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Please use this identifier to cite or link to this item: http://purl.umn.edu/27320

Title: Consumer-Preferred Attributes of a Fresh Ground Beef and Turkey Product: A Conjoint Analysis
Authors: Schupp, Alvin R.
Gillespie, Jeffrey M.
Prinyawiwatkul, Witoon
O'Neil, Carol E.
Issue Date: 2003-07
Abstract: A random sample of 3,400 Louisiana households was surveyed by mail to determine their ratings for a number of product profiles involving a combined fresh ground beef and turkey product. The attributes and levels of the new product included form (fresh, frozen), identity of the packager (retailer, processor), percentage of beef in product (50,70,90), and price of the combined product as a percentage of ground beef (80,90,100). Based on 2,781 observations, the order of importance of the attributes were, in order of declining importance, content, form, price, and packager. Consumer utility was highly sensitive to the content of beef, with a higher content being preferred.
URI: http://purl.umn.edu/27320
Institution/Association: Journal of Food Distribution Research>Volume 34, Number 02, July 2003
Total Pages: 7
Language: English
From Page: 46
To Page: 52
Collections:Volume 34, Number 2, July 2003

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