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Palatability Of Ground Beef Increases When Brand Is Disclosed In Consumer Testing, A. K. Wilfong, K. V. Mckillip, J. M. Gonzalez, T. A. Houser, E. A. Boyle, J. A. Unruh, T. G. O'Quinn
Palatability Of Ground Beef Increases When Brand Is Disclosed In Consumer Testing, A. K. Wilfong, K. V. Mckillip, J. M. Gonzalez, T. A. Houser, E. A. Boyle, J. A. Unruh, T. G. O'Quinn
Kansas Agricultural Experiment Station Research Reports
Of the beef products on the market, ground beef is one of the least expensive and most universal. Ground beef represents the largest volume of protein served in the foodservice industry, at 64%, and is the most popular beef item for consumers when preparing meals in their home (NCBA, 2012). To date, little research has evaluated ground beef palatability despite representing a large sector of the beef market. All ground beef is not the same to consumers. Ground beef from branded beef programs, higher lean points, and primal-specific blends are traditionally sold at retail for higher prices. Branding is used …