Teaching Consumer Selection of Market Quality Beef by Observable Characteristics.

Halvorson, Dorothy; Jacobson, Marion

Notes FAQ Contact Us

Back to results

Peer reviewed

ERIC Number: EJ154629

Record Type: CIJE

Publication Date: 1977

Pages: N/A

Abstractor: N/A

ISBN: N/A

ISSN: N/A

EISSN: N/A

Teaching Consumer Selection of Market Quality Beef by Observable Characteristics

Halvorson, Dorothy; Jacobson, Marion

Home Economics Research Journal, 5, 3, 190-198, Mar 77

Through a series of five tests, a slide-tape instructional presentation on the identification of beef quality was developed. It was determined that the slide-tape instruction can enable consumers to score more accurately characteristics of raw beef in relation to the characteristics of cooked beef. (Editor/TA)

Descriptors: Audiovisual Instruction, Consumer Education, Educational Needs, Food Standards, Home Economics Education, Instructional Materials, Material Development, Meat, Research, Teaching Methods

Publication Type: N/A

Education Level: N/A

Audience: N/A

Language: N/A

Sponsor: N/A

Authoring Institution: N/A

Grant or Contract Numbers: N/A

Privacy | Copyright | Contact Us | Selection Policy | API