A comparison of consumer sensory acceptance and value of domestic beef steaks and steaks from a branded, Argentine beef program1,2

Abstract

To determine consumer sensory acceptance and value of branded, Argentine (grass-finished, aged 30+ d) and domestic (U.S. grain-finished beef, aged 9 d) strip loins were paired based on similar Warner-Bratzler shear force values (P = 0.34) and similar marbling levels (P = 0.82). Consumers in Chicago, IL, and San Francisco, CA (n = 124 per city), evaluated one pair of Argentine and domestic steaks, and had the opportunity to participate in a silent, sealed-bid auction to purchase steaks matching the taste panel samples. Consumers were categorized into three groups based on overall acceptability ratings: 1) those who found Argentine steaks more acceptable, 2) those who found domestic steaks more acceptable, and 3) those who were indifferent. Consumers rated domestic steaks higher (P < 0.05) in juiciness, tenderness, flavor, and overall acceptability. Consumers in both Chicago and San Francisco were willing to pay more (P < 0.05) for domestic steaks (0.86 dollars and 0.52 dollars per 0.45 kg, respectively). In both cities, consumers who found Argentine samples more acceptable were willing to pay more (P < 0.05) for Argentine steaks (0.74 dollars per 0.45 kg in Chicago and 1.82 dollars per 0.45 kg in San Francisco), and consumers who found domestic samples more acceptable were willing to pay more (P < 0.05) for domestic steaks (1.66 dollars per 0.45 kg in Chicago and 1.34 dollars per 0.45 kg in San Francisco). Consumers who were indifferent were willing to pay similar (P = 0.99) amounts for Argentine and domestic steaks. Although some consumers found Argentine beef more acceptable than domestic beef (19.7 and 16.5% in Chicago and San Francisco, respectively) and were willing to pay more for it, most consumers found domestic beef to be more acceptable (59.0% in Chicago and 61.5% in San Francisco) and were willing to pay more to obtain a more acceptable product.

Comparing Honduran and United States Consumers’ Sensory Perceptions of Honduran and U.S. Beef Loin Steaks

“…These results align with previous reports that U.S. consumers were willing to pay more for domestic U.S. grain finished beef when compared to imported beef from countries such as Australia, Canada, and Argentina, where finishing practices differ from those in the U.S. (Killinger et al, 2004;Sitz et al, 2005). Killinger et al (2004) found that U.S. consumers were willing to pay more for U.S. beef compared to grassfed Argentine beef, and they were willing to pay even more when they found domestic samples more acceptable than Argentine steaks.…”

“…Killinger et al (2004) found that U.S. consumers were willing to pay more for U.S. beef compared to grassfed Argentine beef, and they were willing to pay even more when they found domestic samples more acceptable than Argentine steaks. Likewise, Sitz et al (2005) reported that consumers would pay $1.20/0.45 kg more for domestic strip steak compared to Australian grass-fed strip steak, but only a $0.38/0.45 kg premium for U.S. beef over Canadian beef.…”

Is Meat Flavor a Factor in Hunters’ Prey Choice Decisions?

“…Research in meat science has also revealed additional factors that cause meat to be more or less desirable, such as age of the animal, species, muscle cut, post-fabrication handling, and cooking method (Smith et al 1974;Paterson et al 1987;Spanier et al 1997;Miller 2001;Calkins and Hodgen 2007). In addition, sensory research on American consumers indicates that consumers become accustomed to certain meat flavor profiles, and they rate those familiar samples higher for overall acceptability and value (Killinger et al 2004;Sitz et al 2005Sitz et al , 2006.…”

Beef’s optimum internal cooking temperature as seen by consumers from different countries using survival analysis statistics

“…Some consumers will find this degree of doneness ok, others will find it under-cooked and others over-cooked. In recent published studies of beef steak, samples often have been cooked to an internal temperature of 71 ± 1°C in both consumer acceptance studies (Killinger, Calkins, Umberger, Feuz, & Eskridge, 2004;Oliver et al, 2006) and studies by trained panels (Yancey, Dikeman, Hachmeister, Chambers, & Milliken, 2005;Yancey et al, 2006). However, research studies of meat products have ranged from 63°C for beef steaks (Campbell, Hunt, Levis, & Chambers, 2001) to 80°C for ground meat (Chun, Chambers, & Chambers, 2005).…”