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Evaluating consumer acceptability and willingness to pay for various beef chuck muscles
A C Kukowski1, R J Maddock, D M Wulf
1Department of Animal and Range Science, South Dakota State University, Brookings, 57007, USA.
Journal of Animal Science
|October 19, 2005
Summary
Consumer evaluations show beef chuck muscles like infraspinatus (IF) and triceps brachii (TB) are acceptable as steaks, but at a lower price point than the traditional longissimus dorsi (LM) cut. Palatability and appearance traits influenced consumer willingness to pay.
Area of Science:
- Food Science
- Animal Science
- Consumer Behavior
Background:
- Beef chuck contains underutilized muscles with potential for value-added products.
- Consumer perception and willingness to pay (WTP) are crucial for market acceptance of novel beef cuts.
- Understanding consumer preferences for different beef muscles can inform grading and marketing strategies.
Purpose of the Study:
- To evaluate consumer acceptability and WTP for various beef chuck muscles (infraspinatus, serratus ventralis, supraspinatus, triceps brachii) compared to the longissimus dorsi.
- To determine the influence of appearance and palatability traits on consumer WTP for beef chuck steaks.
- To establish price differentials for underutilized beef chuck muscles based on consumer evaluations.
Main Methods:
- In-home sensory evaluations of uncooked appearance and cooked palatability for steaks from four beef chuck muscles and longissimus dorsi (n=74 consumers).
- Centralized laboratory auction sessions to determine consumer WTP for each steak type.
- Statistical analysis of consumer ratings and auction prices to identify significant differences and correlations.
Main Results:
- Significant differences (P < 0.05) were observed in consumer ratings for appearance and palatability traits across muscles; longissimus dorsi generally received the highest scores.
- Steaks from the infraspinatus (IF) and triceps brachii (TB) were rated acceptable but commanded lower WTP compared to longissimus dorsi (LM).
- Supraspinatus (SS) and serratus ventralis (SV) muscles received the lowest palatability and appearance ratings and had the largest negative price differentials.
Conclusions:
- The infraspinatus and triceps brachii muscles can be acceptable as consumer steaks, provided they are priced lower than traditional ribeye (longissimus dorsi) steaks.
- Consumer willingness to pay for beef steaks is significantly influenced by both visual appeal and cooked palatability attributes.
- Targeted marketing and potential value-adding strategies may be necessary to enhance the market potential of underutilized beef chuck muscles.