A comparison of consumer sensory acceptance and value of domestic beef steaks and steaks from a branded, Argentine beef program

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dc.contributor.authorKillinger, K.
dc.contributor.authorCalkins, C.
dc.contributor.authorUmberger, W.
dc.contributor.authorFeuz, D.
dc.contributor.authorEskridge, K.
dc.date.issued2004
dc.description.abstractTo determine consumer sensory acceptance and value of branded, Argentine (grass-finished, aged 30+ d) and domestic (U.S. grain-finished beef, aged 9 d) strip loins were paired based on similar Warner-Bratzler shear force values (P = 0.34) and similar marbling levels (P = 0.82). Consumers in Chicago, IL, and San Francisco, CA (n = 124 per city), evaluated one pair of Argentine and domestic steaks, and had the opportunity to participate in a silent, sealed-bid auction to purchase steaks matching the taste panel samples. Consumers were categorized into three groups based on overall acceptability ratings: 1) those who found Argentine steaks more acceptable, 2) those who found domestic steaks more acceptable, and 3) those who were indifferent. Consumers rated domestic steaks higher (P < 0.05) in juiciness, tenderness, flavor, and overall acceptability. Consumers in both Chicago and San Francisco were willing to pay more (P < 0.05) for domestic steaks ($0.86 and $0.52 per 0.45 kg, respectively). In both cities, consumers who found Argentine samples more acceptable were willing to pay more (P < 0.05) for Argentine steaks ($0.74 per 0.45 kg in Chicago and $1.82 per 0.45 kg in San Francisco), and consumers who found domestic samples more acceptable were willing to pay more (P < 0.05) for domestic steaks ($1.66 per 0.45 kg in Chicago and $1.34 per 0.45 kg in San Francisco). Consumers who were indifferent were willing to pay similar (P = 0.99) amounts for Argentine and domestic steaks. Although some consumers found Argentine beef more acceptable than domestic beef (19.7 and 16.5% in Chicago and San Francisco, respectively) and were willing to pay more for it, most consumers found domestic beef to be more acceptable (59.0% in Chicago and 61.5% in San Francisco) and were willing to pay more to obtain a more acceptable product.
dc.identifier.citationJournal of Animal Science, 2004; 82(11):3302-3307
dc.identifier.doi10.2527/2004.82113302x
dc.identifier.issn0021-8812
dc.identifier.issn1525-3163
dc.identifier.orcidUmberger, W. [0000-0003-4159-7782]
dc.identifier.urihttp://hdl.handle.net/2440/39048
dc.language.isoen
dc.publisherAmer Soc Animal Science
dc.source.urihttp://jas.fass.org/cgi/content/abstract/82/11/3302
dc.subjectBeef quality
dc.subjectConsumer panels
dc.subjectConsumer prices
dc.titleA comparison of consumer sensory acceptance and value of domestic beef steaks and steaks from a branded, Argentine beef program
dc.typeJournal article
pubs.publication-statusPublished

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