Jack Ellington
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View article: Consumer Acceptability and Demand for Cooked Beef Sausage Formulated With Pre- and Post-Rigor Deboned Beef
Consumer Acceptability and Demand for Cooked Beef Sausage Formulated With Pre- and Post-Rigor Deboned Beef Open
The objective of this study was to compare consumer acceptability and demand between pre- and post-rigor cooked beef sausage. Consumers (N = 100) evaluated the appearance, aroma, flavor, texture, and overall acceptability on a 9-point hedo…
View article: Consumer Acceptability and Willingness-To-Pay of Cooked Beef Bratwurst Sausage Formulated With Pre- or Post-Rigor Beef
Consumer Acceptability and Willingness-To-Pay of Cooked Beef Bratwurst Sausage Formulated With Pre- or Post-Rigor Beef Open
ObjectivesThe current study was designed to determine consumer acceptability and willingness-to-pay (WTP) of 2 products, pre- and post-rigor beef Bratwurst sausages.Materials and MethodsFrom five 24-mo-old Holstein steers, the left chucks …