AgEcon Search

AgEcon Search >
       Journal of Food Distribution Research >
          Volume 22, Number 3, September 1991 >

Please use this identifier to cite or link to this item:

Authors: Dunkelberger, John E.
Summerford, Douglas H.
Adrian, John L., Jr.
Huffman, Dale L.
Egbert, W. Russell
Issue Date: 1991-09
Abstract: This study reports findings on the acceptance of a new lean ground beef product. Tested products involved 1) a Developed Lean product (less than 10% fat plus quality enhancers), 2) a Lean product (less than 10% fat without quality enhancers), and 3) a Market product (slightly more than 20% fat). These products were home delivered on a rotating basis to a random sample of 91 households, one product each week for three weeks. Product traits were evaluated by the household meal preparer at three stages of home use: preparing (5 traits), cooking (3 traits), and eating (4 traits), and by other household members at the final consumption stage of eating. More favorable ratings were observed for both Developed Lean and Lean products over the Market product at the preparing and cooking stages. Ratings at the eating stage were similar between the Developed Lean and the Market products indicating a favorable response to the Developed Lean product.
Institution/Association: Journal of Food Distribution Research>Volume 22, Number 3, September 1991
Total Pages: 12
Language: English
From Page: 1
To Page: 12
Collections:Volume 22, Number 3, September 1991

Files in This Item:

File SizeFormat
Recommend this item

All items in AgEcon Search are protected by copyright.



Brought to you by the University of Minnesota Department of Applied Economics and the University of Minnesota Libraries with cooperation from the Agricultural and Applied Economics Association.

All papers are in Acrobat (.pdf) format. Get Adobe Reader

Contact Us

Powered by: