000021793 001__ 21793
000021793 005__ 20170824070936.0
000021793 037__ $$a372-2016-19455
000021793 041__ $$aen
000021793 245__ $$aCONSUMER VALUATION OF BEEF RIBEYE STEAK ATTRIBUTES
000021793 260__ $$c2000
000021793 269__ $$a2000
000021793 270__ $$mjlusk@agecon.msstate.edu$$pLusk,   Jayson L.
000021793 270__ $$mseanfox@agecon.ksu.edu$$pFox,   John A.
000021793 300__ $$a29
000021793 336__ $$aConference Paper/ Presentation
000021793 446__ $$aEnglish
000021793 490__ $$aSelected Paper
000021793 520__ $$aA choice experiment (conjoint analysis) was used to investigate consumer demand for several beef ribeye steak attributes.  Respondents indicated that they would prefer a "“hormone free"” ribeye steak priced up to $6.68/lb. more than a “"non-hormone" free” ribeye steak.  Tenderness was also identified as an important attribute in the consumer purchasing decision as a one-unit increase in the tenderness of a steak (on a scale of one to 10) was associated with a $1.13/lb. premium.  Steak marbling and whether the animal was fed genetically modified corn were of less importance to consumers.
000021793 650__ $$aConsumer/Household Economics
000021793 650__ $$aFood Consumption/Nutrition/Food Safety
000021793 700__ $$aLusk, Jayson L.
000021793 700__ $$aFox, John A.
000021793 8564_ $$s87071$$uhttp://ageconsearch.umn.edu/record/21793/files/sp00lu01.pdf
000021793 887__ $$ahttp://purl.umn.edu/21793
000021793 909CO $$ooai:ageconsearch.umn.edu:21793$$qGLOBAL_SET
000021793 912__ $$nMade available in DSpace on 2007-03-07T21:34:10Z (GMT). No. of bitstreams: 1
sp00lu01.pdf: 87071 bytes, checksum: bdb4f4bc40ddd37c94ebb05bc5cd34cb (MD5)
  Previous issue date: 2000
000021793 982__ $$gAmerican Agricultural Economics Association>2000 Annual meeting, July 30-August 2, Tampa, FL
000021793 980__ $$a372