Beef Quality Preferences: Factors Driving Consumer Satisfaction

Chad Felderhoff, Conrad Lyford, Jaime Malaga, Rod Polkinghorne, J Brooks, Andrea Garmyn, Markus Miller

Research output: Contribution to journalArticlepeer-review

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 prefe
Original languageEnglish
Pages (from-to)22
JournalFoods
StatePublished - Mar 2020

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