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Consumer Preferences for Amount and Type of Fat in Ground Beef AgEcon
Lusk, Jayson L.; Parker, Natalie.
Scientists and beef industry participants are investigating ways to improve the healthiness of beef. We report results of a nationwide mail survey developed to determine consumers’ preferences for fat content in ground beef and identify how consumers would most like to improve the healthiness of beef. The results from a choice-based conjoint experiment indicate that consumers place significant value on reducing saturated fat and the Omega 6:3 ratio in ground beef, but were relatively unconcerned about conjugated linoleic acid. The relatively new method of best-worst scaling was used to further identify which methods consumers most preferred producers use to improve fat content in beef. The results indicate consumers preferred feeding cattle a grass-fed...
Tipo: Journal Article Palavras-chave: Beef; Best-worst scaling; Cloning; Conjoint; Fat; Maximum-difference scaling; Omega 3 fatty acid; Agribusiness; Demand and Price Analysis; Food Consumption/Nutrition/Food Safety; Livestock Production/Industries; Marketing; M31; Q13.
Ano: 2009 URL: http://purl.umn.edu/48763
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