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Meat Attributes (meat + attribute)

Distribution by Scientific Domains

Business, Economics, Finance and Accounting	80%

Selected Abstracts

Alberta Consumers' Valuation of Extrinsic and Intrinsic Red Meat Attributes: A Choice Experimental Approach

CANADIAN JOURNAL OF AGRICULTURAL ECONOMICS, Issue 2 2010
Bodo Steiner
This paper analyzes Alberta consumers' perceptions toward extrinsic and intrinsic attributes of bison and beef steaks. In contrast to published Canadian consumer studies on bison meat that were undertaken prior to May 2003, before the first BSE case of Canadian origin was identified in beef cattle, this study provides a "post-BSE" assessment of consumer perceptions toward selected bison meat attributes. The results from an attribute-based choice experiment provide little support that simple traceability assurance schemes have value to consumers of bison and beef steaks, thus confirming similar findings of earlier beef studies that have employed different methodological approaches. The results also suggest that consumers are willing to pay significant premiums for bison steaks that are certified as being produced without genetically modified organisms, an attribute that has so far been unexplored in previous published bison studies. Le présent article analyse les perceptions des consommateurs de l'Alberta envers des attributs intrinsèques et extrinsèques du bifteck de b,uf et de bison. Contrairement aux études canadiennes sur la consommation de viande de bison publiées avant mai 2003, soit avant l'apparition du premier cas d'ESB dans un troupeau de bovins canadien, la présente étude livre une évaluation « post-ESB » des perceptions des consommateurs envers des attributs sélectionnés de la viande de bison. Les résultats obtenus à partir de la méthode des choix multi-attributs apportent peu d'appui à l'idée voulant que les mécanismes simples d'assurance de la traçabilité aient de la valeur pour les consommateurs de bifteck de bison et de b,uf, ce qui confirme les résultats similaires d'études antérieures sur le b,uf effectuées à l'aide de diverses approches méthodologiques. De plus, les résultats ont montré que les consommateurs sont prêts à payer un supplément appréciable pour du bifteck de bison certifié sans organisme génétiquement modifié (OGM), un attribut qui n'a pas été examiné dans les études sur le bison publiées antérieurement. [source]

The perceived importance of veal meat attributes in consumer choice decisions

AGRIBUSINESS : AN INTERNATIONAL JOURNAL, Issue 3 2001
Gale E. West
Animal scientists have recently found a way to produce extremely pale grain-fed veal, thus achieving high quality grade, while averting concerns over unethical treatment and medication residues in milk-fed veal production. Consumers, however, may reject pale cuts of veal labeled as "grain-fed." This article uses questionnaire data from six groceries in the province of Quebec, Canada, to investigate frequency of veal purchases and perceived importance of price, color, and production type as determinants of veal purchases. Consumers do not appear to have clear preferences for milk-fed veal characteristics. Frequency of consumption and importance of veal meat attributes were influenced more by variables of habit formation than by price, income, or education. The veal industry might be advised to encourage consumption of veal as a means to diversify consumers' meat menu. [Econ-Lit citations: D120, Q130] © 2001 John Wiley & Sons, Inc. [source]

Analysis of consumers' preferences and behavior with regard to horse meat using a structured survey questionnaire

ANIMAL SCIENCE JOURNAL, Issue 6 2009
Woon Yong OH
ABSTRACT In this study, a structured survey questionnaire was used to determine consumers' preferences and behavior with regard to horse meat at a horse meat restaurant located in Jeju, Korea, from October 1 to December 24, 2005. The questionnaire employed in this study consisted of 20 questions designed to characterize six general attributes: horse meat sensory property, physical appearance, health condition, origin, price, and other attributes. Of the 1370 questionnaires distributed, 1126 completed questionnaires were retained based on the completeness of the answers, representing an 82.2% response rate. Two issues were investigated that might facilitate the search for ways to improve horse meat production and marketing programs in Korea. The first step was to determine certain important factors, called principal components, which enabled the researchers to understand the needs of horse meat consumers via principal component analysis. The second step was to define consumer segments with regard to their preferences for horse meat, which was accomplished via cluster analysis. The results of the current study showed that health condition, price, origin, and leanness were the most critical physical attributes affecting the preferences of horse meat consumers. Four segments of consumers, with different demands for horse meat attributes, were identified: origin-sensitive consumers, price-sensitive consumers, quality and safety-sensitive consumers, and non-specific consumers. Significant differences existed among segments of consumers in terms of age, nature of work, frequency of consumption, and general level of acceptability of horse meat. [source]