Interrelationships of breed type, USDA quality grade, cooking method, and degree of doneness on consumer evaluations of beef in Dallas and San Antonio, Texas, USA

Meat Science

Volumn 66, Issue 2, 2004, Pages 399-406

  McKenna, D R ^a   Lorenzen, C L ^a   Pollok, K D ^a   Morgan, W W ^a   Mies, W L ^a   Harris, J J ^b   Murphy, R ^b   McAdams, M ^b   Hale, D S ^a   Savell, J W ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

^b Texas Beef Council   (United States)

Author keywords

Beef; Consumer preferences; Market research; Meat grades

Indexed keywords

FLAVORS; MARKETING; RESEARCH;

CONSUMER PREFERENCES;

MEATS;

BOS TAURUS;

EID: 10744226563     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(03)00126-8     Document Type: Article

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