Browsing by Author "Pendell, Dustin L., committee member"

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Open Access
Analysis of Chinese and U.S. soy markets and trade dynamics
(Colorado State University. Libraries, 2012) Zhu, Yuefeng, author; Thilmany, Dawn D., advisor; Pendell, Dustin L., committee member; Pena, Anita Alves, committee member
The stable soybean (and soy product) trade relationship between the U.S. and China is threatened by various market factors. This thesis analyzes the drivers behind soybean trade between the U.S. and China. The economic models are constructed and estimated by Seemingly Unrelated Regressions (SURs) to discover what factors may be influencing U.S. domestic soybean (and soy product) demand, as well as factors influencing U.S. export volumes and China import volumes. Discussion of policy implications will be provided based on the estimation results.
Open Access
Benchmark of lamb quality in U.S. retail and foodservice markets
(Colorado State University. Libraries, 2015) Hoffman, Travis William, author; Belk, Keith E., advisor; Woerner, Dale R., committee member; Ahola, Jason K., committee member; Pendell, Dustin L., committee member; Holt, Timothy N., committee member
Quality is an accumulation of attributes that satisfy customer preferences and expectations. Lamb quality is a moving target that means different things to the supply chain and sheep/lamb industry stakeholders. The objectives of this research were to determine the rank, definition, relative preference, and willingness to pay (WTP) for seven quality attributes and quantify product attributes of lamb at U.S. retail markets. Structured interviews of retail and foodservice respondents were conducted from May 2014 to March 2015 via face-to-face or telephone with lamb/protein purchaser representatives of retail (n = 60), foodservice (n = 45), and purveyor (n = 15) marketing sectors. Shares of preference (relative percentage of preference) in best/worst evaluation for all interviews indicated that eating satisfaction (38.9%) was the most important attribute. Shares of preference for all seven specified quality attributes were statistically different from each other (P < 0.05). Credence attributes of origin (17.2%) and sheep raising practices (13.6%) ranked second and third overall, respectively. Physical product characteristic traits of product appearance/composition (10.5%) and weight/size (8.5%) were ranked fourth and fifth in shares of preference, respectively. Nutrition/wholesomeness (7.1%) ranked sixth and product convenience/form (4.2%) ranked seventh in the overall ranking across all sectors of retailer, foodservice, and purveyor interview respondents. In WTP analyses, origin (25.8%) and sheep raising practices (20.0%) had the greatest likelihood of being a non-negotiable requirement for lamb purchasers. Eating satisfaction was the trait most likely to receive a premium (71.7%) from buyers, and product assurance of eating satisfaction generated the greatest average WTP premium (18.6%). This research indicated, across all sectors, eating satisfaction, defined as lamb flavor/taste, was the most important quality trait to those who purchase lamb. In-store evaluations of retail lamb labels showed that lamb shoulder and loin chops originating from the U.S. garnered the greatest price premiums compared to either New Zealand or Australian lamb (P < 0.05). Lamb was merchandised to American consumers at specialty type stores at an increased price per kg premium than either locally owned or national grocery chains (P < 0.05). Lamb shoulder prices at retail were merchandised with the greatest premium for product of U.S. origin from a specialty store packaged in modified atmosphere packaging and labeled with local (+ $5.42/kg) and natural (+ $5.40/kg) claims (P < 0.05). Lamb loin prices at retail were merchandised with the greatest premium for product of U.S. origin from a specialty store merchandised in a full service case or modified atmosphere packaged and labeled with a source verified and branded (+ $7.21/kg) label claim (P < 0.05). Shoulder and loin chop prices analyzed via hedonic modeling were not different for store location (East, Central, and West) nor USDA process verified Never-Ever 3 claim (P > 0.05). Additionally, this research indicated that lamb loin and rib chops purchased at U.S. retail markets originating from U.S. lamb were the most muscular. Loin eye area of loin chops from U.S. origin were greater (19.55 cm2) than Australian chops (16.77 cm2), and chops from New Zealand (14.52 cm2) were the least muscular (P < 0.05). Also, Australian lamb (0.64 cm) had a trimness advantage of external fat of loin chops compared to lamb originating from either the U.S (0.84 cm) or New Zealand (0.86 cm; P < 0.05). Lamb producers should strive to place a strategic emphasis on quality attributes identified in this research to ensure eating satisfaction and lamb flavor are optimized for American Lamb, and to produce lamb with product authenticity attributes requested by retail and foodservice sectors, and inevitably American lamb consumers. An important application of the research included the development of an American lamb quality mission to: improve the consistency of quality, cutability, and marketability of American lamb with a consumer driven focus. The final phase of this project was a sheep/lamb industry strategy workshop that identified goals to: 1) Address factors contributing to lamb flavor, their impact on consumer satisfaction, and align flavor characteristics with target markets; 2) Improve lamb management to hit market-ready targets for product size, composition, and eating satisfaction while reducing production costs; and 3) Identify and capitalize on market opportunities for American lamb. A continuous improvement mentality is essential to lamb quality management throughout the supply chain in order to maintain (and increase) market share and demand for American lamb.
Open Access
Consumer preferences for beef flavor
(Colorado State University. Libraries, 2014) Webb, Megan Jean, author; Woerner, Dale R., advisor; Belk, Keith E., advisor; Pendell, Dustin L., committee member; Engle, Terry E., committee member
For consumer satisfaction to occur, beef retailers and producers must continuously provide beef that contributes to desirable beef flavor. The objectives of this research was: 1) determine the consist of preference for beef flavors resulting from various production practices among beef consumers, 2) develop a true ranking of preference via best-worst (B/W) scaling, and 3) identify the proportion of preference for beef product categories resulting from various production practices. Nine consumer panels were conducted in three different geographical locations (eastern, central and western US). Consumer beef flavor preference was determined using B/W scaling, multinomial logit, and random parameter logit models in SAS® MDC. Proximate analysis and consumer ranking of attributes when making beef purchases was analyzed using an ANOVA, then means were separated using least squares means in SAS® and consumer demographic information was analyzed using PROC GLIMMIX. Overall, the four samples with the greatest percentage of lipid, F-1 Wagyu x Angus (20.2%), wet-aged upper two-thirds USDA Choice (15.6%), USDA Prime (14.7%), and dry-aged upper two-thirds USDA Choice (13.7%) resulted in a greater percentage of preference for flavor than product categories with a lower percent lipid, low USDA Choice (12.5%), USDA Select (11.9%), beef derived from domestic grass-fed cattle (6.8%); and beef derived from Uruguayan grass-fed cattle (4.5%). Results suggest the incorporation of Wagyu genetics, breeding cattle for a greater propensity of lipid, and grain finishing market beef cattle should result in a more preferred beef flavor characteristic. Results from demographic preference show females, Millennials (18 - 34 years of age), and respondents with an average or higher household income are more likely to consider beef derived from Uruguayan grass-fed cattle as their least preferred sample. Results from consumers making beef purchasing decisions show marbling level (3.8) and USDA grade of product (4.2) are moderately important and if the product was grass-fed vs. grain-fed (7.5) is the least important beef characteristic. Demographic information shows Baby Boomers (over 50 years of age) prefer beef derived from domestic grass-fed cattle (10.3%) more than both Generation X (6.0%; 35 - 50 years of age) and Millennials (7.1%; P < 0.05). Baby Boomers (18.6%) also prefer dry-aged upper two-thirds USDA Choice more than Millennials (13.6%; P < 0.05).
Open Access
Discovering dimensional differences among Holstein and conventional beef middle meat cuts and consumer preferences for appearance
(Colorado State University. Libraries, 2014) Steger, Jessica Renee, author; Woerner, Dale R., advisor; Belk, Keith E., committee member; Tatum, J. Daryl, committee member; Pendell, Dustin L., committee member
To view the abstract, please see the full text of the document.
Open Access
Effects of extended postmortem aging on selected beef muscles intended for retail sale
(Colorado State University. Libraries, 2014) Karney, Erin D., author; Woerner, Dale R., advisor; Belk, Keith E., committee member; Tatum, J. Daryl, committee member; Pendell, Dustin L., committee member
In order to mimic beef commonly found in retail supermarkets, paired strip loins (NAMP #180) and top sirloin butts (NAMP #184) were obtained from USDA Choice carcasses with a marbling score ranging from Small00 to Small50 (n = 15) and USDA Select carcasses with a marbling score ranging from Slight50 to Slight99 (n = 15) at a commercial packing plant. Samples were collected from 3 separate groups of carcasses in order to replicate each aging and display period three times. At 48 hours postmortem, paired strip loins and top sirloin butts were portioned into 3-inch sections, vacuum-sealed, and stored 14, 21, 28, 35, 49, or 63 days postmortem. For both strip loin and sirloin sections, once the aging period was designated, the sections were stored in a vacuum-sealed bag at 0°C (± 1°C) and in the dark until their assigned aging period was complete. Two steaks from each aged section for each muscle was placed in a styrofoam tray with a polyvinyl chloride overwrap and placed in a multi-deck retail display case equipped with LED lighting (Hussmann Model No. M3X8GEP) and set at 2°C for 72 hrs. A third steak cut from each aged section was immediately cooked, and Warner-Bratzler shear force (WBSF) analysis was measured to determine the effects of the aging period on tenderness without the display period. During the display period, each steak was evaluated every 8 hours by a minimum of 8 trained panelists for lean color, external fat color, lean percent discoloration, and L* a* b* color values. A trained sensory panel for tenderness and flavor attributes, including off-flavors, also was used to evaluate steaks. As steaks were subjected to longer periods of postmortem aging, WBSF values decreased and trained sensory panel tenderness ratings improved. A 72 h display time reduced (P < 0.05) WBSF values of strip loin and sirloin steaks. A minimum of 28 d of postmortem aging was required to improve the WBSF values of low Choice and Select strip loin steaks compared with the same strip loins steaks aged for 14 d, and a minimum of 35 d of postmortem aging was required to improve sensory tenderness ratings for low Choice and Select strip loin steaks. Strip loin steaks aged up to 28 d before retail display had little impact on display life and the incidence of off-flavors; however, there was no tenderness advantage over 14 d aged steaks from low Choice and Select strip loins. Thirty-five days of postmortem aging were required to achieve an improvement in WBSF compared to that achieved with 14 d aging for low Choice and Select top sirloin steaks, and trained sensory panel scores indicated that at least 49 d of postmortem aging was required to improve the myofibrillar tenderness of low Choice and Select sirloin steaks. Sirloin steaks aged 35 d and beyond produced undesirable lean color scores in as early as the first 24 h of retail display, and top sirloin steaks aged only 14 d and displayed an additional 72 h had relatively intense levels of oxidized and sour/acidic flavors present. Top sirloins cannot be aged for enough time to improve tenderness and maintain a considerable level of display life, and extended aging time is not a viable option for top sirloins intended for retail display and sale.
Open Access
Evaluating structural and performance dynamics of a differentiated U.S. apple industry
(Colorado State University. Libraries, 2012) Hu, Wenjing, author; Thilmany, Dawn D., advisor; Pendell, Dustin L., committee member; Davies, Stephen P., committee member; Pena, Anita Alves, committee member
There is a growing public interest, and consequently, support for public policies and programs to support local food systems. These programs aim to inform consumers about the potential benefits of local foods and influence consumers' choice among differentiable foods. As state promotion and marketing programs have been widely adopted throughout the country, demand for local produce and market opportunities for locally-branded products have increased significantly. Local promotion programs have also started to influence the structure of markets, as demand has stimulated a proliferation of localized, direct marketing supply chains linking growers directly to consumers. However, there are few true examinations focused on the welfare implications surrounding the restructuring of food markets and or the underlying economic performance of market innovations. The main objective of this study is to explore the structural and performance dynamics of a market as a result of new labeling efforts and promotional campaigns, highlighting the availability of locally grown products (both in direct markets and within more conventional marketing channels). This study develops a partial equilibrium displacement model for Colorado apples to analyze the impacts of local labeling. The information obtained from the result of this model informs how consumer perceptions and marketing channel structure influence market performance. To complement the broader analysis, the market structure and price relationship at different market levels are examined. The results showed that the Southwest and Northeast retail markets dominated national retail markets and the Northwest retail market dominated western retail markets in terms of its influence on retail prices. Not surprisingly the Yakima Valley and Wenatchee District in Washington significantly affected the price formation process of all other shipping points. If the unknown transaction cost band is allowed to vary according to transportation costs and seasonality, it may more closely mimic suppliers who view more opportunities to adjust their supply between regional markets in search of potential profits. Overall, local labeling increases consumers' willingness to pay for local apples relative to domestic apples in Colorado, and subsequently, demand will shift toward local apples and the supply will shift toward direct markets in Colorado. In terms of producer surplus, Colorado suppliers for direct markets gain while Colorado suppliers for shipping points lose in short run. In the long run, both suppliers will gain but the suppliers for direct markets will gain more than the suppliers for shipping points. Overall, the Colorado producers lose in the short run while they gain in the long run.
Open Access
Instrument evaluation of lamb carcass yield and quality characteristics
(Colorado State University. Libraries, 2011) de Carvalho Neto, Filogomes Alves, author; Belk, Keith Evan, 1961-, advisor; Tatum, J. Daryl, committee member; Woerner, Dale R., committee member; Pendell, Dustin L., committee member
To view the abstract, please see the full text of the document.
Open Access
Relationships between USDA camera-based quality grades and beef sensory attributes
(Colorado State University. Libraries, 2011) Emerson, Mallory R., author; Woerner, Dale R., advisor; Tatum, J. Daryl, advisor; Belk, Keith E., committee member; Pendell, Dustin L., committee member
This study quantified relationships of recently adopted camera-based USDA beef quality grades to LM sensory attributes and shear force. Heifer and steer carcasses (n = 718, all A-maturity) were selected at beef processing plants in CO, KS, NE, and TX, using marbling scores determined by on-line camera grading systems, to represent 7 marbling degrees: Traces (TR), Slight (SL), Small (SM), Modest (MT), Moderate (MD), Slightly Abundant (SA), and Moderately Abundant (MA). Strip loin steaks were obtained from both sides of each carcass and aged for 14 d. One steak was used to obtain Warner-Bratzler shear force (WBSF) and slice shear force (SSF) measurements; the other steak was evaluated by a trained sensory panel for juiciness, tenderness, detectable levels of several flavors (meaty/brothy, buttery/beef fat, bloody/serumy, livery/organy, and grassy), and overall sensory experience (negative vs. positive). Camera marbling score explained 45, 40, 32, 71, and 61% of the variation in panel ratings for juiciness, tenderness, meaty/brothy flavor intensity, buttery/beef fat flavor intensity, and overall sensory experience, respectively. Increased degree of marbling resulted in steaks having greater (P < 0.001) juiciness, tenderness, meaty/brothy flavor intensity, and buttery/beef fat flavor intensity. The likelihood of a steak delivering a positive sensory experience also became greater (P < 0.001) as degree of marbling increased (MA = SA > MD = MT > SM > SL > TR). Nearly all (98 to 99%) of the steaks with MA and SA marbling, and most (between 80 and 90%) of the steaks with MD and MT marbling received positive ratings for overall sensory experience compared with 62% of the SM steaks, 29% of the SL steaks and 15% of the TR steaks. Steaks produced by steers had lower (P < 0.05) WBSF and SSF values and were generally rated as more tender by sensory panelists than steaks produced by heifers, but the effect of sex on panel tenderness was significant only within the TR category. Comparison of 2 methods for determining camera-based quality grades (i.e., use of original camera grade lines, based on marbling assessments of USDA grading experts vs. use of adopted camera grade lines, based on marbling assessments of field graders) showed that both methods of grade placement effectively stratified carcasses into grades that differed (P < 0.05) with respect to steak juiciness, tenderness, and flavor, with little discernible difference between methods.
Open Access
What is quality? The propensity of foreign customers of U.S. pork to pay for pork quality attributes in select export markets
(Colorado State University. Libraries, 2010) Murphy, Ryan Gordon Leon, author; Belk, Keith E., advisor; Pendell, Dustin L., committee member; Tatum, J. Daryl, committee member; Woerner, Dale R., committee member
To view the abstract, please see the full text of the document.