Skip Navigation and banner
This site will look much better in a browser that supports web standards, but it is accessible to any browser or Internet device.
University of Wyoming
 

Enhancing the Competitiveness of U.S. Red Meats - WYO-374-02

 

Beef quality attributes, health risk perceptions, consumer socio-demographic characteristics, lifestyle characteristics, and beef preference patterns are inter-related. This project will focus on 1) red meat safety and quality issues through new technologies, 2) value-added product development, and 3) evaluation of transmission of economic signals throughout the market.