Title:  Valuing Beef Tenderness

Pub Number: MF2464
Description: Tenderness is beef's most important palatability attribute. Segregate carcasses by tenderness, and tenderize meat. Some consumers will pay more for guaranteed tender steak.
Authors:  Mintert, James -- Lusk, Jayson L. -- Schroeder, Ted C.
Publication Date: May 2000
Resource Type: text
Format: pdf
Language: English
 

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