The most important attributes of beef sensory quality and production variables that can affect it: A review
Livestock Science（2021）
Abstract
•Consumers use mainly price, origin, appearance, and visible fat to predict quality.•Flavour, tenderness, and juiciness are the main quality attributes of eating quality.•The preferences on quality attributes vary among regions/cultures.•Production system strongly influences beef quality.
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Key words
Beef quality,Beef production,Extensive production,Intensive production,Semi-intensive production
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