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Skip to Search Results- 1Goddard, Ellen (Resource Economics and Environmental Sociology)
- 1Heather Bruce (Department of Agricultural, Food and Nutritional Science)
- 1Jendral, Michelle J (Physical Education and Recreation)
- 1Plastow, Graham (Agriculture, Food and Nutritional Science)
- 1Putman, Charles Theodore (Physical Education and Recreation)
- 1Wendy Wismer (Department of Agricultural, Food and Nutritional Science)
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Fall 2020
Meat and carcass quality traits are of increasing interest to the swine industry due to their influence on customer purchasing and repurchasing decisions. However, meat quality traits must be measured post-mortem, meaning that these traits cannot be measured on the potential breeding candidates...
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The Value of Pork Quality in the Eyes of Consumers with Different Beliefs about Traditionally Raised Pork in Edmonton and in Canada
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In this research the value of pork chops with different quality attributes were examined for consumers in Edmonton (with real pork, stated purchase experiments) and across Canada (online survey). Value is examined through stated choice experiments with packaged pork chops labeled with production...