 (Consumer Experience: Delivering Customized Food Attributes)

History

Publication date

2024-06-28

Project number

  • PRJ0110115

Language

  • English

Does this contain Māori information or data?

  • No

Publisher

AgResearch Ltd

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    Categories

    Keywords

    dry-aged beefconsumer preferences

    Licence

    In Copyright

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