Consumer attitudes towards beef and acceptability of enhanced beef.

  title={Consumer attitudes towards beef and acceptability of enhanced beef.},
  author={K. L. Robbins and Jack Majgaard Jensen and Kevin J P Ryan and C L Homco-Ryan and F. K. Mckeith and Matthew S. Brewer},
  journal={Meat science},
  volume={65 2},
The objective of this study was to evaluate consumer quality characteristics of enhanced steaks and roasts derived from cattle supplemented with vitamin E during finishing, and to assess the attitudes of these consumers towards beef. Twelve steers were fed either a control (E-) diet or a diet supplemented with dl-alpha tocopheryl acetate (E+). Paired strip loins and rounds were either used as controls (C) or were pumped (P) to 110% of raw weight to contain 0.4% sodium chloride and 0.4% sodium… CONTINUE READING