Assessing consumer preferences for rib-eye steak characteristics using confounded factorial conjoint choice experiments

Journal of Muscle Foods

Volumn 21, Issue 2, 2010, Pages 224-242

  Yong, Chin Khian ^a   Eskridge, Kent M ^a   Calkins, Chris R ^b   Umberger, Wendy J ^c  

^a Department of Statistics ^*  (United States)

^b UNIVERSITY OF NEBRASKA LINCOLN   (United States)

^c Veterinary Dentistry and Oral Surgery   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANIMALIA;

EID: 77953971641     PISSN: 10460756     EISSN: 17454573     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2009.00178.x     Document Type: Article

References (8)

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2. Cochran WG, Cox G. Experimental Designs 1957, Wiley, New York
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4. Huffman KL, Miller MF, Hoover LC, Wu CK, Brittin HC, Ramsey CB. Effect of beef tenderness on consumer satisfaction with steaks consumed in the home and restaurant. J. Anim. Sci 1996, 74:91-97.
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6. Miller MF, Carr MA, Crockett KL, Hoover LC, Montgomery JL, Huffman LM, Ramsey CB, Wu KW. National beef tenderness evaluation by retail consumers. J. Anim. Sci 1998, 76(2):12. Suppl, Abstr
7. Montopoli G, Anderson DA. The analysis of discrete choice experiments with correlated error structure. Commun Stat. A-Theory Method 2001, 30(4):615-626.
8. Yong CK. Designing Conjoint Choice Experiments Using Confounded Factorial Designs. 2004, Unpublished PhD Dissertation, Department of Statistics, University of Nebraska, Lincoln, NE