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Palatability attributes of beef striploin steaks mechanically enhanced with pork fat were evaluated. Striploins were collected from USDA Standard steer carcasses, longitudinally cut into halves (lateral or medial) and assigned randomly to pork fat injection (PFI) or non-injected control (CON). Loin halves assigned to PFI were enhanced with pork fat using a multi-needle injector. Steaks were analyzed...
This paper presents the combined mid-term findings of the consumer research components of two EU Sixth Framework Programme integrated projects concerning meat, ProSafeBeef and Q-PorkChains. The consumer pillar of ProSafeBeef carried out eight focus group discussions in May 2008, in France, Germany, Spain and the UK. Q-PorkChains conducted a large-scale, web-based, consumer survey in January 2008 in...
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