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dc.contributor.authorFrank, D
dc.contributor.authorJoo, S-T
dc.contributor.authorWarner, R
dc.date.accessioned2020-12-22T03:18:22Z
dc.date.available2020-12-22T03:18:22Z
dc.date.issued2016-12-01
dc.identifierpii: kosfa-36-699
dc.identifier.citationFrank, D., Joo, S. -T. & Warner, R. (2016). Consumer Acceptability of Intramuscular Fat. KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, 36 (6), pp.699-708. https://doi.org/10.5851/kosfa.2016.36.6.699.
dc.identifier.issn1225-8563
dc.identifier.urihttp://hdl.handle.net/11343/257823
dc.description.abstractFat in meat greatly improves eating quality, yet many consumers avoid visible fat, mainly because of health concerns. Generations of consumers, especially in the English-speaking world, have been convinced by health authorities that animal fat, particularly saturated or solid fat, should be reduced or avoided to maintain a healthy diet. Decades of negative messages regarding animal fats has resulted in general avoidance of fatty cuts of meat. Paradoxically, low fat or lean meat tends to have poor eating quality and flavor and low consumer acceptability. The failure of low-fat high-carbohydrate diets to curb "globesity" has prompted many experts to re-evaluate of the place of fat in human diets, including animal fat. Attitudes towards fat vary dramatically between and within cultures. Previous generations of humans sought out fatty cuts of meat for their superior sensory properties. Many consumers in East and Southeast Asia have traditionally valued more fatty meat cuts. As nutritional messages around dietary fat change, there is evidence that attitudes towards animal fat are changing and many consumers are rediscovering and embracing fattier cuts of meat, including marbled beef. The present work provides a short overview of the unique sensory characteristics of marbled beef and changing consumer preferences for fat in meat in general.
dc.languageEnglish
dc.publisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
dc.titleConsumer Acceptability of Intramuscular Fat
dc.typeJournal Article
dc.identifier.doi10.5851/kosfa.2016.36.6.699
melbourne.affiliation.departmentAgriculture and Food Systems
melbourne.source.titleKorean journal for food science of animal resources
melbourne.source.volume36
melbourne.source.issue6
melbourne.source.pages699-708
dc.rights.licenseCC BY-NC
melbourne.elementsid1179674
melbourne.contributor.authorWarner, Robyn
dc.identifier.eissn2234-246X
melbourne.accessrightsOpen Access


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