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	Provedor de dados AgEcon (1) Autor Lusk, Jayson L. (1) Parker, Natalie (1) Palavra-chave Agribusiness (1) Beef (1) Best-worst scaling (1) Cloning (1) Conjoint (1) Demand and Price Analysis (1) Fat (1) Food Consumption/Nutrition/Food Safety (1) Livestock Production/Industries (1) M31 (1) Marketing (1) Maximum-difference scaling (1) Omega 3 fatty acid (1) Q13 (1) Mais... Tipo do documento Journal Article (1) Ano 2009 (1) País United States (1) Idioma Inglês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 1 Primeira ... 1 ... Última 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 Registros recuperados: 1 Primeira ... 1 ... Última

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