Beef customer satisfaction: USDA quality grade and marination effects on consumer evaluations of top round steaks

Journal of Animal Science

Volumn 83, Issue 3, 2005, Pages 662-670

  Behrends, J M ^a   Goodson, K J ^a,e   Koohmaraie, M ^b   Shackelford, S D ^b   Wheeler, T L ^b   Morgan, W W ^a,e   Reagan, J O ^c   Gwartney, B L ^c   Wise, J W ^a,d   Savell, J W ^f  

^a TEXAS A AND M UNIVERSITY   (United States)

^b U S MEAT ANIMAL RESEARCH CENTER   (United States)

^c National Cattlemen's Beef Association   (United States)

^d Marketing Services Division   (United States)

^e Navy 5 ^*  (United States)

^f 2471 TAMU   (United States)

Author keywords

Beef; Consumer Preference; Cookery Method; Degree of Doneness; Market Research; Meat Grades

Indexed keywords

EID: 33644637061     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/2005.833662x     Document Type: Article

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