Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Consumer visual preference and value for beef steaks differing in marbling level and color.

K M Killinger1, C R Calkins, W J Umberger

  • 1Animal Science Department, University of Nebraska, Lincoln 68583, USA.

Journal of Animal Science
|November 16, 2004
PubMed
Summary

Most consumers prefer fresh beef steaks with less marbling and a bright red color, indicating a preference for leaner cuts. Consumers were willing to pay more for their preferred steak characteristics.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Impact of myoglobin oxygenation state prior to frozen storage on color stability of thawed beef steaks through retail display.

Meat science·2020
Same author

Effects of different antioxidants on quality of beef patties from steers fed low-moisture distillers grains.

Meat science·2019
Same author

Virulence of Puccinia triticina on Wheat in Nebraska during 1997 and 1998.

Plant disease·2019
Same author

Phenotypic and Genotypic Characterization of Uromyces appendiculatus from Phaseolus vulgaris in the Americas.

Plant disease·2019
Same author

Virulence Diversity of the Common Bean Rust Pathogen Within and Among Individual Bean Fields and Development of Sampling Strategies.

Plant disease·2019
Same author

Utilizing a Preplant Soil Test for Predicting and Estimating Root Rot Severity in Sugar Beet in the Central High Plains of the United States.

Plant disease·2019

Area of Science:

  • Food Science
  • Consumer Behavior
  • Meat Science

Background:

  • Consumer preferences significantly influence the beef industry.
  • Visual attributes like marbling and color are key factors in beef steak selection.
  • Understanding these preferences is crucial for producers and retailers.

Purpose of the Study:

  • To investigate consumer visual preference and willingness to pay for fresh beef steaks with varying marbling levels and colors.
  • To identify the primary selection criteria used by consumers when evaluating beef steaks.
  • To compare preferences between two major US cities: Chicago and San Francisco.

Main Methods:

  • Consumers (n=124 per city) evaluated pairs of beef steaks differing in marbling (Modest/Moderate vs. Slight) and color (bright cherry-red vs. dark red).

Related Experiment Videos

  • Participants selected preferred steaks, stated selection criteria, and indicated their willingness to pay.
  • Statistical analysis was performed to determine significant differences in preference and value.

    • Main Results:

    • A majority of consumers preferred steaks with slight marbling over moderate/modest marbling in both cities.
    • Bright, cherry-red color was preferred by a higher percentage of consumers compared to dark red.
    • Consumers willing to pay more for their preferred steak, with those preferring slight marbling willing to pay more than those preferring higher marbling.

    Conclusions:

    • Consumer preference leans towards leaner beef (slight marbling) and brighter red coloration.
    • Selection criteria varied, with marbling preference linked to perceived eating quality and fat preference linked to lean product desire.
    • Consumers' willingness to pay is driven by their specific visual preferences, highlighting market segmentation opportunities.