Identifying Consumer Preference for Beef Raised with Different Production Systems
نویسندگان
چکیده
منابع مشابه
Production performance of beef cows raised on three different nutritionally controlled heifer development programs.
The objective of this study was to determine primiparous heifer performance following three different heifer development strategies that were the result of timed nutrient limitation. Two hundred eighty-two spring-born MARC III heifers were weaned at 203+/-1 d of age and 205+/-1 kg BW. The experiment was conducted on two calf crops with 120 heifers born in 1996 and 162 heifers born in 1997. Trea...
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Pedigree. All individuals in a genetic population (such as a herd, family line, or breed) are related to some extent. One pedigree plan mates individuals more closely related than the average of the population; it is termed inbreeding. Long-term inbreeding in a closed herd may increase genetic uniformity, but inbreeding usually reduces performance, especially in fertility and survival. This is ...
متن کاملLegume finishing provides beef with positive human dietary fatty acid ratios and consumer preference comparable with grain-finished beef.
Consumer liking, proximate composition, pH, Warner-Bratzler shear force, fatty acid composition, and volatile compounds were determined from the LM (longissimus thoracis) of cattle ( = 6 per diet) finished on conventional feedlot (USUGrain), legume, and grass forage diets. Forage diets included a condensed tannin-containing perennial legume, birdsfoot trefoil (; USUBFT), and a grass, meadow bro...
متن کاملIdentifying consumer preferences for specific beef flavor characteristics in relation to cattle production and postmortem processing parameters.
Sensory analysis of ground LL samples representing 12 beef product categories was conducted in 3 different regions of the U.S. to identify flavor preferences of beef consumers. Treatments characterized production-related flavor differences associated with USDA grade, cattle type, finishing diet, growth enhancement, and postmortem aging method. Consumers (N=307) rated cooked samples for 12 flavo...
متن کاملConsumer visual preference and value for beef steaks differing in marbling level and color.
To determine visual preference and value for fresh beef steaks differing in marbling level and color, consumers in Chicago and San Francisco (n = 124 per city) evaluated two pairs of steaks in a retail case. Steaks differing in marbling level (Modest/Moderate vs. Slight) and color (bright, cherry-red vs. dark red) were purchased at retail stores in each city. Consumers selected their preferred ...
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ژورنال
عنوان ژورنال: Meat and Muscle Biology
سال: 2017
ISSN: 2575-985X
DOI: 10.22175/rmc2017.004