Consumer evaluation of palatability characteristics of a beef value-added cut compared to common retail cuts

Meat Science

Volumn 96, Issue 1, 2014, Pages 419-422

  Lepper Blilie, A N ^a   Berg, E P ^a   Germolus, A J ^a   Buchanan, D S ^a   Berg, P T ^a  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

Consumer; Palatability; Value cut

Indexed keywords

BEEF INDUSTRIES; CONSUMER; CONSUMER EVALUATION; PALATABILITY; VALUE CUT;

REGRESSION ANALYSIS;

MEATS;

ANIMAL; ARTICLE; CATTLE; COMPARATIVE STUDY; CONSUMER; GOVERNMENT; HUMAN; MEAT; PALATABILITY; REGRESSION ANALYSIS; TASTE; UNITED STATES; VALUE CUT;

CONSUMER; PALATABILITY; VALUE CUT;

ANIMALS; CATTLE; CONSUMER SATISFACTION; HUMANS; MEAT; REGRESSION ANALYSIS; TASTE; UNITED STATES; UNITED STATES DEPARTMENT OF AGRICULTURE;

EID: 84883221868     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.08.002     Document Type: Article

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