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

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  • Kingston, O.L.
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    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.

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    Bibliographic Info

    Article provided by Australian Agricultural and Resource Economics Society in its journal Review of Marketing and Agricultural Economics.

    Volume (Year): 57 (1989)
    Issue (Month): (December)
    Pages:

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    Handle: RePEc:ags:remaae:12442

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    Related research

    Keywords: Consumer/Household Economics; Food Consumption/Nutrition/Food Safety;

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    1. William J. Martin & Darrell Porter, 1985. "Testing For Changes In The Structure Of The Demand For Meat In Australia," Australian Journal of Agricultural and Resource Economics, Australian Agricultural and Resource Economics Society, vol. 29(1), pages 16-31, 04.
    2. Chalfant, James A & Alston, Julian M, 1988. "Accounting for Changes in Tastes," Journal of Political Economy, University of Chicago Press, vol. 96(2), pages 391-410, April.
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