Dissertation
A multivariate analysis of two cooking methods for nine muscles from limousin and wagyu steers
Washington State University
Doctor of Philosophy (PhD), Washington State University
08/2005
DOI:
https://doi.org/10.7273/000004782
Handle:
https://hdl.handle.net/2376/373
Abstract
Retail beef cuts are heterogenous due to their function and composition that influences sensory and mechanical attributes of meat products. The levels of attributes change for cooking methods, breed type and muscle type. The aim of this research was to develop a model for analysing variation in beef muscle attribute levels by muscle type, breed and cooking method, and to estimate an economic value for the attributes.
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Details
- Title
- A multivariate analysis of two cooking methods for nine muscles from limousin and wagyu steers
- Creators
- Terence Christopher Farrell
- Contributors
- Jan Roger Busboom (Chair) - Washington State University, Animal Sciences, Department of
- Awarding Institution
- Washington State University
- Academic Unit
- Graduate School
- Theses and Dissertations
- Doctor of Philosophy (PhD), Washington State University
- Publisher
- Washington State University
- Identifiers
- 99900862640101842
- Language
- English
- Resource Type
- Dissertation