Comparing Honduran and United States Consumers’ Sensory Perceptions of Honduran and U.S. Beef Loin Steaks
The objective of this study was to compare the eating quality characteristics of beef from the United States and Honduras and to assess the willingness of Honduran and U.S. consumers to pay for these products. All U.S. sourced strip loins from grain-finished cattle, aged 21 d, were selected to equal...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2018-08-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/11236/ |