Meat Sci. 2016 Apr;114:114-120. doi: 10.1016/j.meatsci.2015.12.019. Epub 2015 Dec 30.
Author information
- 1
- CICYTEX, Instituto de investigaciones agrarias Finca "La Orden-Valdesequera", Junta de Extremadura. A5 km 372, 06187 Guadajira, Spain.
- 2
- Faculty of Agriculture, University of Extremadura, Ctra. Cáceres s/n, 06071 Badajoz, Spain. Electronic address: fjmesias@unex.es.
Abstract
This paper evaluates consumer liking and preferences towards organic beef from two production systems allowed by EU regulation: i) free-range and ii) intensive (fattened in feed-lot with organic feedstuff) as compared with conventionally produced beef. Data were obtained in April-May 2014 with a sample of 150 regular beef
consumers who completed two tasks: firstly a sensory test where
consumers tasted and rated the meats and secondly a conjoint analysis to
study beef
purchasing preferences. Willingness-to-pay for the different meats was
also calculated from conjoint results. Results show that consumers
preferred organic-from-concentrate beef at sensory level while organic beef
from animals fed on grass was preferred when process characteristics
(i.e. farming system) or attributes perceived at the point of purchase
(i.e. colour) were evaluated. It was also found that the price-premium
for organic beef is over 40%, with organic-fed-on grass beef preferred slightly over that fed-on-concentrate.
KEYWORDS:
Beef; Conjoint analysis; Consumer liking; Extensive rearing system; Organic production- PMID:
- 26771143
- DOI:
- 10.1016/j.meatsci.2015.12.019
- [Indexed for MEDLINE]
