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Journal of Agricultural and Applied Economics >
Volume 41, Number 01, April 2009 >
Please use this identifier to cite or link to this item:
http://purl.umn.edu/48763
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| Title: | Consumer Preferences for Amount and Type of Fat in Ground Beef |
| Authors: | Lusk, Jayson L.
Parker, Natalie |
| Keywords: | beef
best-worst scaling
cloning
conjoint
fat
maximum-difference scaling
omega 3 fatty acid |
| JEL Codes: | M31
Q13 |
| Issue Date: | 2009-04 |
| Abstract: | Scientists and beef industry participants are investigating ways to improve the healthiness of
beef. We report results of a nationwide mail survey developed to determine consumers’
preferences for fat content in ground beef and identify how consumers would most like to
improve the healthiness of beef. The results from a choice-based conjoint experiment indicate
that consumers place significant value on reducing saturated fat and the Omega 6:3 ratio in
ground beef, but were relatively unconcerned about conjugated linoleic acid. The relatively
new method of best-worst scaling was used to further identify which methods consumers
most preferred producers use to improve fat content in beef. The results indicate consumers
preferred feeding cattle a grass-fed diet as opposed to supplementing cattle feed with fishmeal
or flaxseed to improve the fatty acid content in beef. Although consumers were receptive
to the idea of using genetic testing to breed only those cattle with improved fatty acid
content, using cloning to achieve this end, was viewed as very undesirable. |
| URI: | http://purl.umn.edu/48763 |
| Institution/Association: | Journal of Agricultural and Applied Economics>Volume 41, Number 01, April 2009 |
| Total Pages: | 16 |
| From Page: | 75 |
| To Page: | 90 |
| Collections: | Volume 41, Number 01, April 2009
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| jaae200.pdf | | 907Kb | PDF | View/Open |
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