Results 101 to 110 of about 31,116 (233)
ASSESSING THE COST OF BEEF QUALITY [PDF]
The number of U.S. fed cattle marketed through a value based or grid marketing system is increasing dramatically. Most grids reward Choice or better quality grades and some pay premiums for red meat yield.
Forristall, Cody +2 more
core +1 more source
A Stated Preference Analysis of International Commodity Marketing: South Korean Hotel Meat Buyers' Perceptions of Canadian Beef, US Beef and Australian Beef [PDF]
International Relations/Trade, Livestock Production/Industries,
Kim, Renee B. +3 more
core +1 more source
Taste and Visual Influences on Hispanic Consumers' Preferences and Willingness-to-Pay for Pasture-Fed Beef [PDF]
Experimental Economics methods are used to determine Hispanic consumers’ sensory acceptance of pasture-fed beef and evaluate visual and taste influences on their overall preferences and willingness-to-pay (WTP).
Luo, Jie +3 more
core +1 more source
Improvement of dry-cured Iberian ham sensory characteristics through the use of a concentrate high in oleic acid for pig feeding [PDF]
, 2008 peer-reviewedThe aim of this study was to investigate the sensory characteristics of dry-cured hams from confined Iberian pigs fed on a high oleic (HO) concentrate (HO-Pienso hams), and to study how different the characteristics of these hams are from ...
Carrapiso, A.I. +3 more
core
The Pentelic Marble in the Carnegie Museum of Art Hall of Sculpture, Pittsburgh, Pennsylvania
, 2018 Albert D. Kollar
openalex +1 more source
The Value of Carcass Characteristic EPDs in Bred Heifer Price [PDF]
This study used hedonic modeling to assess the marginal implicit value of bred heifer characteristics and of carcass characteristic expected progeny differences of bred heifer calves. Using data for 692 pens of Show-Me Replacement Heifers Inc.
Dhuyvetter, Kevin C. +3 more
core +1 more source
MARBLE WASTE AND FLY ASH UTILIZATIONS FOR FINE CERAMIC RAW MATERIALS
, 2010 Subari Subari, Suripto Suripto
openalex +2 more sources
Valuing Fed Cattle Using Objective Tenderness Measures [PDF]
Beef tenderness is critical in consumer satisfaction with beef steak products. Current fed cattle valuation systems do not differentiate carcasses based upon tenderness variation. However, considerable research indicates consumers are willing to pay more
Koohmaraie, Mohammad +4 more
core +1 more source