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    Identifying preferences for specific beef flavor characteristics

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    http://hdl.handle.net/10217/71575
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    OQuinn_colostate_0053A_11361.pdf (1.164Mb)
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    Abstract
    Descriptive sensory analysis of beef samples was conducted at culinary institutions in three regions of the United States to determine differences in beef flavor attributes and flavor preferences among 12 different beef product categories (treatments). Treatments were chosen specifically to permit identification and characterization of production-related beef flavor differences, including effects of USDA grade (Prime, Premium Choice, Low Choice, Select), cattle breed-type (Angus, Holstein, American Wagyu), finishing diet (grass-fed, corn-fed, barley-fed), use of growth technologies (non-implanted, ...
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    Author(s)
    O'Quinn, Travis Gene

    Advisor(s)
    Belk, Keith E.; Tatum, J. Daryl

    Date Issued
    2012
    Format
    born digital; doctoral dissertations
    Collections
    • 2000-2019 - CSU Theses and Dissertations
    • Theses and Dissertations - Department of Animal Sciences

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