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 |
