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| Harrison, R. Wes; Stringer, Timothy; Prinyawiwatkul, Witoon. |
| Conjoint analysis is used to evaluate consumer preferences for three consumer-ready products derived from crawfish. Utility functions are estimated using two-limit tobit and ordered probit models. The results show women prefer a baked nugget or popper type product, whereas 35- to 44-year-old men prefer a microwavable nugget or patty type product. The results also show little difference between part-worth estimates or predicted rankings for the tobit and ordered probit models, implying the results are not sensitive to assumptions regarding the ordinal and cardinal nature of respondent preferences. |
| Tipo: Journal Article |
Palavras-chave: Consumer/Household Economics. |
| Ano: 2002 |
URL: http://purl.umn.edu/31392 |
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| Taylor, Gary; Andrews, Linda; Gillespie, Jeffrey M.; Schupp, Alvin R.; Prinyawiwatkul, Witoon. |
| Emu and ostrich meats were compared with beef to identify and quantify their sensory attributes. A sensory panel was used to compare U.S. Department of Agriculture Choice top sirloin beef with emu and ostrich meat, both ground and intact forms. Comparisons of sensory quality and acceptability were made after zero, two, four and six months of frozen storage. Differences in flavor, juiciness and texture were detected between ratite meats and beef (the control). The differences were more pronounced for intact cuts than ground meat, with ratite meat usually being rated inferior to beef. Some differences in sensory acceptability across the sic-month storage period were revealed. Implications for marketing the ratite meats are made based upon the study. |
| Tipo: Journal Article |
Palavras-chave: Acceptability; Difference from control; Emu; Ostrich; Sensory quality; Storage; Agribusiness; Livestock Production/Industries. |
| Ano: 1998 |
URL: http://purl.umn.edu/90438 |
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| Schupp, Alvin R.; Gillespie, Jeffrey M.; O'Neil, Carol E.; Prinyawiwatkul, Witoon; Makienko, Igor. |
| A mail survey of 2,000 households in five major U.S. cities identified the most popular definitions of exotic meats, whether the consumers would taste test at their local food store a new exotic meat product having characteristics similar to beef, chicken or catfish, whether the consumer would purchase the same exotic meat product for consumption in the home, and the price they would pay for the new exotic meat product relative to the price of three well established meat products. Approximately 60 percent of the respondents indicated they would taste test, 60 percent were neutral to highly willing to purchase the product, and 85 percent expected to pay an equal or higher price than for a comparable well-established meat product. |
| Tipo: Journal Article |
Palavras-chave: Consumer/Household Economics; Marketing. |
| Ano: 2005 |
URL: http://purl.umn.edu/27716 |
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| Schupp, Alvin R.; Gillespie, Jeffrey M.; Prinyawiwatkul, Witoon; O'Neil, Carol E.. |
| A random sample of 3,400 Louisiana households was surveyed by mail to determine their ratings for a number of product profiles involving a combined fresh ground beef and turkey product. The attributes and levels of the new product included form (fresh, frozen), identity of the packager (retailer, processor), percentage of beef in product (50,70,90), and price of the combined product as a percentage of ground beef (80,90,100). Based on 2,781 observations, the order of importance of the attributes were, in order of declining importance, content, form, price, and packager. Consumer utility was highly sensitive to the content of beef, with a higher content being preferred. |
| Tipo: Journal Article |
Palavras-chave: Consumer/Household Economics. |
| Ano: 2003 |
URL: http://purl.umn.edu/27320 |
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