Modelling Meat Quality Attributes

Terence C. Farrell

No 125624, 2001 Conference (45th), January 23-25, 2001, Adelaide, Australia from Australian Agricultural and Resource Economics Society

Abstract: Recent meat demand models incorporate demand functions for cuts of meat rather than whole carcasses. However, parameters for “meat quality” are seldom included in such models. Modelling difficulty arises as meat cuts are heterogeneous in their quality attributes. Meat quality may be assessed by measurement of attributes including tenderness, juiciness and flavour. Cooking method and cooking time are the two primary factors that affect meat-eating quality. The purpose of this paper is to show how meat quality parameters relate to one another for beef cuts. A quality index for tenderness, juiciness and flavour can be incorporated directly into demand functions.

Keywords: Demand and Price Analysis; Livestock Production/Industries (search for similar items in EconPapers)
Pages: 22
Date: 2001-01
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

Downloads: (external link)
https://ageconsearch.umn.edu/record/125624/files/Farrell.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:aare01:125624

DOI: 10.22004/ag.econ.125624

Access Statistics for this paper

More papers in 2001 Conference (45th), January 23-25, 2001, Adelaide, Australia from Australian Agricultural and Resource Economics Society Contact information at EDIRC.
Bibliographic data for series maintained by AgEcon Search ().