Cross-Cultural Consumer Acceptability and Purchase Intent of Forage-Finished Rib-Eye Steaks-Reference-Cited by-同舟云学术

Cross-Cultural Consumer Acceptability and Purchase Intent of Forage-Finished Rib-Eye Steaks

Published:2015-09-26 Issue:10 Volume:80 Page:S2287-S2295
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Torrico Damir Dennis¹²,Wardy Wisdom¹,Pujols Kairy Dharali¹,Carabante Kennet Mariano¹,Jirangrat Wannita¹³,Scaglia Guillermo⁴,Janes Marlene E.¹,Prinyawiwatkul Witoon¹

Affiliation:

1. School of Nutrition and Food Sciences; Louisiana State Univ. Agricultural Center; Baton Rouge LA 70803 U.S.A

2. Faculty of Veterinary and Agricultural Sciences, Food and Wine Science; The Univ. of Melbourne; Parkville 3010 VIC Australia

3. School of Food and Nutrition, College of Health; Massey Univ; Auckland 0745 New Zealand

4. Iberia Research Station; Louisiana State Univ. Agricultural Center; Jeanerette La. 70544 U.S.A

Funder

USDA-NIFA AFRI

Publisher

Wiley

Subject

Food Science

Reference42 articles.

1. Acceptability of beef from Angus-Hereford or Angus-Hereford-Brahman steers finished on all-forage or a high-energy diet;Bidner;J Food Sci,1986

2. Acceptability of beef finished on all-forage, forage-plus-grain or high energy diets;Bidner;J Anim Sci,1981

3. Comparison of forage-finished and grain-finished beef carcasses;Bowling;J Anim Sci,1977

4. Effects of energy intake and feed source on chemical changes and flavor of ground beef during frozen storage;Brown;J Anim Sci,1979

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