Consumer Preferences For Loin and Topside Steaks From Beef Carcasses of Different Classification Criteria

O.L. Kingston

Review of Marketing and Agricultural Economics, 1989, vol. 57, issue 01-02-03, 11

Abstract: Considerable resources in the beef industry have recently been devoted to the establishment of a system of product description. A prerequisite for the success of any such system is the objective determination of consumer preferences. The trial outlined in this paper was aimed at determining consumer preferences for beefloin and topside steaks, based on selected carcass classification criteria. It was found that consumers preferred lean steaks from young, electrically stimulated carcasses.

Keywords: Consumer/Household Economics; Food Consumption/Nutrition/Food Safety (search for similar items in EconPapers)
Date: 1989
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Persistent link: https://EconPapers.repec.org/RePEc:ags:remaae:12442

DOI: 10.22004/ag.econ.12442

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