Data/hora: 17/06/2024 14:38:14

Provedor de dados: 	31	
País: 	United States	
Título: 	CONSUMER VALUATION OF BEEF RIBEYE STEAK ATTRIBUTES	
Autores: 	Lusk,   Jayson L.; Fox,   John A.	
Data: 	2000-05-11	
Ano: 	2000	
Palavras-chave: 	Consumer/Household Economics; Food Consumption/Nutrition/Food Safety.	
Resumo: 	A choice experiment (conjoint analysis) was used to investigate consumer demand for several beef ribeye steak attributes.  Respondents indicated that they would prefer a "“hormone free"” ribeye steak priced up to $6.68/lb. more than a “"non-hormone" free” ribeye steak.  Tenderness was also identified as an important attribute in the consumer purchasing decision as a one-unit increase in the tenderness of a steak (on a scale of one to 10) was associated with a $1.13/lb. premium.  Steak marbling and whether the animal was fed genetically modified corn were of less importance to consumers.	
Tipo: 	Conference Paper or Presentation	
Idioma: 	Inglês	
Identificador: 	1973

http://purl.umn.edu/21793	
Editor: 	AgEcon Search	
Relação: 	American Agricultural Economics Association&gt;2000 Annual meeting, July 30-August 2, Tampa, FL

Selected Paper	
Formato: 	29

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