Consumer perceptions of beef available in retail establishments

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Title: Consumer perceptions of beef available in retail establishments
Author: Black, Creecy D.
Abstract: The amount of beef consumed in the United States (US ) has been on the decline since 1970 . In order to stem the decline , the beef industry needs to identify the needs and desires of consumers of beef This research was undertaken to : (1 ) determine the most important product attributes influencing consumers beef purchases , (2 ) identify consumer perceptions of innovative beef products , (3 ) identify the location of consumer beef purchases , and (4 ) determine the impact of consumers demographics on these three factors . This project was based on the results of a focus group dealing with consumer perceptions of beef bought in retail environments . As a result of the focus group study , a survey was developed to find out more about consumers' perceptions of beef from other geographic areas besides the one involved in the focus group . The survey included questions pertaining to attributes which influence consumers to buy beef for home consumption , ranking and rating importance of beef attributes according to demographic profiles , and perceptions of innovative beef products such as Certified Angus beef or preprepared items .
URI: http : / /hdl .handle .net /2346 /12162
Date: 2002-05

Citation

Black, Creecy D. Consumer perceptions of beef available in retail establishments. Master's thesis, Texas Tech University. Available electronically from http : / /hdl .handle .net /2346 /12162 .

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