| Registro completo |
| Provedor de dados: |
AgEcon
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| País: |
United States
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| Título: |
CONSUMER VALUATION OF BEEF RIBEYE STEAK ATTRIBUTES
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| Autores: |
Lusk, Jayson L.
Fox, John A.
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| Data: |
2000-05-11
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| Ano: |
2000
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| Palavras-chave: |
Consumer/Household Economics
Food Consumption/Nutrition/Food Safety
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| 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.
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| Tipo: |
Conference Paper or Presentation
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| Idioma: |
Inglês
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| Identificador: |
1973
http://purl.umn.edu/21793
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| Editor: |
AgEcon Search
|
| Relação: |
American Agricultural Economics Association>2000 Annual meeting, July 30-August 2, Tampa, FL
Selected Paper
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| Formato: |
29
application/pdf
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