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    1. Assessing consumer willingness to pay for ground bison given nutrition information

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    2. Awareness of risks: changing how hamburgers are cooked

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    3. Changes in consumer knowledge, behavior, and confidence since the 1996 PR/HACCP final rule

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    5. Is there a real difference between conventional and organic meat? Investigating consumers' attitudes towards both meat types as an indicator of organic meat's market potential

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    6. Knowledge, attitude and practice of the use of irradiated meat among respondents to the foodnet population survey in Connecticut and New York

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    8. The role of livestock production ethics in consumer values towards meat

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    9. U.S. consumers had short-term response to first BSE (bovine spongiform encephalopathy) announcements

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