Consumer sensory acceptance and value for beef steaks of similar tenderness, but differing in marbling level

Journal of Animal Science

Volumn 82, Issue 11, 2004, Pages 3294-3301

  Killinger, K M ^a   Calkins, C R ^a,b   Umberger, W J ^a   Feuz, D M ^a   Eskridge, K M ^a  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

^b A213 Animal Science   (United States)

Author keywords

Beef Quality; Consumer Panels; Consumer Prices

Indexed keywords

EID: 7244261947     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/2004.82113294x     Document Type: Article

References (22)

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