文章基本信息

标题：Modelling Meat Quality Attributes.
本地全文：下载
作者：Farrell, Terence C.
期刊名称：Journal of Food Distribution Research
印刷版ISSN：0047-245X
出版年度：2001
出版社：Food Distribution Research Society
摘要：Recent meat demand models incorporate demand functions for cuts of meat rather than whole carcasses. However, parameters for “meat quality” are seldom included in such models. Modelling difficulty arises as meat cuts are heterogeneous in their quality attributes. Meat quality may be assessed by measurement of attributes including tenderness, juiciness and flavour. Cooking method and cooking time are the two primary factors that affect meat-eating quality. The purpose of this paper is to show how meat quality parameters relate to one another for beef cuts. A quality index for tenderness, juiciness and flavour can be incorporated directly into demand functions.