Impact of price and thickness on consumer selection of ribeye, sirloin, and top loin steaks

Meat Science

Volumn 91, Issue 1, 2012, Pages 8-13

  Leick, C M ^a   Behrends, J M ^a   Schmidt, T B ^a   Schilling, M W ^a  

^a MISSISSIPPI STATE UNIVERSITY   (United States)

Author keywords

Beef; Consumer; Price; Retail; Steak; Thickness

Indexed keywords

CONSUMER; PRICE; RETAIL; STEAK; THICKNESS;

BEEF; TEXTURES;

COSTS;

ANIMAL; ANTIBODY SPECIFICITY; ARTICLE; CATTLE; CHEMISTRY; CONSUMER; ECONOMICS; FAT INTAKE; FEMALE; FOOD HANDLING; FOOD PREFERENCE; HISTOLOGY; HUMAN; MALE; MEAT; PHYSICAL CHEMISTRY; PIGMENTATION; SKELETAL MUSCLE; SOCIOECONOMICS; UNITED STATES;

ANIMALS; CATTLE; CONSUMER SATISFACTION; DIETARY FATS; FEMALE; FOOD HANDLING; FOOD PREFERENCES; HUMANS; MALE; MEAT; MISSISSIPPI; MUSCLE, SKELETAL; ORGAN SPECIFICITY; PHYSICOCHEMICAL PHENOMENA; PIGMENTATION; SOCIOECONOMIC FACTORS;

EID: 84856371085     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.11.021     Document Type: Article

References (12)

1. Brewer M.S. Consumer attitudes: What they say and what they do [Factsheet]. National Pork Board Retrieved from. http://www.pork.org/filelibrary/Factsheets/PorkScience/consumerattitudes04621.pdf.
2. Dransfield E., Zamora F., Bayle M.C. Consumer selection of steaks as influenced by information and price index. Food Quality and Preference 1998, 9:321-326.
3. Garcia L.G., Nicholson K.L., Hoffman T.W., Lawrence T.E., Hale D.S., Griffin D.B., et al. National Beef Quality Audit-2005: Survey of targeted cattle and carcass characteristics related to quality, quantity, and value of fed steers and heifers. Journal of Animal Science 2008, 86:3533-3543.
4. Killinger K.M., Calkins C.R., Umberger W.J., Feuz D.M., Eskridge K.M. Consumer visual preference and value for beef steaks differing in marbling level and color. Journal of Animal Science 2004, 82:3288-3293.
5. Leick C.M., Behrends J.M., Schmidt T.B., Schilling M.W. Consumer selection of constant-weight ribeye, top loin, and sirloin steaks. Meat Science 2011, 87:66-72.
6. McKenna D.R., Roebert D.L., Bates P.K., Schmidt T.B., Hale D.S., Griffin D.B., et al. National Beef Quality Audit-2000: Survey of targeted cattle and carcass characteristics related to quality, quantity, and value of fed steers and heifers. Journal of Animal Science 2002, 80:1212-1222.
7. Platter W.J., Tatum J.D., Belk K.E., Koontz S.R., Chapman P.L., Smith G.C. Effects of marbling and shear force on consumers' willingness to pay for beef strip loin steaks. Journal of Animal Science 2005, 83:890-899.
8. Resurreccion A.V.A. Sensory aspects of consumer choices for meat and meat products. Meat Science 2003, 66:11-20.
9. Savell J.W., Cross H.R., Francis J.J., Wise J.W., Hale D.S., Wilkes D.L., et al. National consumer retail beef study: Interaction of trim level, price, and grade on consumer acceptance of beef steaks and roasts. Journal of Food Quality 1989, 12:251-274.
10. Sweeter K.K., Wulf D.M., Maddock R.J. Determining the optimum beef longissimus muscle size for retail consumers. Journal of Animal Science 2005, 83:2598-2604.
11. USDA United States standards for grades of carcass beef 1997, Agricultural Marketing Service, Livestock and Seed Division, January 1997.
12. USDA Institutional Meat Purchasing Specifications (IMPS) 2010, Agricultural Marketing Service, March 2010.