Influence of Production Practice Information on Consumer Eating Quality Ratings of Beef Top Loin Steaks

The purpose of this study was to identify if consumers’ palatability scores of beef top loin steaks were affected by disclosing production practices or brands related to each product. Strip loins were selected to represent 5 treatments: Grain-Fed Natural (Natural), Certified Angus Beef (CAB), Local...

Täydet tiedot

Bibliografiset tiedot

Päätekijät:	Andrea J. Garmyn, J. C. Brooks, M. F. Miller, O. S. Ron, Travis O'Quinn
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	Iowa State University Digital Press 2019-03-01
Sarja:	Meat and Muscle Biology
Aiheet:	natural beef grass-fed brand recognition conventional beef consumer organic
Linkit:	https://www.iastatedigitalpress.com/mmb/article/id/9097/
Tagit:	Lisää tagi Ei tageja, Lisää ensimmäinen tagi!