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Start Over Author "Gentry, Jessica" Publisher wiley-blackwell
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1. Determining Acceptance of Domestic Forage- or Grain-Finished Beef by Consumers from Three Southeastern U.S. States.

Author

Cox, Ryan B., Kerth, Chris R., Gentry, Jessica G., Prevatt, J. Walter, Braden, Kirk W., and Jones, William R.

Subjects
BEEF, COLLAGEN, CONSUMERS, FORAGE
Abstract

The article investigates consumer acceptance of forage-finished and grain-finished beef in the southeastern U.S. About 26 cross-bred steers were finished either on rye grass forage (FOR) or a primarily grain diet (GRAIN). Retail clients rated GRAIN steaks higher in terms of flavor, overall palatability, and price per kilogram compared with FOR steaks. However, there were no differences in any of the three traits among consumers in the take-home study.

Published
2006
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