Add to ORKGThe value of any product is determined by a customer\u27s willingness to pay for that product, which is determined by that customer\u27s wants and needs. The value of beef is therefore ultimately determined according to beef customers\u27 desires. There are three basic beef carcass characteristics that affect value
Steers and heifers comprising the U.S. fed beef supply are highly variable in biological type, age...
The Oklahoma Agricultural Experiment Station periodically issues revisions to its publications. The ...
Objectives of this study were to evaluate meat quality characteristics and identify consumer palatab...
The value of any product is determined by a customer\u27s willingness to pay for that product, which...
Most cattlemen agree that instrument technology, combined with mechanisms to trace livestock through...
The search for factors influencing the palatability of beef continues. The relative importance of va...
Evaluation of beef quality and composition is important to cattle producers, meat packers and retail...
Evaluation of beef quality and composition is important to cattle producers, meat packers and retail...
The objective of this study was to investigate the influence of grain-finishing on mature beef palat...
Meat quality is a very difficult term to define because it means different things to different peopl...
The relationship of marbling to beef palatability has been the subject of numerous investigations an...
This study focuses on one component of the complex beef tenderness arena - - developing a meat tende...
The market value of a beef carcass at the present time is primarily determined by two factors: (1) t...
Relationships among selected carcass traits and cooked meat palatability were studied on 240 carcass...
Quality grades are used to determine beef value. The U.S. Department of Agriculture grading system c...
Steers and heifers comprising the U.S. fed beef supply are highly variable in biological type, age...
The Oklahoma Agricultural Experiment Station periodically issues revisions to its publications. The ...
Objectives of this study were to evaluate meat quality characteristics and identify consumer palatab...
The value of any product is determined by a customer\u27s willingness to pay for that product, which...
Most cattlemen agree that instrument technology, combined with mechanisms to trace livestock through...
The search for factors influencing the palatability of beef continues. The relative importance of va...
Evaluation of beef quality and composition is important to cattle producers, meat packers and retail...
Evaluation of beef quality and composition is important to cattle producers, meat packers and retail...
The objective of this study was to investigate the influence of grain-finishing on mature beef palat...
Meat quality is a very difficult term to define because it means different things to different peopl...
The relationship of marbling to beef palatability has been the subject of numerous investigations an...
This study focuses on one component of the complex beef tenderness arena - - developing a meat tende...
The market value of a beef carcass at the present time is primarily determined by two factors: (1) t...
Relationships among selected carcass traits and cooked meat palatability were studied on 240 carcass...
Quality grades are used to determine beef value. The U.S. Department of Agriculture grading system c...
Steers and heifers comprising the U.S. fed beef supply are highly variable in biological type, age...
The Oklahoma Agricultural Experiment Station periodically issues revisions to its publications. The ...
Objectives of this study were to evaluate meat quality characteristics and identify consumer palatab...