Proceedings of the Korean Society for Food Science of Animal Resources Conference (한국축산식품학회:학술대회논문집)
- 2004.10a
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- Pages.301-304
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- 2004
Effect of Fatty Acid Profiles on Sensory Properties of Beef Evaluated by Korean and Australian Consumer Group
- Cho, S.H. (National Livestock Research Institute) ;
- Park, B.Y. (National Livestock Research Institute) ;
- Kim, J.H. (National Livestock Research Institute) ;
- Hwang, I.H. (National Livestock Research Institute) ;
- Kim, D.H. (National Livestock Research Institute) ;
- Kim, Y.K. (National Livestock Research Institute) ;
- Lee, J.M. (National Livestock Research Institute)
- Published : 2004.10.29
Abstract
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.
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