Consumer perception of the quality of beef resulting from various fattening regimes

By K. Brunsø, Lone Bredahl, K. Grunert, J. Scholderer. 2005

124 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Tourism, Leisure and Hospitality Management

View Paper: https://www.semanticscholar.org/paper/3d0f13153c4006297ce47df3250717d1b7bf7691

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Citations in the corpus

• Meat quality defined based on pH and colour depending on cattle category and slaughter season. (2018, background): “That situation has resulted from the increased consciousness and demand of consumers who expect food characterized by special dietetic or health properties (Brunso et al., 2005).”