Meat Science Review

Beef production technology and its effect on consumer preference

Megan J. Webb Dustin L. Pendell Adele A. Harty Robin R. Salverson C. A. Rotz Keith R. Underwood Ken C. Olson Amanda D. Blair

December 8, 2017

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A recent study funded by the Minnesota Beef Council was conducted to 1) evaluate meat quality characteristics, and 2) identify consumer palatability and label preferences for beef raised in different production systems.

As an addendum to our blockbuster 2020 State of the Industry Report in the October issue of The National Provisioner, this webinar will dig deeper into the trends and numbers driving the animal protein marketplace. How are consumers voting with their dollars? What are processors and producers seeing in the marketplace?

The National Provisioner

October 2020

Check out the October 2020 edition of The National Provisioner: Epic disruption: The State of the Industry 2020. This year has been an anomaly because of the effects of COVID-19 on the food industry. This special report helps provide insight as to why and how the pandemic has affected the industry.

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Check out the October 2020 edition of Independent Processor: White Oak Pastures, chronic wasting disease facts that hunters and processors need to know, Indian cuisine, online steak shopping and much more!

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