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Consumer Acceptance of Beef Produced Under Alternative Feeding Systems

  • Alvin R. Schupp (a1), Thomas D. Bidner (a2) and Nancy C. Clark (a1)

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Much of the beef produced and sold in the United States before World War II was from grass- or limited grain-fed cattle. However, development of the modern large-scale cattle feeding industry in the 1950s and 1960s greatly increased supplies of grain-fed beef and, by the early 1970s, many American consumers found only USDA Choice beef from heavy, grain-fed cattle in supermarkets. Consumers soon became conditioned to the flavor, juiciness, and tenderness of high quality, well-marbled beef. Proponents of forage or limited grain finishing systems found little support at any marketing level.

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References

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Duncan, David.New Multiple Range and Multiple F Tests.Biometrics. 11 (1955):142.
Senate Select Committee on Nutrition and Human Needs. “Dietary Goals for the United States.Washington, D.C: U.S. Government Printing Office, Feb. 1977.
Thomas, Leo H.Mortality from Arteriosclerosis Disease and Consumption of Hydrogenated Oils and Fats.Brit. J. Prev. and Soc. Med. June 29,1975,82–9.

Consumer Acceptance of Beef Produced Under Alternative Feeding Systems

  • Alvin R. Schupp (a1), Thomas D. Bidner (a2) and Nancy C. Clark (a1)

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