SDSU Beef Day 2020 Summary Publication
Document Type
Other
Publication Date
6-2020
Abstract
Objectives of this study were to evaluate meat quality characteristics and identify consumer palatability preferences for beef raised in different production systems.
Publisher
South Dakota State University
Rights
Copyright © 2020 the Authors
Recommended Citation
Webb, M. J.; Pendell, D. P.; Harty, A. A.; Salverson, R. R.; Underwood, K. R.; Olson, K. C.; and Blair, A. D., "Identifying Consumer Preference for Beef Raised with Different Production Systems" (2020). SDSU Beef Day 2020 Summary Publication. 38.
https://openprairie.sdstate.edu/sd_beefday_2020/38