Beef quality preferences: Factors driving consumer satisfaction

Chad Felderhoff, Conrad Lyford, Jaime Malaga, Rod Polkinghorne, Chance Brooks, Andrea Garmyn, Mark Miller

Research output: Contribution to journalArticlepeer-review

3 Scopus citations

Abstract

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.

Original languageEnglish
Article number289
JournalFoods
Volume9
Issue number3
DOIs
StatePublished - 2020

Keywords

  • Beef
  • Consumer
  • Demographics
  • Eating quality
  • Flavor
  • Satisfaction
  • Tenderness

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