influence on the eating quality of fresh pork loin beef cattle. Journal of Animal Science 85(2):430– chops as determined by both trained and consumer 440. sensory panels. Journal of Animal Science 86(3):730– Spanier, A., K. McMillin, and J. A. Miller. 1990. 737. Enzyme activity levels in beef: Effect of postmortem Robbins, K., J. Jensen, K. Ryan, C. Homco-Ryan, F. aging and end point cooking temperature. Journal of McKeith, and S. Brewer. 2003. Consumer attitudes Food Science 55:318–322, 326. towards beef and acceptability of enhanced beef. Meat Spanier, A., J. R. Vercellotti, and J. R. C. James. 1992. Science 65(2):721–729. Correlation of sensory, instrumental and chemical Rohrer, G. A., R. M. Thallman, S. Shackelford, T
annaabi.ee 
