Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/41609
Type: Conference paper
Title: The importance of beef tenderness, marbling, and production methods to U.S. consumers
Author: Feuz, D.
Umberger, W.
Calkins, C.
Perversi, S.
Sitz, B.
Citation: Journal of Agricultural and Resource Economics, 2003; 28(3):657
Publisher: Western Agricultural Economics Association
Publisher Place: USA
Issue Date: 2003
Conference Name: Western Agricultural Economics Association. Meeting (2003 : Denver, Colorado)
Abstract: Consumers tasted steak samples and participated in an experimental auction to determine their willingness to pay. Samples differed in marbling, tenderness, country of origin, and aging methods. Marbling and tenderness had significant impacts on consumer satisfaction. Samples from Australia were rated lower than U.S. samples, and bids were $1.07 per pound lower than for the U.S. samples. Aging method impacted taste panel ratings and bids. Panelists' flavor rating had the largest impact on willingness to pay.
Description (link): http://agecon.lib.umn.edu/cgi-bin/pdf_view.pl?paperid=23795&ftype=.pdf
Appears in Collections:Agriculture, Food and Wine publications
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