TASTE PANEL EVALUATIONS OF THE ACCEPTABILITY AND WILLINGNESS TO PAY FOR ALTERNATIVE BLENDS OF GROUND MEATS
| dc.creator | Prinyawiwatkul, Witoon | |
| dc.creator | Gillespie, Jeffrey M. | |
| dc.creator | Makienko, Igor | |
| dc.creator | Schupp, Alvin R. | |
| dc.creator | O'Neil, Carol E. | |
| dc.creator | Pavon, Noemi | |
| dc.date | 2017-04-01T14:03:15Z | |
| dc.date.accessioned | 2026-07-09T04:24:29Z | |
| dc.description | An untrained consumer panel evaluated the acceptability, willingness to purchase and pricing of several different combinations of fresh ground beef and ground turkey. Important product attributes were flavor and texture, along with previous at home experience with the combined product. Thirty percent turkey appears to be the maximum for acceptability. | |
| dc.identifier | doi:10.22004/ag.econ.35051 | |
| dc.identifier | https://ageconsearch.umn.edu/record/35051/files/sp03sc05.pdf | |
| dc.identifier | http://ageconsearch.umn.edu/record/35051 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/549469 | |
| dc.language | eng | |
| dc.publisher | ||
| dc.source | http://ageconsearch.umn.edu/record/35051 | |
| dc.title | TASTE PANEL EVALUATIONS OF THE ACCEPTABILITY AND WILLINGNESS TO PAY FOR ALTERNATIVE BLENDS OF GROUND MEATS | |
| dc.type | Text |