Consumer visual preference and value for beef steaks differing in marbling level and color1

Author:

Killinger K. M.,Calkins C. R.,Umberger W. J.,Feuz D. M.,Eskridge K. M.

Publisher

Oxford University Press (OUP)

Subject

Genetics,Animal Science and Zoology,General Medicine,Food Science

Reference12 articles.

1. Offical Methods of Analysis;AOAC,1990

2. Experimental tests of an allocation mechanism for private, public or externality goods;Coursey;Scand. J. Econ.,1984

3. Visual and eating preferences of consumer household panel for beef from Brahman-Hereford crossbreds and from Herefords;Dunsing;Food Technol.,1959

4. The relationships between consumer criteria for choosing beef and beef quality;Forbes;Can. Inst. Food Sci. Technol. J.,1974

5. Bulls versus steers. II. Palatability and retail acceptance;Jacobs;J. Anim. Sci.,1977

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