NATIONAL CONSUMER RETAIL BEEF STUDY - INTERACTION OF TRIM LEVEL, PRICE AND GRADE ON CONSUMER ACCEPTANCE OF BEEF STEAKS AND ROASTS Academic Article uri icon

abstract

  • Consumers in San Francisco, California and Philadelphia, Pennsylvania, USA were asked to purchase, in simulated retail markets, beef retail cuts of different grades, Choice versus Select (equivalent to Good), or of different trim levels, Regular Trim (no more than 13 mm of external fat; Philadelphia only), Extra Trim (no more than 8 mm of external fat) or Super Trim (no external fat), all priced at Parity or Premium (Parity plus 10%) prices. Consumers in Philadelphia purchased significantly more Extra Trim and Super Trim steaks and roasts than Regular Trim. At the time of purchase, consumers in both cities could not detect the visual differences in Choice versus Select, but upon eating them found that Choice cuts were better tasting, but also fatter, and that Select cuts were leaner, but had problems with taste and texture. Both Choice and Select were rated high for consumer acceptance, but for different reasons, taste for Choice, leanness for Select. Copyright 1989, Wiley Blackwell. All rights reserved

published proceedings

  • JOURNAL OF FOOD QUALITY

altmetric score

  • 1

author list (cited authors)

  • SAVELL, J. W., CROSS, H. R., FRANCIS, J. J., WISE, J. W., HALE, D. S., WILKES, D. L., & SMITH, G. C.

citation count

  • 114

complete list of authors

  • SAVELL, JW||CROSS, HR||FRANCIS, JJ||WISE, JW||HALE, DS||WILKES, DL||SMITH, GC

publication date

  • January 1989

publisher