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Consumers demand tenderness rule

Dec 20, 2007
Consumers tell us that tenderness and taste are two of the most important attributes when they are evaluating their beef eating experience. They want tender beef and are willing to pay for it. That was the message Dr. Keith Belk, professor at Colorado State University’s Center for Red Meat Quality and Safety, delivered to agricultural editors and other participants at a Sensory Evaluation Briefing and Wet Lab held at Iowa State University. The training sessi...

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