Article

Demographics and beef preferences affect consumer motivation for purchasing fresh beef steaks and roasts.

Department of Animal and Food Sciences, Texas Tech University, Box 42141, Lubbock, TX 79409, USA.
Meat Science (Impact Factor: 2.75). 04/2011; 87(4):403-11. DOI: 10.1016/j.meatsci.2010.11.018
Source: PubMed

ABSTRACT Surveys completed by 1370 consumers determined the motivational factors affecting consumer purchasing decisions for fresh beef steaks and roasts in three regions in the United States. Females placed greater importance on tenderness, ease of preparation, and nutritional value of steaks and roasts when compared to males. Age influenced tenderness, product consistency, and nutritional value of steaks, but influenced flavor, product consistency, and nutritional value of roasts. Consumers felt juiciness, nutritional value, and natural products were less important in determining their purchasing choices of steaks and roasts as their level of education increased. The preferred degree of doneness of steaks influenced the value placed on six of the nine purchasing motivators. Beef preferences and demographics influenced consumer purchasing decisions for fresh beef steaks and roasts. Results from this study can be used to help identify factors to positively influence purchasing decisions within targeted market segments.

1 Bookmark
 · 
71 Views
  • [Show abstract] [Hide abstract]
    ABSTRACT: The objectives of this study were to evaluate whether instructions can help consumers properly prepare top sirloin steaks and to evaluate the use of calcium chloride injection to decrease the sensitivity of top sirloin steaks to degree of doneness, thereby improving customer satisfaction ratings. An in-home study evaluated top sirloin steaks (gluteus medius) as influenced by calcium chloride injection (injected vs. noninjected), consumer segment (beef loyalists = heavy consumers of beef, budget rotators = cost-driven and split meat consumption between beef and chicken, and variety rotators = higher incomes and education and split meat consumption among beef, poultry, and other foods), degree of doneness, cooking method, and instructions (given vs. not given). Consumers evaluated overall like, tenderness, juiciness, flavor like, and flavor amount using 10-point scales. Beef loyalists consistently rated steaks higher for overall like, juiciness, and flavor when instructions were provided (P < 0.05) and rated top sirloin steaks higher for overall like and tenderness when given instructions for grilling (P < 0.05). Budget rotators and variety rotators rated steaks differently among cooking methods (P < 0.05). Correlation and stepwise regression analyses indicated that flavor like was the most highly correlated with overall like, followed by tenderness, flavor amount, and juiciness. Calcium chloride injection had no effect on consumers' likes or dislikes or on tenderness (P < 0.05). For top sirloin steaks, it was likely that preparation played a major role in consumer satisfaction, and beef loyalists benefited the most from providing cooking instructions.
    Journal of Animal Science 01/2006; 83(12):2869-75. · 2.09 Impact Factor
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: Increased consumer health concerns over ingestion of animal fats have spawned consumer research regarding effects of different degrees of leanness (marbling levels) on consumer demand. Previous research is reviewed and a recent multi-city consumer panel test is reported. Implications of the multi-city results are discussed from the viewpoint of applicability of normative consumer behavior demand theory, and implications of the findings for beef marketing structure and strategies. Suggestions for consumer panel research designs are also implied. Expert laboratory, consumer laboratory, and household panels were employed.
    Western journal of agricultural economics 02/1986; 11(01). · 0.38 Impact Factor
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: Organic farming is one of the fastest growing segments of U.S. agriculture. As consumer interest continues to gather momentum, many U.S. producers, manufacturers, distributors, and retailers are specializing in growing, processing, and marketing an ever-widening array of organic agricultural and food products. This report summarizes growth patterns in the U.S. organic sector in recent years, by market category, and describes various research, regulatory, and other ongoing programs on organic agriculture in the U.S. Department of Agriculture.
    02/2002;

Full-text

View
14 Downloads
Available from
Jun 5, 2014