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Article

Determination of the effect of brand and product identification on consumer palatability ratings of ground beef patties.

Journal of animal science - 1 Nov 2016

Wilfong A K, McKillip K V, Gonzalez J M, Houser T A, Unruh J A, Boyle E A E, O'Quinn T G

Abstract excerpt

The objective of this study was to determine the effect of brand and product identification on consumer palatability ratings of ground beef patties. Six treatments were used in the study: 90/10 Certified Angus Beef (CAB) ground sirloin, 90/10 ground beef, 80/20 CAB ground chuck, 80/20 ground chuck, 80/20 ground beef, and 73/27 CAB ground beef. Ground beef was processed into 151.2-g patties using a patty former...

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Identifiers

PMID: 27898955
DOI: 10.2527/jas.2016-0894

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 6 Sept 2026. Manifest publication-graph-cohort-2026-09-06.1.

Source receipt: pubmed, retrieved 6 Sept 2026.

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