Objectives of this study were to evaluate meat quality characteristics and identify consumer palatability preferences for beef raised in different production systems.
South Dakota State University
Copyright © 2020 the Authors
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.