Consumer sensory acceptance and value for beef steaks of similar tenderness, but differing in marbling level1

Journal of Animal Science - Tập 82 Số 11 - Trang 3294-3301 - 2004
Karen Killinger1, Chris R. Calkins1, Wendy J. Umberger2, Dillon M. Feuz2, Kent M. Eskridge3
1#N# Animal Science Department, University of Nebraska, Lincoln 68583
2Department of Agriculture Economics, University of Nebraska, Lincoln 68583
3Statistics

Tóm tắt

Từ khóa


Tài liệu tham khảo

AMSA, 1978, Guidelines for Cookery and Sensory Evaluation of Meat.

AOAC, 1990, Official Methods of Analysis., 15th

NCBA, 1996, Beef Industry Long Range Plan. Beef Industry Long Range Plan Task Force, Natl.

Boleman, 1997, Consumer evaluation of beef of known categories of tenderness, J. Anim. Sci., 75, 1521, 10.2527/1997.7561521x

Coppinger, 1980, Incentives and behavior in English, Dutch and sealed-bid auctions, Econ. Inq., 18, 1, 10.1111/j.1465-7295.1980.tb00556.x

Coursey, 1984, Experimental tests of an allocation mechanism for private, public or externality goods, Scand. J. Econ., 86, 468, 10.2307/3439656

Dransfield, 1998, Consumer selection of steaks as influenced by information and price index, Food Qual. Pref., 9, 321, 10.1016/S0950-3293(98)00017-2

Dunsing, 1959, Visual and eating preferences of consumer household panel for beef from Brahman-Hereford crossbreds and from Herefords, Food Technol., 13, 451

George, 1999, An audit of retail beef loin steak tenderness conducted in eight U. S. cities, J. Anim. Sci., 77, 1735, 10.2527/1999.7771735x

Huffman, 1996, Effect of beef tenderness on consumer satisfaction with steaks consumed in the home and restaurant, J. Anim. Sci., 74, 91, 10.2527/1996.74191x

Killinger, 2004, Consumer visual preference and value for beef steaks differing in marbling level and color, J. Anim. Sci., 82, 3288, 10.2527/2004.82113288x

Melton, 1996, Economic values of pork attributes: Hedonic price analysis of experimental auction data, Rev. Agric. Econ., 18, 613

Menkhaus, 1992, An empirical application of laboratory experimental auctions in marketing research, Agric. Res. Econ., 17, 44

Menkhaus, 1990, Economic value of case ready meats as determined by the consumer: Methods.

Miller, 1998, National beef tenderness evaluation by retail consumers, J. Anim. Sci., 76, 12

Neely, 1998, Beef customer satisfaction: Role of cut, USDA quality grade, and city on in-home consumer ratings, J. Anim. Sci., 76, 1027, 10.2527/1998.7641027x

NAMP, 1997, The Meat Buyer's Guide.

Savell, 1987, National consumer retail beef study: Palatability evaluations of beef loin steaks that differed in marbling, J. Food Sci., 52, 517, 10.1111/j.1365-2621.1987.tb06664.x

Savell, 1989, National consumer retail beef study: Interaction of trim level, price and grade on consumer acceptance of beef steaks and roasts, J. Food Qual., 12, 251, 10.1111/j.1745-4557.1989.tb00328.x

Umberger, 2001, Consumer willingness-to-pay for flavor in beef steaks: An experimental economics approach, Ph.D. Diss.,

USDA, 1997, United States Standards for Grades of Carcass Beef.

Vickery, 1961, Counterspeculation, auctions and competitive sealed tenders, J. Finan., 16, 8, 10.1111/j.1540-6261.1961.tb02789.x