Department of Animal and Food Sciences, Texas Tech University, Box 42141, Lubbock, TX 79409, USA.
Meat Sci. 2011 Apr;87(4):403-11. doi: 10.1016/j.meatsci.2010.11.018. Epub 2010 Nov 25.
Surveys completed by 1370 consumers determined the motivational factors affecting consumer purchasing decisions for fresh beef steaks and roasts in three regions in the United States. Females placed greater importance on tenderness, ease of preparation, and nutritional value of steaks and roasts when compared to males. Age influenced tenderness, product consistency, and nutritional value of steaks, but influenced flavor, product consistency, and nutritional value of roasts. Consumers felt juiciness, nutritional value, and natural products were less important in determining their purchasing choices of steaks and roasts as their level of education increased. The preferred degree of doneness of steaks influenced the value placed on six of the nine purchasing motivators. Beef preferences and demographics influenced consumer purchasing decisions for fresh beef steaks and roasts. Results from this study can be used to help identify factors to positively influence purchasing decisions within targeted market segments.
1370 名消费者完成的调查确定了影响美国三个地区新鲜牛肉牛排和烤肉购买决策的动机因素。与男性相比，女性更看重牛排的嫩度、易于准备和营养价值。年龄影响牛排的嫩度、产品一致性和营养价值，但影响烤肉的风味、产品一致性和营养价值。消费者认为，随着受教育程度的提高，在决定购买牛排和烤肉时，多汁性、营养价值和天然产品的重要性较低。牛排的理想熟度影响着购买动机的六个因素。牛肉偏好和人口统计因素影响消费者对新鲜牛肉牛排和烤肉的购买决策。本研究的结果可用于帮助确定在目标细分市场中积极影响购买决策的因素。
