Effects of beef brand image on consumer sensory evaluation with roast beef of varying marbling levels of once-calved crossbred
Author:
Affiliation:
1. Obihiro University of Agriculture and Veterinary Medicine
2. Nobels Co., Ltd.
3. Nobels Food Co., Ltd.
Publisher
Japanese Society of Animal Science
Subject
General Engineering
Link
https://www.jstage.jst.go.jp/article/chikusan/87/4/87_361/_pdf
Reference10 articles.
1. Banovic M, Grunert KG, Barreira MM, Fontes MA. 2009. Beef quality perception at the point of purchase : A study from Portugal. Food Quality and Preference 20, 335-342.
2. Banovic M, Grunert KG, Barreira MM, Fontes MA. 2010. Consumers’ quality perception of national branded, national store brandedand imported store branded beef. Meat Science 84, 54-65.
3. Neely TR, Lorenzen CL, Miller RK, Tatum JD, Wise JW, Taylor JF, Savell JW. 1998. Beef customer satisfaction : Role of cut, USDA quality grade, and city on in-homeconsumer ratings. Journal of Animal Science 76, 1027-1033.
4. Taylor SCS, Moore AJ, Thieesen RB, Bailey CM. 1985. Efficiency of food utilization in traditional and sex-controlled systems of beef production. Animal Production 40, 401-440.
5. SAS. 1985. SAS User’s guide : Statistic. Version 5. pp. 433-506. SAS Institute Inc., Cary, NC.
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1. Diversity of Japanese consumers' requirements, sensory perceptions, and eating preferences for meat;Animal Science Journal;2022-01
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