Handling of the steaks Consumer ques tionnaire Consumer surveys RESULTS AND DISCUSSION LaboraËory Results ObjecËive tests on ra\^r sËeaks Objective tests on cooked steaks Sensory tests on cooked steaks Correlations Consumer Evaluation Results Consumer criteria for judging quality of raw and cooked steaks Consumer preferences for sample steaks Consumer knowledge and understanding of beef inspection and grading MeaË shoppíng and servinp¡ preferences of respondents Consumer satisfacËion wiËh beef steak purchases

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