Effect of Fatty Acid Profiles on Sensory Properties of Beef Evaluated by Korean and Australian Consumer Group

• 영문명: Effect of Fatty Acid Profiles on Sensory Properties of Beef Evaluated by Korean and Australian Consumer Group
• 발행기관: 한국축산식품학회
• 저자명: Cho, S.H. Park, B.Y. Kim, J.H. Hwang, I.H. Kim, D.H. Kim, Y.K. Lee, J.M.
• 간행물 정보: 『학술대회논문집』2004년도 제34차 추계 국제 학술대회, 301~304쪽, 전체 4쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2004.10.31

영문 초록

Total contents of fatty acid compositions such as SFA, MUFA, and PUFA affected the beef preference more for Korean consumers than for Australian consumers while most of fatty acids had no relationship with the beef preference for Australian consumers. Although variations in the absolute concentration and in the relative proportions of different fatty acids would affect the flavor profile, the effect of fatty acids on the preference for clustering depended more on consumer groups than on beef origin.

목차

Introduction

Materials and Methods

Results and Discussion

Summary