Discover Community Create You

Loading publication...

Noodle always counts identifier-free feature events for service operation. With your permission, Google Analytics can also estimate audience and engagement. Search text, publication identifiers, cookies, IP addresses and browser fingerprints are never included in Noodle's first-party event counters.

Privacy details

Article

The effect of branding on consumer palatability ratings of beef strip loin steaks.

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 influence of knowing the brand or USDA grade on consumer palatability ratings of beef strip loin steaks. Strip loins were selected to represent 5 USDA grades and brands, USDA Select, Choice, Prime, Certified Angus Beef (CAB; upper 2/3 Choice), and Select, from carcasses of cattle classified as Angus on the basis of phenotype. After 21 d of aging, 2.5-cm-thick...

Read the complete abstract on PubMed

Topics

Share this publication in a Topic to start or enrich a Post.

Share to Cattle
Share to Choice Behavior
Share to Emotions

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Share to Phenotype

Share to Red Meat

Share to Young Adult

Source

Identifiers

PMID: 27898970
DOI: 10.2527/jas.2016-0893

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

Related research

Semantic proximity does not establish scientific evidence.

Research trail→

Click a neighbor to travelStep 1 · 9 closest

The effect of branding on consumer palatability ratings of beef strip loin steaks.PMID 27898970Read ↗

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

Consumer assessment of beef tenderloin steaks from various USDA quality grades at 3 degrees of doneness.Semantic proximity Read ↗

Review: The variability of the eating quality of beef can be reduced by predicting consumer satisfaction.Semantic proximity Read ↗

Assessment of objective measures of beef steak juiciness and their relationships to sensory panel juiciness ratings.Semantic proximity Read ↗

Biochemical measurements of beef are a good predictor of untrained consumer sensory scores across muscles.Semantic proximity Read ↗

Willingness to pay for insect-based food: The role of information and carrierSemantic proximity Read ↗

Environmental impact judgments of meat, vegetarian, and insect burgers: Unifying the negative footprint illusion and quantity insensitivitySemantic proximity Read ↗

Sensory profiling by children aged 6-7 and 10-11 years. 1. A descriptor approachSemantic proximity Read ↗

Sensory profiling by children aged 6-7 and 10-11 years. 2. A modality approachSemantic proximity Read ↗

⌁Select a neighboring publication to make it the new centre.