Will Consumers Pay for Guaranteed Tender Steak?

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dc.contributor.author Lusk, Jayson
dc.contributor.author Fox, John A.
dc.contributor.author Schroeder, Ted C.
dc.contributor.author Mintert, James
dc.contributor.author Koohmaraie, Mohammad
dc.date.accessioned 2010-02-12T20:52:08Z
dc.date.available 2010-02-12T20:52:08Z
dc.date.issued 2010-02-12T20:52:08Z
dc.identifier.uri http://hdl.handle.net/2097/2608
dc.description.abstract Meat tenderness is one of the most important quality characteristics to beef consumers. Current beef quality grading standards are poorly correlated with meat tenderness. Even within the same quality grade, steak tenderness varies considerably. As a result of consumers frequently experiencing poor steak eating experiences, their confidence in, and demand for beef has been adversely affected. en_US
dc.publisher Virginia Polytechnic Institute. Agricultural and Applied Economics. Research Institute on Livestock Pricing en_US
dc.relation.isPartOf Research bulletin (Virginia Polytechnic Institute. Agricultural and Applied Economics. Research Institute on Livestock Pricing); 3-99 en_US
dc.subject Beef en_US
dc.subject Meat tenderness en_US
dc.subject Consumers en_US
dc.subject Steak en_US
dc.title Will Consumers Pay for Guaranteed Tender Steak? en_US
dc.type Other en_US
dc.date.published 1999 en_US
dc.contributor.authoreid tcs en_US
dc.contributor.authoreid seanfox en_US


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