Socio-economic factors affecting consumer behaviour for United States and Spanish beef under different information scenarios

This study analyzes the results of taste tests on US and Spanish-produced beef conducted with a Spanish consumer panel. The objective is to explore variation in the sensory and market evaluations of the beef products in relation to a series of socio-economic factors. The tasters are assigned to one of three different experimental scenarios based on the amount of product information disclosed. The results show that consumers’ evaluations differ according to the degree of product information provided and that the socio-economic factors with most effect on consumers’ evaluations were gender, age, and education level. Thus, the higher educated, higher income consumers reveal a preference for intrinsic attributes and for the US beef, as long as they are unaware of its foreign origin.     

The effect of dietary poultry litter supplementation on beef chemical, cooking, and palatability properties and consumer acceptance

Twenty Holstein steers were randomly and equally allocated to two groups (treatment and control) at a mean weight of 334.3 kg and were backgrounded for 133 days and fed a finishing diet for 99 days under commercial conditions. Control animals received 97.1% corn silage, 2.6% canola meal, and 0.3% mineral mix during backgrounding and 72.6% corn silage, 3.9% canola meat, 23% barley and 0.2% mineral mix during finishing. Treated animals received 95.3% corn silage, 4.4% poultry litter, and 0.3% mineral mix during backgrounding and 62.1% corn silage, 5.6% poultry litter, 22% barley, and 0.2% mineral mix during finishing. The poultry litter was provided as a pelleted. At the end of the finishing period, all animals were harvested. After 144 h at 2 °C, the boneless longissimus thoracis et lumborum muscles were removed, cut into steaks (1.9 cm thick) and roasts, vacuum packaged, and frozen. A steak adjacent to the 13th thoracis vertebra of alternate carcass sides was displayed under simulated retail conditions for 4 days and then analyzed for moisture and fat content. A steak immediately posterior to the 13th thoracis vertebra of alternate carcass sides was evaluated by an experienced trained six-member laboratory panel for palatability attributes. The steak immediately posterior to the steak used for sensory evaluation was used for shear force evaluation. A roast constituting the reminder of the longissimus lumborum muscle was used to obtain complete flavour and texture profiles. Total cooking losses were determined and cooking times were recorded for both steaks and roasts. All remaining steaks (1180) were distributed at random to households to determine consumer acceptance. Treated samples were essentially indistinguishable from control samples in both palatability and consumer acceptance, indicating poultry litter supplements can be utilized in feedlot rations for cattle without compromising either palatability or consumer acceptance.     

Effect of finishing diet on consumer acceptability of Uruguayan beef in the European market

Eighty Hereford steers were used to evaluate the effect of finishing diet [A: pasture, B: pasture plus concentrate (0.6% live weight), C: pasture plus concentrate (1.2% live weight), D: concentrate] on consumer acceptability of Uruguayan beef in France (FR), United Kingdom (UK), Spain (ES) and Germany (DE). Consumers (200 per country) evaluated overall, tenderness and flavour acceptability of beef (8 point scale: 1 ‘dislike extremely’, 8 ‘like extremely’). FR and UK rated lower acceptability scores for beef from D compared with A, B, and C. ES showed similar results for tenderness, but flavour scores did not differ between A and D. German consumers preferred beef from B and C. Overall, low levels of supplementation on pasture produced beef with the highest consumer acceptability followed by beef from pasture-fed animals. Feeding cattle with concentrate only may not be necessary to satisfy the EU market resulting in more profitable production systems for Uruguayan producers.     

Relationship between beef consumer tenderness perception and Warner-Bratzler shear force

The aim of this study was to determine consumer ability to discern different levels of beef tenderness established by Warner-Bratzler shear (WBs). A panel of 220 people evaluated 60 samples of longissimus thoracis using a 5-point intensity scale (1: very tough; 5: very tender). Samples differed for commercial category, breed of animals and ageing length of meat. Shear force was measured by Instron equipped with a Warner-Bratzler device on 1.27cm diameter cores. Correlation coefficient of WBs measurements with tenderness sensory ratings was -0.72. WBs value corresponding to class 3 of the sensory tenderness was 47.77N. From this value, the range of WBs (22.96-72.59N) was split into five categories to which connect the five classes of sensory tenderness. The results suggest consumers' difficulty in discriminating category 1 (WBs>62.59N) from category 2 (WBs: 52.78-62.59N) and a greater inclination to distinguish category 5 (WBs<32.96N). As WBs category boundaries were probably too restrictive for the panel's selective ability, WBs scale was reduced to 3 categories by joining the two extreme categories (i.e. category 2 with 1 and category 4 with 5). In this case, 55.6% of consumers significantly discriminated tough from intermediate and tender meat and 62.3% distinguished tender from intermediate and tough meat (P<0.01). Hence, WBs values >52.68N and <42.87N allow classification of tough and tender beef in a sufficiently reliable way.     

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

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.     

European consumer response to packaging technologies for improved beef safety

Beef packaging can influence consumer perceptions of beef. Although consumer perceptions and acceptance are considered to be among the most limiting factors in the application of new technologies, there is a lack of knowledge about the acceptability to consumers of beef packaging systems aimed at improved safety. This paper explores European consumers' acceptance levels of different beef packaging technologies. An online consumer survey was conducted in five European countries (n=2520). Acceptance levels among the sample ranged between 23% for packaging releasing preservative additives up to 73% for vacuum packaging. Factor analysis revealed that familiar packaging technologies were clearly preferred over non-familiar technologies. Four consumer segments were identified: the negative (31% of the sample), cautious (30%), conservative (17%) and enthusiast (22%) consumers, which were profiled based on their attitudes and beef consumption behaviour. Differences between consumer acceptance levels should be taken into account while optimising beef packaging and communicating its benefits.     

Physical and sensory characterization and consumer preference of corn and barley-fed beef

Steaks from corn-fed and barley-fed beef were characterized by a trained panel, which rated corn-fed beef higher (p<0.05) for tenderness attributes and overall flavor intensity. Canadian consumers preferred (p<0.01) cooked and raw steaks from barley-fed beef, while Mexican consumers showed no preference (p>0.05) for either type of finished beef. Japanese consumers showed a preference (p<0.05) for the appearance of raw barley-fed steaks but a preference for cooked corn-fed steaks (p<0.05). No differences (p>0.05) were observed for Warner-Bratzler shear, marbling scores, cooking losses or Hunter colorimeter values. There was a trend for higher concentrations (p<0.08) of the saturated fatty acids in the barley treatment, but no differences (p>0.10) in mono or polyunsaturated fatty acids.     

Scandinavian consumer preference for beef steaks packed with or without oxygen

Beef steaks retail-packed with (80% O₂, 20% CO₂) or without oxygen (either skin-packed or gas-packed (69.6% N₂, 30% CO₂, 0.04% CO or 70% N₂, 30% CO₂)) were compared by consumers in Denmark (n = 382), Norway (n = 316) and Sweden (n = 374). Two pairs of two steaks – one steak packed in a high oxygen atmosphere and one packed without oxygen – were given to the consumers. They were instructed to prepare the steaks at home on two consecutive days, and two persons had to taste each steak. In Denmark, the oxygen-free packing was either gas packing with CO (69.6% N₂, 30% CO₂, 0.04% CO) or without CO (70% N₂, 30% CO₂), in Norway it was either gas packing with CO (69.6% N₂, 30% CO₂, 0.04% CO) or skin packing, and in Sweden it was either skin packing or gas packing without CO (70% N₂, 30% CO₂). The meat represented animals that were between 17 and 80 months old (Denmark) and young bulls (Norway and Sweden).     

Effect of information about organic production on beef liking and consumer willingness to pay

The present study was aimed to assess the effect of information about organic production on beef liking and consumer willingness to pay. Mean scores of perceived liking were higher for organic beef (OB) as compared to conventional beef (CB). Expected liking scores were higher for OB than for CB. For OB the expected liking was significantly higher than the perceived liking expressed in blind conditions (negative disconfirmation), whereas for CB no difference was observed. Consumers completely assimilated their liking for OB in the direction of expectations. Consumers showed a willingness to pay for OB higher than the suggested price (P < 0.001), the latter corresponding to the local commercial value for organic beef. We conclude that the information about organic farming can be a major determinant of beef liking, thus providing a potential tool for meat differentiation to traditional farms.     

Assessment of meat quality properties and development of a palatability prediction model for Korean Hanwoo steer beef

Effects of the Korean carcass-grading system on carcass traits and meat quality parameters for the longissimus dorsi (LD) and semimembranosus (SM) muscles were investigated for Hanwoo steer beef. High quality grade beef cuts had significantly higher intramuscular fat content than those of low quality grade beef cuts. To establish a guaranteed system of eating quality for Hanwoo steer beef, a palatability prediction model was developed. The model development approach used canonical discriminant analysis and multivariate regression to assess effects of muscle type, cooking method, and aging treatment on Hanwoo beef quality grade. The palatability prediction model can provide Korean consumers with detailed information about expected eating quality for an individual cut, as well as provide critical information to the industry for maintaining high-quality beef production. The model is a significant advance in grading compared with the traditional carcass grading system, which applies a single quality grade to an entire carcass.     

The importance of liking of appearance, -odour, -taste and -texture in the evaluation of overall liking. A comparison with the evaluation of sensory satisfaction

The response variable of overall liking is often used to measure consumers’ overall hedonic response to food. However, little research is done to understand, if liking of all four sensory modalities; appearance, odour, taste and texture, are reflected in the evaluation of overall liking, or if a single sensory modality stands out and is of most importance. The term sensory satisfaction was recently introduced as an alternative to overall liking and should (at least in theory) be used by consumers as a more holistic response variable than overall liking. The aim of the analyses reported in the present paper were, to study the importance of the sensory modalities (liking of appearance, odour, taste and texture) in consumers’ evaluation of overall liking and compare the findings to the importance of the sensory modalities (liking of appearance, odour, taste and texture) in consumers’ evaluation of sensory satisfaction. The data came from a cross-over consumer case-study on apple-cherry fruit drinks (n = 67). The fruit drinks varied in: type of sweetener used, and addition of aroma and fibre. The modalities driving overall liking and sensory satisfaction were studied through slopes of a regression line relating overall liking and sensory satisfaction, respectively, to liking of the sensory modalities: liking of appearance, -odour, -taste and -texture. Results showed the steepest slope between overall liking and liking of taste, whereas the least steep slope was found for liking of odour. The same pattern between slopes was found for sensory satisfaction and overall liking. Therefore, it was concluded that consumers primarily paid attention to liking of taste (to be understood as flavour) and least attention to liking of odour, when evaluating overall liking and sensory satisfaction, respectively, and that consumers did not use sensory satisfaction as a more holistic response variable than overall liking.     

The effect of family beef taboos on beef consumption on young Taiwanese adults

A family tradition of beef taboos exists in Chinese societies. The marketplace for beef in Taiwan is imported mainly from the U.S., Australia, and New Zealand. For mechanised-farming families or even for those no longer engaged in agriculture, beef consumption is often not encouraged nor allowed by family members. Using quantitative data in the analyses, this study was undertaken to examine whether family beef taboos influenced beef consumption for young adults in Taiwan. Respondents from beef-consuming families consumed more beef (4.34 times/week: average, 150.07 g/week: cooked) than respondents from non-beef-consuming families (1.87 times/week: average, 56.67 g/week: cooked). For the respondents from non-beef-consuming families, spiritual burden was a main factor affecting their own beef consumption. The implications based on this study’s findings are provided.     

Dry versus wet aging of beef: Retail cutting yields and consumer palatability evaluations of steaks from US Choice and US Select short loins

Paired beef short loins from US Choice (n=48) and US Select (n=48) carcasses were assigned to be dry or wet aged for 14, 21, 28 or 35d. After aging, short loins were processed to determine retail yields and processing times. Upon completion of cutting tests, steaks were served to consumers to assess palatability characteristics. Retail cutting tests showed that dry-aged short loins had reduced yields and increased cutting times when compared to wet-aged short loins. Consumers were unable to determine differences between dry- and wet-aged steaks and for aging periods; however, USDA quality grade had a significant impact on consumer perception of palatability attributes.     

Effect of canola oil emulsion injection on processing characteristics and consumer acceptability of three muscles from mature beef

The study was undertaken to investigate the impact of the combined effect of blade tenderization and canola oil emulsion injection on processing yield and eating quality-related parameters of selected loin and hip muscles (longissimus lumborum, LL, biceps femoris, BF and semimembranosus, SM) from over thirty month (OTM) cattle.     

Carcass, sensory, fat color, and consumer acceptance characteristics of Angus-cross steers finished on ryegrass (Lolium multiflorum) forage or on a high-concentrate diet

Fall-born Angus-cross steers (n = 30) from 1 of 2 sires, were randomly assigned to either an 85% corn, 7.5% cotton-seed hulls, and 7.5% vitamin/mineral/urea supplement diet (GRAIN), 100% ryegrass grazing (RG), or ryegrass grazing then the GRAIN diet for 94 d (RG/GRAIN). USDA Yield Grade of steers finished on either the GRAIN or RG/GRAIN regimens were higher (P < 0.02) compared to those finished on RG. Marbling score and USDA Quality Grade did not differ (P = 0.21 and 0.12, respectively) among the three finishing regimens. Yellowness (b^∗) values of the subcutaneous fat from both strip loins (SL) and ribeye (RE) rolls was lowest (P < 0.05) in cuts taken from steers finished on GRAIN. Subcutaneous fat of both SL and RE had lower L^∗ and hue angle values, and higher a^∗ and b^∗ values before trimming than after the fat was trimmed to 0.3 cm. Initial and sustained tenderness scores of SL from steers finished on GRAIN were higher when compared to RG/GRAIN or RG regimens (P < 0.05). Flavor intensity and beef flavor scores were higher (P < 0.05) for SL from GRAIN- or RG/GRAIN-finished steers compared to RG-finished steers. GRAIN SL had lower (P < 0.05) WBSF values than RG, but similar (P > 0.05) to RG/GRAIN. Trained sensory tenderness and flavor scores and WBSF values for RE were not affected by finishing regimen (P > 0.05). GRAIN steaks had a higher consumer overall acceptability score, average price/kg, and rank (P < 0.05). While carcass, fat, and sensory disadvantages were present in RG cattle, the overall magnitude of the differences compared to GRAIN cattle was fairly small.     

Correlation of consumer assessment of longissimus dorsi beef palatability with image colour,marbling and surface texture features

A new study was conducted to apply computer vision methods successfully developed using trained sensory panel palatability data to new samples with consumer panel palatability data. The computer vision methodology utilized the traditional approach of using beef muscle colour, marbling and surface texture as palatability indicators. These features were linked to corresponding consumer panel palatability data with the traditional approach of partial least squares regression (PLSR). Best subsets were selected by genetic algorithms. Results indicate that accurate modelling of likeability with regression models was possible (r² = 0.86). Modelling of other important palatability attributes proved encouraging (tenderness r² = 0.76, juiciness r² = 0.69, flavour r² = 0.78). Therefore, the current study provides a basis for further expanding computer vision methodology to correlate with consumer panel palatability data.     

Alternative experimental design paradigms in choice experiments and their effects on consumer demand estimates for beef from endangered local cattle breeds: An empirical test

In this paper we empirically validate the hypothesis of context independent preferences in choice experiments under different experimental design approaches. Two alternative paradigms for constructing designs are analysed in this study under a simple Multinomial Logit (MNL) framework: optimal orthogonal in the differences (OOD) and D-efficient (EFD) designs. Once having taken into account potential differences in scale (inversely proportional to the variance of the random term in random utility models), preference estimates for beef attributes are found to be sensitive to the design generation process.     

Effect of varying salt and fat levels on the sensory quality of beef patties

The interactive effects of varying levels of salt and fat on the sensory and physiochemical properties of beef patties were investigated. Twenty beef patties with varying levels of fat (30% 40% 50% 60% w/w) and salt (0.5%, 0.75% 1.0% 1.25% 1.5% w/w) were manufactured. All samples were assessed instrumentally for colour, moisture, fat, cooking loss and texture profile analysis. Sensory consumer evaluation was conducted using 25 consumers. The consumers rated each coded product, in duplicate, in terms of colour, texture, tenderness, juiciness, salt, taste, meat flavour, off flavour and overall acceptability. The data indicate that the most consumer acceptable beef patty was that containing 40% fat with a salt level of 1%. This is a 20% decrease in fat and a 50% decrease in salt levels when compared to commercial patties available in Ireland and the UK.