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Original Articles

Consumers Evaluate Frozen and Grilled Ground Beef and Turkey Product

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Pages 23-33 | Published online: 08 Sep 2008

References

  • Bhattacharya , M. , Hanna , M. A. and Mandigo , R. W. 1988 . “Effect of Frozen Storage Conditions on Yields, Shear Strength and Color of Ground Beef Patties.” . Journal of Food Science , 53 ( 3 ) : 690 – 700 .
  • Brittin , H. C. , Armes , C. L. , Ramsey , C. B. and Simpson , C. D. 1982 . “Consumer Acceptability of Ground Venison.” . Journal of Dietetic Association , 80 ( 6 ) : 557 – 570 .
  • Holben , D. and Holcomb , J. Jr. 2000 . “Consumer Preferences for Seasoned Lean Ground Beef, Turkey and Emu.” . Family and Consumer Sciences Research Journal , 28 ( 3 ) : 401 – 408 .
  • Hsieh , Y. H.P. , Woodward , B. B. and Ho , S. H. 1995 . “Detection of Species Substitution in Raw and Cooked Meats Using Immunoassays.” . Journal of Food Protection , 58 ( 5 ) : 5455 – 559 .
  • Miller , M. J. and Holben , D. H. 1999 . “Consumers Prefer Unseasoned Lean Ground Beef Patties to Patties Made from Turkey Breast or Emu.” . Journal of the American Dietetic Association , 99 ( 2 ) : 224 – 226 .
  • Sensory Evaluation Division, the Institute of Food Technologists . 1981 . “Sensory Evaluation Guide for Testing Food and Beverage Products.” . Food Technology , 35 ( 11 ) : 50 – 59 .
  • Schupp , Alvin , Gillespie , Jeffrey , Prinyawiwatkul , Witoon and O'Neil , Carol . 2003 . “Consumer Preferred Attributes of a Fresh Ground Beef and Turkey Product: A Conjoint Analysis.” Accepted for publication in the July 2003 issue of Journal of Food Distribution Research
  • Schupp , Alvin , Gillespie , Jeffrey , Prinyawiwatkul , Witoon and O'Neil , Carol E. 2002 . “Consumer Perceptions of a Potential Fresh Ground Beef and Poultry Product.” . Journal of Food Products Marketing , 8 ( 1 ) : 49 – 62 .
  • Stern , J. J. , Lyon , C. E. , Musgrove , M. T. , Dickens , J. A. and Wilson , R. L. 1992 . “Comparison of Spoilage Rates in Ground Turkey and Ground Beef.” . Journal of Food Protection , 55 ( 7 ) : 518 – 521 .

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