Impact of price and thickness on consumer selection of ribeye, sirloin, and top loin steaks
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference12 articles.
1. Consumer selection of steaks as influenced by information and price index;Dransfield;Food Quality and Preference,1998
2. National Beef Quality Audit–2005: Survey of targeted cattle and carcass characteristics related to quality, quantity, and value of fed steers and heifers;Garcia;Journal of Animal Science,2008
3. Consumer visual preference and value for beef steaks differing in marbling level and color;Killinger;Journal of Animal Science,2004
4. Consumer selection of constant-weight ribeye, top loin, and sirloin steaks;Leick;Meat Science,2011
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