Influence of Production Practice Information on Consumer Eating Quality Ratings of Beef Top Loin Steaks

Influence of Production Practice Information on Consumer Eating Quality Ratings of Beef Top Loin Steaks

The purpose of this study was to identify if consumers’ palatability scores of beef top loin steaks were affected by disclosing production practices or brands related to each product. Strip loins were selected to represent 5 treatments: Grain-Fed Natural (Natural), Certified Angus Beef (CAB), Local...

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Bibliographic Details
Main Authors: Andrea J. Garmyn, J. C. Brooks, M. F. Miller, O. S. Ron, Travis O'Quinn
Format: Article
Language:English
Published: Iowa State University Digital Press 2019-03-01
Series:Meat and Muscle Biology
Subjects:
natural beef
grass-fed
brand recognition
conventional beef
consumer
organic
Online Access:https://www.iastatedigitalpress.com/mmb/article/id/9097/

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