Language:

comparison of consumer sensory acceptance, purchase intention, and willingness to pay for high quality United States and Spanish beef under different information scenarios

Journal of animal science, 2009-10, Vol.87 (10), p.3392-3402 [Peer Reviewed Journal]

2009 INIST-CNRS ;ISSN: 0021-8812 ;EISSN: 1525-3163 ;DOI: 10.2527/jas.2008-1611 ;PMID: 19542506

Full text available

Citations Cited by

Actions
1. Add to My Research
2. Remove from My Research
3. E-mail
4. Print
5. Permalink
6. Citation
7. EasyBib
8. EndNote
9. RefWorks
10. Delicious
11. Export RIS
12. Export BibTeX

Title:
comparison of consumer sensory acceptance, purchase intention, and willingness to pay for high quality United States and Spanish beef under different information scenarios
Author: Beriain, M.J ; Sánchez, M ; Carr, T.R
Subjects: Adipose Tissue ; Adult ; Aged ; Animal productions ; Animals ; beef ; beef quality ; Biological and medical sciences ; Cattle ; consumer acceptance ; Consumer Behavior ; consumer economics ; consumer education ; consumer expenditure ; consumer preferences ; contingent valuation ; Female ; flavor ; Food industries ; Fundamental and applied biological sciences. Psychology ; Humans ; imports ; information dissemination ; juiciness ; lipid content ; Male ; Meat - economics ; Meat - standards ; Meat and meat product industries ; meat tenderness ; Middle Aged ; perceptions (cognitive) ; Random Allocation ; sensory properties ; Socioeconomic Factors ; Spain ; Taste ; Terrestrial animal productions ; United States ; Vertebrates ; willingness to pay ; Young Adult
Is Part Of: Journal of animal science, 2009-10, Vol.87 (10), p.3392-3402
Description: Tests were performed to identify variation across consumer evaluation ratings for 2 types of beef (Spanish yearling bull beef and US Choice and Prime beef), using 3 information levels (blind scores; muscle fat content + production conditions; and all production data including geographical origin) and 3 consumer evaluation ratings (hedonic rating, willingness to pay, and purchase intention). Further testing was carried out to assess the extent to which expert evaluations converged with those of untrained consumers. Taste panel tests involving 290 consumers were conducted in Navarra, a region in northern Spain. The beef samples were 20 loins of Pyrenean breed yearling bulls that had been born and raised on private farms located in this Spanish region and 20 strip loins from high quality US beef that ranged from high Choice to average Prime US quality grades. The Spanish beef were slaughtered at 507 ± 51 kg of BW and 366 ± 23 d of age. The US beef proved more acceptable to consumers and received greater ratings from the trained panel, with greater scores for juiciness (3.33), tenderness (3.33), flavor (3.46), and fat content (5.83) than for Spanish beef (2.77, 2.70, 3.14, 1.17). The differences in sensory variable rating were more pronounced for the Spanish beef than for the US beef, always increasing with the level of information. The variation in the ratings across different information levels was statistically significant in the case of the Spanish beef, whereas the variation observed in the ratings of the US beef was highly significant in the willingness of consumers to pay a premium. Consumers who appreciated greater quality were also more willing to pay for the additional level of quality.
Publisher: Champaign, IL: American Society of Animal Science
Language: English
Identifier: ISSN: 0021-8812
EISSN: 1525-3163
DOI: 10.2527/jas.2008-1611
PMID: 19542506
Source: MEDLINE
ProQuest Central

Back to results list


INSPIRE LIBRARY - TON DUC THANG UNIVERSITY	(84-028) 37 755 057	Feedback
19 Nguyen Huu Tho St. Dist.7, HCM	thuvien@tdtu.edu.vn	Feedback

comparison of consumer sensory acceptance, purchase intention, and willingness to pay for high quality United States and Spanish beef under different information scenarios

2009 INIST-CNRS ;ISSN: 0021-8812 ;EISSN: 1525-3163 ;DOI: 10.2527/jas.2008-1611 ;PMID: 19542506

Searching Remote Databases, Please Wait