Consumer Assessment of New Zealand Forage Finished Beef Compared to US Grain Fed Beef
Consumer sensory analysis was conducted to determine differences in beef palatability between three process-verified feeding programs (New Zealand fodder beet, New Zealand grass/non-fodder beet, US grain). Beef strip loins were selected to represent low or high expected eating quality (based on elig...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2019-01-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/9075/ |