CONSUMER HOME-USE EVALUATION OF A DEVELOPED LEAN GROUND BEEF PRODUCT

John E. Dunkelberger, Douglas H. Summerford, Adrian, John L.,, Dale L. Huffman and W. Russell Egbert

Journal of Food Distribution Research, 1991, vol. 22, issue 3, 12

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.

Keywords: Consumer/Household; Economics (search for similar items in EconPapers)
Date: 1991
References: View references in EconPapers View complete reference list from CitEc
Citations:

Downloads: (external link)
https://ageconsearch.umn.edu/record/27504/files/22030001.pdf (application/pdf)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:ags:jlofdr:27504

DOI: 10.22004/ag.econ.27504

Access Statistics for this article

More articles in Journal of Food Distribution Research from Food Distribution Research Society Contact information at EDIRC.
Bibliographic data for series maintained by AgEcon Search ().