| Registro completo |
| Provedor de dados: |
AgEcon
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| País: |
United States
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| Título: |
U.S. Consumers' Willingness to Pay for Flavor and Tenderness in Steaks as Determined with an Experimental Auction
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| Autores: |
Feuz, Dillon M.
Umberger, Wendy J.
Calkins, Chris R.
Sitz, Bethany M.
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| Data: |
2006-10-06
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| Ano: |
2004
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| Palavras-chave: |
Beef
Country of origin
Experimental auctions
Marbling
Tenderness
Consumer/Household Economics
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| Resumo: |
In a study of beef quality, consumers tasted steak samples and participated in an experimental auction to determine their willingness to pay. Steaks differed in marbling, tenderness, country of origin, and aging method. Marbling and tenderness had statistically significant impacts on consumers' palatability ratings for steaks. Tenderness significantly impacted consumers' willingness-to pay values. There appear to be threshold levels of marbling and tenderness, below which consumers discount steaks. Steaks from Australia were rated lower for overall acceptability, and bids were lower than for the U.S. steak samples. Dry-aging methods negatively impacted taste panel ratings and bids.
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| Tipo: |
Journal Article
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| Idioma: |
Inglês
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| Identificador: |
23868
http://purl.umn.edu/30913
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| Editor: |
AgEcon Search
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| Relação: |
Journal of Agricultural and Resource Economics>Volume 29, Number 03, December 2004
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| Formato: |
16
application/pdf
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