SCOPUS 정보 검색 플랫폼

Volumn 67, Issue 8, 2002, Pages 3190-3193

Improving consumer satisfaction of beef through the use of thermometers and consumer education by wait staff

Author keywords

Beef; Consumer panel; Foodservice

Indexed keywords

EID: 0036812284 PISSN: 00221147 EISSN: None Source Type: Journal
DOI: 10.1111/j.1365-2621.2002.tb08880.x Document Type: Article

Times cited : (18)

References (12)

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- (1995) Beef Steak Color Guide

2
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- The effect of degree of doneness on beef steaks on consumer acceptability of meats in restaurants
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- Cox, R.J.¹ Thompson, J.M.² Cunial, C.M.³ Winter, S.⁴ Gordon, A.J.⁵

3
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- Effect of beef tenderness on consumer satisfaction with steaks consumed in home and restaurants
- Huffman KL, Miller MF, Hoover LC, Wu CK, Brittin HC, Ramsey CB. 1996. Effect of beef tenderness on consumer satisfaction with steaks consumed in home and restaurants. J Anim Sci 74:91-97.
- (1996) J Anim Sci , vol.74 , pp. 91-97
- Huffman, K.L.¹ Miller, M.F.² Hoover, L.C.³ Wu, C.K.⁴ Brittin, H.C.⁵ Ramsey, C.B.⁶

4
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- Perception of degree of doneness of beef by professional chefs
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- Lehmuller, P.¹ Hunt, M.²

5
- 0033087007
- Beef customer satisfaction: Cooking method and degree of doneness on the top loin steak
- Lorenzen CL, Neely TR, Miller RK, Tatum JD, Wise JW, Taylor JF, Buyck MJ, Reagan JO, and Savell JW. 1999. Beef customer satisfaction: Cooking method and degree of doneness on the top loin steak. J Anim Sci 77:637-644.
- (1999) J Anim Sci , vol.77 , pp. 637-644
- Lorenzen, C.L.¹ Neely, T.R.² Miller, R.K.³ Tatum, J.D.⁴ Wise, J.W.⁵ Taylor, J.F.⁶ Buyck, M.J.⁷ Reagan, J.O.⁸ Savell, J.W.⁹

6
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- Retail consumer acceptability of beef tenderness with calcium chloride
- Miller MF, Huffman KL, Gilbert SY, Hamman LL, and Ramsey CB. 1995. Retail consumer acceptability of beef tenderness with calcium chloride. J Anim Sci 73:2308-2314.
- (1995) J Anim Sci , vol.73 , pp. 2308-2314
- Miller, M.F.¹ Huffman, K.L.² Gilbert, S.Y.³ Hamman, L.L.⁴ Ramsey, C.B.⁵

7
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- National Association of Meat Purveyors, Reston VA. 53 p.
- th Ed.). National Association of Meat Purveyors, Reston VA. 53 p.
- (1997) th Ed.)

8
- 0032043934
- Beef consumer satisfaction: Role of cut, USDA quality grade, and city on in-home consumer ratings
- Neely TR, Lorenzen LC, Miller RK, Tatum JD, Wise JW, Buyck MJ, Reagan JO, and Savell JW. 1998. Beef consumer satisfaction: Role of cut, USDA quality grade, and city on in-home consumer ratings. J Anim Sci 76:1027-1033.
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- Neely, T.R.¹ Lorenzen, L.C.² Miller, R.K.³ Tatum, J.D.⁴ Wise, J.W.⁵ Buyck, M.J.⁶ Reagan, J.O.⁷ Savell, J.W.⁸

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- Effect of degree of marbling and internal temperature of doneness of beef rib steaks
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- Rationale for consumer preferences for different degree of doneness of beef strip steaks
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- Savell, J.F.¹ Boleman, S.J.² Boleman, S.L.³ Morgan, W.W.⁴ Miller, R.K.⁵ Savell, J.W.⁶

11
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- Beef consumer satisfaction: Cooking method and degree of doneness effects on the top sirloin steak
- Savell JW, Lorenzen CL, Neely TR, Miller RK, Tatum JD, Wise JW, Taylor JF, Buyck MJ, and Reagan JO, 1999. Beef consumer satisfaction: Cooking method and degree of doneness effects on the top sirloin steak. J Anim Sci 77:645-652.
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- Savell, J.W.¹ Lorenzen, C.L.² Neely, T.R.³ Miller, R.K.⁴ Tatum, J.D.⁵ Wise, J.W.⁶ Taylor, J.F.⁷ Buyck, M.J.⁸ Reagan, J.O.⁹

12
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- Agric Marketing Serv, USDA, Washington, DC
- USDA. 1996. Institutional Meat Purchase Specifications for Fresh Beef Products. Agric Marketing Serv, USDA, Washington, DC.
- (1996) Institutional Meat Purchase Specifications for Fresh Beef Products

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.