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|Title:||U.S. consumers' willingness to pay for flavor and tenderness in steaks as determined with an experimental auction|
|Citation:||Journal of Agricultural & Resource Economics, 2004; 29(3):501-516|
|Publisher:||Western Agricultural Economics Association|
|Dillon M. Feuz, Wendy J. Umberger, Chris R. Calkins, and Bethany Sitz|
|Abstract:||In a study of beef quality, consumers tasted steak samples and participated in an experimental auction to determine their willingness to pay. Steaks differed in marbling, tenderness, country of origin, and aging method. Marbling and tenderness had statistically significant impacts on consumers' palatability ratings for steaks. Tenderness significantly impacted consumers'willingness-to-pay values. There appear to be threshold levels of marbling and tenderness, below which consumers discount steaks. Steaks from Australia were rated lower for overall acceptability, and bids were lower than for the U.S. steak samples. Dry-aging methods negatively impacted taste panel ratings and bids.|
|Keywords:||Beef; country of origin; experimental auctions; marbling; tenderness; beef; country of origin; experimental auctions; marbling; tenderness|
|Appears in Collections:||Agriculture, Food and Wine publications|
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