Consumer visual preference and value for beef steaks differing in marbling level and color

Journal of Animal Science

Volumn 82, Issue 11, 2004, Pages 3288-3293

  Killinger, K M ^a   Calkins, C R ^a,b   Umberger, W J ^a   Feuz, D M ^a   Eskridge, K M ^a  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

^b A213 Animal Science   (United States)

Author keywords

Beef; Consumer Preferences; Market Research

Indexed keywords

EID: 7244256074     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/2004.82113288x     Document Type: Article

References (12)

1. AOAC. 1990. Offical Methods of Analysis. 15th ed. Assoc. Off. Anal. Chem., Washington, DC.
2. Coursey, D. L., and V. L. Smith. 1984. Experimental tests of an allocation mechanism for private, public or externality goods. Scand. J. Econ. 86:468-484.
3. Dunsing, M. 1959. Visual and eating preferences of consumer household panel for beef from Brahman-Hereford crossbreds and from Herefords. Food Technol. 13:451-456.
4. Forbes, S. M. C., M. Vaisey, and R. Diamant. 1974. The relationships between consumer criteria for choosing beef and beef quality. Can. Inst. Food Sci. Technol. J. 7:130-135.
5. Jacobs, J. A., J. C. Miller, E. A. Sauter, A. D. Howes, A. A. Araji, T. L. Gregory, and C. E. Hurst. 1977. Bulls versus steers. II. Palatability and retail acceptance. J. Anim. Sci. 46:699-702.
6. Jeremiah, L. E., Z. L. Carpenter, and G. C. Smith. 1972. Beef color as related to consumer acceptance and palatability. J. Food Sci. 37:476-479.
7. Killinger, K. M., C. R. Calkins, W. J. Umberger, D. M. Feuz, and K. M. Eskridge. 2004a. A comparison of consumer sensory acceptance and value of domestic beef steaks and steaks from a branded, Argentine beef program. J. Anim. Sci. 82:3302-3307.
8. Killinger, K. M., C. R. Calkins, W. J. Umberger, D. M. Feuz, and K. M. Eskridge. 2004b. Consumer sensory acceptance and value for beef steaks of similar tenderness, but differing in marbling levels. J. Anim. Sci. 82:3294-3301.
9. Menkhaus, D. J., G. W. Borden, G. D. Whipple, E. Hoffman, and R. A. Field. 1992. An empirical application of laboratory experimental auctions in marketing research. Agric. Res. Econ. 17:44-55.
10. Savell, J. W., H. R. Cross, J. J. Francis, J. W. Wise, D. S. Hale, D. L. Wilkes, and G. C. Smith. 1989. National consumer retail beef study: Interaction of trim level, price and grade on consumer acceptance of beef steaks and roasts. J. Food Qual. 12:251-274.
11. Umberger, W. J. 2001. Consumer willingness-to-pay for flavor in beef steaks: An experimental economics approach. Ph.D. dissertation. University of Nebraska-Lincoln, Lincoln.
12. USDA. 1997. United States Standards for Grades of Carcass Beef. Agric. Marketing Serv., USDA, Washington, DC.