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Beef Quality Preferences: Factors Driving Consumer Satisfaction
The current study was designed to broaden the understanding of the attributes impacting the sensory properties of beef when consumed. Using a survey of consumers from three different geographical regions in the United States (US), we determined the impacts of three attributes on overall satisfaction...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7143558/ https://www.ncbi.nlm.nih.gov/pubmed/32143411 http://dx.doi.org/10.3390/foods9030289 |
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author | Felderhoff, Chad Lyford, Conrad Malaga, Jaime Polkinghorne, Rod Brooks, Chance Garmyn, Andrea Miller, Mark |
author_facet | Felderhoff, Chad Lyford, Conrad Malaga, Jaime Polkinghorne, Rod Brooks, Chance Garmyn, Andrea Miller, Mark |
author_sort | Felderhoff, Chad |
collection | PubMed |
description | The current study was designed to broaden the understanding of the attributes impacting the sensory properties of beef when consumed. Using a survey of consumers from three different geographical regions in the United States (US), we determined the impacts of three attributes on overall satisfaction in several different ways. The two main statistical methods used were an Ordinary Least Squares (OLS) model and the Conditional Logit model. Perhaps the most important finding of this study was that flavor was the largest contributor to consumer satisfaction. This finding was consistent throughout all the models. In the base model, flavor represented 59% of the satisfaction rating. Additionally, results indicated domestic beef was preferred over Australian beef by US consumers. Another important finding of the study was the impact of the demographic variables of age, income, and gender on satisfaction. The older group generally placed more emphasis on tenderness, while younger people preferred juicier beef. Males were more responsive than females for all attributes, especially tenderness. Those with higher income were more responsive to tenderness for all quality levels, but the lower income group was more responsive to juiciness. Overall, flavor had the largest impact on consumers’ satisfaction level in comparison to tenderness or juiciness. |
format | Online Article Text |
id | pubmed-7143558 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-71435582020-04-14 Beef Quality Preferences: Factors Driving Consumer Satisfaction Felderhoff, Chad Lyford, Conrad Malaga, Jaime Polkinghorne, Rod Brooks, Chance Garmyn, Andrea Miller, Mark Foods Article The current study was designed to broaden the understanding of the attributes impacting the sensory properties of beef when consumed. Using a survey of consumers from three different geographical regions in the United States (US), we determined the impacts of three attributes on overall satisfaction in several different ways. The two main statistical methods used were an Ordinary Least Squares (OLS) model and the Conditional Logit model. Perhaps the most important finding of this study was that flavor was the largest contributor to consumer satisfaction. This finding was consistent throughout all the models. In the base model, flavor represented 59% of the satisfaction rating. Additionally, results indicated domestic beef was preferred over Australian beef by US consumers. Another important finding of the study was the impact of the demographic variables of age, income, and gender on satisfaction. The older group generally placed more emphasis on tenderness, while younger people preferred juicier beef. Males were more responsive than females for all attributes, especially tenderness. Those with higher income were more responsive to tenderness for all quality levels, but the lower income group was more responsive to juiciness. Overall, flavor had the largest impact on consumers’ satisfaction level in comparison to tenderness or juiciness. MDPI 2020-03-04 /pmc/articles/PMC7143558/ /pubmed/32143411 http://dx.doi.org/10.3390/foods9030289 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Felderhoff, Chad Lyford, Conrad Malaga, Jaime Polkinghorne, Rod Brooks, Chance Garmyn, Andrea Miller, Mark Beef Quality Preferences: Factors Driving Consumer Satisfaction |
title | Beef Quality Preferences: Factors Driving Consumer Satisfaction |
title_full | Beef Quality Preferences: Factors Driving Consumer Satisfaction |
title_fullStr | Beef Quality Preferences: Factors Driving Consumer Satisfaction |
title_full_unstemmed | Beef Quality Preferences: Factors Driving Consumer Satisfaction |
title_short | Beef Quality Preferences: Factors Driving Consumer Satisfaction |
title_sort | beef quality preferences: factors driving consumer satisfaction |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7143558/ https://www.ncbi.nlm.nih.gov/pubmed/32143411 http://dx.doi.org/10.3390/foods9030289 |
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