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Consumer preferences for beef flavor

dc.contributor.authorWebb, Megan Jean, author
dc.contributor.authorWoerner, Dale R., advisor
dc.contributor.authorBelk, Keith E., advisor
dc.contributor.authorPendell, Dustin L., committee member
dc.contributor.authorEngle, Terry E., committee member
dc.date.accessioned2007-01-03T06:26:00Z
dc.date.available2007-01-03T06:26:00Z
dc.date.issued2014
dc.description.abstractFor 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).
dc.format.mediumborn digital
dc.format.mediummasters theses
dc.identifierWebb_colostate_0053N_12664.pdf
dc.identifier.urihttp://hdl.handle.net/10217/88612
dc.languageEnglish
dc.language.isoeng
dc.publisherColorado State University. Libraries
dc.relation.ispartof2000-2019
dc.rightsCopyright and other restrictions may apply. User is responsible for compliance with all applicable laws. For information about copyright law, please see https://libguides.colostate.edu/copyright.
dc.subjectbeef
dc.subjectpreference
dc.subjectflavor
dc.subjectconsist
dc.titleConsumer preferences for beef flavor
dc.typeText
dcterms.rights.dplaThis Item is protected by copyright and/or related rights (https://rightsstatements.org/vocab/InC/1.0/). You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s).
thesis.degree.disciplineAnimal Sciences
thesis.degree.grantorColorado State University
thesis.degree.levelMasters
thesis.degree.nameMaster of Science (M.S.)

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