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January 1, 2001Journal of Animal Science

Consumer thresholds for establishing the value of beef tenderness.

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Authors

MMM.F. MillerTexas Tech UniversityMCMandy A. CarrTexas Tech UniversityCRC. B. RamseyTexas Tech University

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Miller et al. (2001) studied this question.

synapsesocial.com/papers/6a1f562bf7f3ed4f5f2346fahttps://doi.org/10.2527/2001.79123062x
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Consumer evaluation of beef of known categories of tenderness.1997 · 451 citations
  2. 2Consumer Acceptability of Beef Steak Tenderness in the Home and Restaurant1995 · 153 citations
  3. 3Beef customer satisfaction: role of cut, USDA quality grade, and city on in-home consumer ratings.1998 · 171 citations
  4. 4NATIONAL CONSUMER RETAIL BEEF STUDY: INTERACTION OF TRIM LEVEL, PRICE AND GRADE ON CONSUMER ACCEPTANCE OF BEEF STEAKS AND ROASTS1989 · 179 citations
  5. 5RELATIONSHIP OF USDA QUALITY GRADES TO PALATABILITY OF COOKED BEEF<sup>1</sup>1987 · 112 citations