title: Cross-Cultural Consumer Acceptability and Purchase Intent of Forage-Finished Rib-Eye Steaks.
abstract: Rib-eye steaks, from 3 forage-finished systems (S1, S2, and S3) and 1 commercial steak (C), either cooked by 1-sided-grilling or 2-sided-grilling, were evaluated for sensory acceptability [overall appearance (ORA) and overall appearance of fat (OAF) for raw steaks; overall appearance (OCA), overall beef aroma (OBA), overall beef flavor (OBF), juiciness, tenderness and overall liking (OL) for cooked steaks] and purchase intent by Hispanic, Asian and U.S. consumers. They also indicated preferred degree of doneness and cooking methods. Cross-cultural differences in preferences and consumer acceptability of rib-eye steaks were observed. Grilling was the most preferred cooking method. Hispanics and Asians preferred medium and/or medium well, while U.S. consumers preferred medium and/or medium rare. For cooked steaks, the population effect was significant for all sensory attributes; Asians generally scored lower than did Hispanics and U.S. consumers. C and S3 generally had higher scores for all sensory attributes across 3 populations. Purchase intent for all forage-finished steaks was higher for Hispanics and U.S. consumers compared to Asians (50.0% to 77.8% compared with 43.2% to 65.9%). Attributes influencing purchase intent of forage-finished steaks differed among populations: tenderness (odds ratio = 1.4) for Hispanics, OCA (odds ratio = 1.5) for Asians, and OBF (odds ratio = 1.3) for U.S. consumers. Overall, this study demonstrated that the type of forage-finished system and ethnic differences influenced sensory acceptability and purchase intent of forage-finished rib-eye steaks.
  
  
  CONCLUSIONS
  Demand for forage-finished beef has increased worldwide due to its potential health benefits. Little is known regarding the cross-cultural effects on the consumer acceptance of forage-finished beef. We evaluated sensory acceptance and purchase intent of raw and cooked forage-finished rib-eye steaks using Hispanic, Asian, and U.S. (White and African American) populations. This study demonstrated that consumer acceptability and purchase intent of forage-finished rib-eye steaks differed among Hispanic, Asian, and U.S. populations. This information can be used to guide development and marketing strategies for beef products.
authors.affiliation: School of Nutrition and Food Sciences, Louisiana State Univ. Agricultural Center, Baton Rouge, LA, 70803, U.S.A.|Faculty of Veterinary and Agricultural Sciences, Food and Wine Science, The Univ. of Melbourne, Parkville, 3010, VIC, Australia.
authors.forename: Damir Dennis
authors.initials: DD
authors.lastname: Torrico
authors.affiliation: School of Nutrition and Food Sciences, Louisiana State Univ. Agricultural Center, Baton Rouge, LA, 70803, U.S.A.
authors.forename: Wisdom
authors.initials: W
authors.lastname: Wardy
authors.affiliation: School of Nutrition and Food Sciences, Louisiana State Univ. Agricultural Center, Baton Rouge, LA, 70803, U.S.A.
authors.forename: Kairy Dharali
authors.initials: KD
authors.lastname: Pujols
authors.affiliation: School of Nutrition and Food Sciences, Louisiana State Univ. Agricultural Center, Baton Rouge, LA, 70803, U.S.A.
authors.forename: Kennet Mariano
authors.initials: KM
authors.lastname: Carabante
authors.affiliation: School of Nutrition and Food Sciences, Louisiana State Univ. Agricultural Center, Baton Rouge, LA, 70803, U.S.A.|School of Food and Nutrition, College of Health, Massey Univ, Auckland, 0745, New Zealand.
authors.forename: Wannita
authors.initials: W
authors.lastname: Jirangrat
authors.affiliation: Iberia Research Station, Louisiana State Univ. Agricultural Center, Jeanerette, La., 70544, U.S.A.
authors.forename: Guillermo
authors.initials: G
authors.lastname: Scaglia
authors.affiliation: School of Nutrition and Food Sciences, Louisiana State Univ. Agricultural Center, Baton Rouge, LA, 70803, U.S.A.
authors.forename: Marlene E
authors.initials: ME
authors.lastname: Janes
authors.affiliation: School of Nutrition and Food Sciences, Louisiana State Univ. Agricultural Center, Baton Rouge, LA, 70803, U.S.A.
authors.forename: Witoon
authors.initials: W
authors.lastname: Prinyawiwatkul
mesh_terms: D001741:Black or African American; D000821:Animal Feed; D000822:Animal Husbandry / Q000379:methods*; D000818:Animals; D044466:Asian People; D002417:Cattle; D003132:Commerce; D003258:Consumer Behavior; D003296:Cooking; D003431:Cross-Cultural Comparison; D004032:Diet; D005006:Ethnicity; D005421:Flavoring Agents; D006630:Hispanic or Latino; D006801:Humans; D033182:Intention; D009812:Odorants; D000069466:Red Meat; D012272:Ribs; D013649:Taste; D014481:United States; D044465:White People
chemical_list: D005421:Flavoring Agents
keywords: consumer acceptance; cross-cultural populations; forage-finished beef; purchase intent; rib-eye steaks