Australian and United States Consumer Acceptance of Beef Brisket Cooked Using the Low and Slow Barbeque Method

Australian and United States Consumer Acceptance of Beef Brisket Cooked Using the Low and Slow Barbeque Method

Meat Standards Australia (MSA) sensory protocols have been effectively utilized in beef for international consumers employing several cooking methods. Our objective was to compare the consumer response of Australian and American consumers to paired beef brisket samples utilizing a newly developed lo...

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Bibliographic Details
Main Authors: Jarrod Lees, Nicholas Hardcastle, Justin Johnston, Rohen Wong, Holly Cuthbertson, Garth Tarr, Andrea Garmyn, Markus Miller, Rod Polkinghorne, Peter McGilchrist
Format: Article
Language:English
Published: MDPI AG 2024-09-01
Series:Foods
Subjects:
consumer sensory
<i>M. pectoralis profundus</i>
<i>M. pectoralis superficialis</i>
Meat Standards Australia
smoking
tenderness
Online Access:https://www.mdpi.com/2304-8158/13/19/3049
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https://www.mdpi.com/2304-8158/13/19/3049

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