Will Consumers Pay for Guaranteed Tender Steak?

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.contributor.authoreid	tcs	en_US
dc.contributor.authoreid	seanfox	en_US
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.date.published	1999	en_US
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.identifier.uri	http://hdl.handle.net/2097/2608
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

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