Modelling Meat Quality Attributes.

Recent meat demand models incorporate demand functions for cuts of meat rather than whole carcasses. However, parameters for “meat quality” are seldom included in such models. Modelling difficulty arises as meat cuts are heterogeneous in their quality attributes. Meat quality may be assessed by measurement of attributes including tenderness, juiciness and flavour. Cooking method and cooking time are the two primary factors that affect meat-eating quality. The purpose of this paper is to show how meat quality parameters relate to one another for beef cuts. A quality index for tenderness, juiciness and flavour can be incorporated directly into demand functions.


Issue Date:
2001-01
Publication Type:
Conference Paper/ Presentation
PURL Identifier:
http://purl.umn.edu/125624
Total Pages:
22




 Record created 2017-04-01, last modified 2017-08-26

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