ArticleJournal of animal science2019
Consumer preferences for beef with improved nutrient profile1.
Article in Journal of animal science, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
9 citing papers in PubMed.
- Comparative effects of beef heart, liver, and kidney inclusion on quality characteristics and consumer acceptability of ground beef patties.Translational animal science · 2026Article
- The Concentrations of Fatty Acids, Cholesterol and Vitamin E in Cooked Longissimus, Semitendinosus, Psoas Major and Supraspinatus Muscles from Cattle Offered Grass Only, Concentrates Ad Libitum or Grass Silage Supplemented with Concentrates.Foods (Basel, Switzerland) · 2025Article
- Supplementation with Sunflower/Fish Oil-Containing Concentrates in a Grass-Based Beef Production System: Influence on Fatty Acid Composition, Gene Expression, Lipid and Colour Stability and Sensory Characteristics of Longissimus Muscle.Foods (Basel, Switzerland) · 2022Article
- Consumer Perception of Beef Quality and How to Control, Improve and Predict It? Focus on Eating Quality.Foods (Basel, Switzerland) · 2022Review
- Effect of Diet and Essential Oils on the Fatty Acid Composition, Oxidative Stability and Microbiological Profile of Marchigiana Burgers.Antioxidants (Basel, Switzerland) · 2022Article
- Consumer motivation for organic food consumption: Health consciousness or herd mentality.Frontiers in public health · 2022Article
- The Effects of Using Pineapple Stem Starch as an Alternative Starch Source and Ageing Period on Meat Quality, Texture Profile, Ribonucleotide Content, and Fatty Acid Composition of Longissimus Thoracis of Fattening Dairy Steers.Foods (Basel, Switzerland) · 2021Article
- Using near-infrared spectroscopy to determine intramuscular fat and fatty acids of beef applying different prediction approaches.Journal of animal science · 2020Article
- Impact of Nutritional Information on Consumers' Willingness to Pay for Meat Products in Traditional Wet Markets of Taiwan.Foods (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Although beef is a nutrient-rich foodstuff excelling in protein, vitamins, and minerals, there is controversy regarding the fat content of beef and its healthfulness in the diet. Although much of the fatty acid (FA) content in beef is considered "healthy fats," many consumers are confused about the different classifications of FA. The objectives of this study were to determine consumers' knowledge about the nutritional value of beef and its importance in purchasing decisions, and to gain a better understanding about preferences for changes in FA composition. Objectives of the study were completed through 2 consumer studies: 1) an online survey and 2) a taste-panel auction. In the online survey, respondents were asked to choose between 2 steaks that varied in polyunsaturated and saturated FA levels, iron content, and price. Respondents were also asked to categorize "Monounsaturated Fat," "Polyunsaturated Fat," "Saturated Fat," and "Trans Fat," as either "healthy" or "unhealthy" both before and after an educational excerpt was provided. The results from the online survey indicated many consumers are unclear about the differences in beef nutritional value, specifically FA content. Initially, only 66.4%, 69.1%, 79.1%, and 79.2% of respondents correctly categorized the monounsaturated, polyunsaturated, saturated, and trans fat, respectively. However, more than 90% of respondents correctly categorized the various FAs after an educational excerpt was provided. After survey respondents better understood the healthfulness of FA in beef, they were also willing to pay a premium for a steak with improved FA composition. However, these premiums diminished when participants had to actually put forth a monetary value for a steak in the taste-panel auction. Research shows that there is variation among cattle for FA composition. This provides opportunity to identify cattle with a favorable composition and market this product to the increasing population of health-conscious consumers. Our results provide insight for beef promotion and marketing opportunities and indicate that relaying information about FA content is extremely important to collect a premium for healthier beef.
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