The duration of the outdoor rearing period of pigs influences Iberian ham characteristics [PDF]
, 2007 peer-reviewedThe effect of outdoor rearing duration (75 v 50 days) and rearing system (outdoor v indoor based systems) of Iberian pigs on the chemical composition (fatty acid composition of fat and intramuscular fat, moisture, salt, pigment ...
Carrapiso, A.I. +3 more
core
DEMAND FOR BEEF FROM CATTLE ADMINISTERED GROWTH HORMONES OR FED GENETICALLY MODIFIED CORN: A COMPARISON OF CONSUMERS IN FRANCE, GERMANY, THE UNITED KINGDOM, AND THE UNITED STATES [PDF]
This study compares consumer valuations of beef steaks from cattle produced without growth hormones or genetically modified corn in France, Germany, the United Kingdom, and the United States.
Fox, John A. +2 more
core +1 more source
Performance of hot-mix asphalt using polymer-modified bitumen and marble dust as a filler
, 2023 Diyar Khan +4 more
openalex +1 more source
Korean Consumers’ Preferences and Willingness to Pay for Domestic versus U.S. and Australian Beef with Alternative Attributes [PDF]
In 2007, consumer focus groups and online surveys using choice sets were conducted to examine South Korean’s perceptions of and willingness-to-pay for Australian, U.S. and domestic beef.
Calkins, Chris R., Umberger, Wendy J.
core +1 more source
Valuing Fed Cattle Using Slice Shear Force Measurements [PDF]
Marketing fed cattle using grid pricing has become a popluar way to sell cattle. One of the most important beef characteristics, according to consumers, is beef tenderness. USDA quality grades are poor predictors of meat tenderness.
Riley, John Michael +2 more
core +1 more source
Plaster – An artistic production in the Museum of Marble in Rance – Belgium
, 2023 Florence Peltier
openalex +2 more sources
Preliminary Study of the Targeted Cleaning of an Artificial Gypsum Layer on White Marble [PDF]
, 2021 Yan Liu +4 more
openalex +1 more source
U.S. Consumers' Willingness to Pay for Flavor and Tenderness in Steaks as Determined with an Experimental Auction [PDF]
In a study of beef quality, consumers tasted steak samples and participated in an experimental auction to determine their willingness to pay. Steaks differed in marbling, tenderness, country of origin, and aging method.
Calkins, Chris R. +3 more
core +1 more source
Study on the Static and Dynamic Fracturing Properties of Marble after Being Damaged Dynamically [PDF]
, 2020 Yunqiu Liu +4 more
openalex +1 more source