Emu and ostrich meats were compared with beef to identify and quantify their sensory attributes. A sensory panel was used to compare U.S. Department of Agriculture Choice top sirloin beef with emu and ostrich meat, both ground and intact forms. Comparisons of sensory quality and acceptability...

Product differentiation can consist of identifying the corporate firm that produces the product (such as Kraft) or the producer cooperative that produces the product (such as Ocean Spray). The Catfish Institute (funded by producers, feed mills and processors) was created to promote the generic...

Federal and state governments operate inspection systems to help assure consumers of the wholesomeness and cleanliness of food products. Each major outbreak of human illness attributed to foodborne pathogens or to cancer-causing residues in foods raises questions as to the effectiveness of this...

The expansion of markets for crawfish outside the South Central United States is largely dependent on obtaining the support of grocery stores. Two hundred grocery store managers in each of the nine census divisions in the United States were interviewed by telephone to characterize the store,...

Growth of the franchise restaurant industry and merger activity among restaurants raise questions concerning concentration in the Louisiana restaurant industry. Firm employment data from the Louisiana Department of Labor for selected urban and rural parishes for 1975-86 and the concentration...

Interest in mandatory country-of-origin labeling of fresh meats exists at both the state and national levels. A sample of beef handling firms in Louisiana (processors, retailers and restaurants) was surveyed by telephone to identify the characteristics of these firms that would help explain...