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    PRE-HARVEST FACTORS AFFECTING BEEF TENDERNESS IN HEIFERS

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    Document anglais portant sur les facteurs affectant la tendreté de la viande chez les femelles.   Although the list of various factors that influence food purchase  decisions continues to grow, “taste” remains the primary reason that many consumers make beef their food of choice for a pleasurable dining experience. Experimental market research has shown that beef consumers equate eating quality (tenderness, flavor, juiciness) with value and that superior eating quality not only increases the likelihood that consumers will purchase beef, but also increases the prices they are willing to pay to obtain the level of eating satisfaction they desire.1-4 Consequently, producing beef that consistently delivers a satisfactory eating experience builds consumer demand and adds value to cattle.
    Organisation : National Cattlemen’s Beef Association
    Auteur(s) : J. D. Tatum, S. L. Gruber, and B. A. Schneider, Colorado State University
    Date de publication : 29 octobre 2007
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