Color and Marbling as Predictors of Meat Quality Perception of Argentinian Consumers

In Argentina, color and intramuscular fat are the main attributes of raw beef quality; however, it is necessary to clarify how consumers use them, in order to establish different marketing strategies. Consumer preferences are affected by multiple factors. Thus, the objective of the present study was...

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Detalles Bibliográficos
Autores principales: Testa, María Laura, Grigioni, Gabriela, Panea, Begoña, Pavan, Enrique
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8304759/
https://www.ncbi.nlm.nih.gov/pubmed/34202782
http://dx.doi.org/10.3390/foods10071465

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8304759/
https://www.ncbi.nlm.nih.gov/pubmed/34202782
http://dx.doi.org/10.3390/foods10071465

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