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...
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| Autors principals: | , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Iowa State University Digital Press
2019-03-01
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| Col·lecció: | Meat and Muscle Biology |
| Matèries: | |
| Accés en línia: | https://www.iastatedigitalpress.com/mmb/article/id/9097/ |
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