A study of the factors that influence consumer attitudes toward beef products using the conjoint market analysis tool1

Abstract

This study utilizes an analysis technique commonly used in marketing, the conjoint analysis method, to examine the relative utilities of a set of beef steak characteristics considered by a national sample of 1,432 US consumers, as well as additional localized samples representing undergraduate students at a business college and in an animal science department. The analyses indicate that among all respondents, region of origin is by far the most important characteristic; this is followed by animal breed, traceability, animal feed, and beef quality. Alternatively, the cost of cut, farm ownership, the use (or nonuse) of growth promoters, and whether the product is guaranteed tender were the least important factors. Results for animal science undergraduates are similar to the aggregate results, except that these students emphasized beef quality at the expense of traceability and the nonuse of growth promoters. Business students also emphasized region of origin but then emphasized traceability and cost. The ideal steak for the national sample is from a locally produced, choice Angus fed a mixture of grain and grass that is traceable to the farm of origin. If the product was not produced locally, respondents indicated that their preferred production states are, in order from most to least preferred, Iowa, Texas, Nebraska, and Kansas.

The Impact of Product Quality, Service Quality, and Customer Loyalty Program perception on Retail Customer Attitude

“…Aynadis (2014) from the research concluded that the quality of product is the dominant factor influencing the customer's attitude toward a product. http://www.ijmp.jor.br v. 8, n. 3, July -September 2017ISSN: 2236 In the research of Mennecke et al (2006), Chen andCheng (2011), Asshidin et al (2015), Jaafar et al (2012), Christiansen (2010), and Sirfaz et al (2014) proved that there is a significant influence on the quality of product on the customer attitude.…”

Postmortem protein degradation is a key contributor to fresh pork loin tenderness

“…Tenderness is a fundamental component related to the quality of meat products (Becker, 2000;Mennecke et al, 2007;Moeller et al, 2010). Importantly, pork flavor and tenderness have been identified as the primary determinants of fresh pork quality by international customers of U.S. fresh pork (Murphy et al, 2015).…”

Meat quality of veal: Discriminatory ability of weaning status

“…These parameters are considered important as quality indicators and they have an impact on consumer acceptability (Koohmaraie, 1996;Andersen et al, 2005;Mennecke et al, 2007;Dunne et al, 2009). Furthermore, is known that suckling period may cause differences in meat fatty acid (FA) composition (Bispo et al, 2011).…”