Impact of Disclosing Fat Content, Primal Source, and Price on Consumer Evaluation of Ground Beef
The objective of this study was to evaluate the effect of providing information about the fat content, primal source,and price on consumers’ palatability ratings of ground beef from the same source. Ground beef chubs that were 80% lean/20% fat (n=15/panel type) were obtained, and 151.2 g patties wer...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2022-10-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/15482/ |