… in an experimental auction to determine their willingness to pay. Steaks differed in marbling,
tenderness, country of origin, and aging method. Marbling and tenderness had statistically …

… and flavor attributes, but were of similar tenderness. This type of flavor-differentiated, but
tenderness-… were used to determine consumers' WTP for their preferred steak flavor. As the …

… evaluation scores for flavor, juiciness, tenderness, and overall acceptability are presented
in the results section+ Descriptive statistics for the experimental auction bids were computed …

… We include the visual attributes of color, marbling (intramuscular fat), size, and bone, which
can be objectively scored, and the taste attributes of tenderness, juiciness, and flavor, which …

… for sale during experimental auctions. Frozen steaks used in the auctions were packaged as
… In this study, partial correlations indicated that flavor was more highly correlated with overall …

… The sensory assessments and experimental auction were efficient in capturing consumer
preference differences and WTP. The results indicated participants’ sensory scores and WTP …

… auction), to evaluate consumer WTP for beef flavor attributes. A … base and the applications
of these experimental auctions. … tenderness values, one can focus on the importance of flavor …

… of smaller or darker chops (eg, tenderness, flavor, etc.) provide greater market value when
… When market prices from an experimental auction are explained using hedonic models, the …

… flavor in beef steaks. Two hundred and forty-eight consumers from Chicago and San Francisco
participated in the experimental auctions… valuable measure of consumers’ WTP for flavor. …

… for sale during experimental auctions. Frozen steaks used in the auctions were packaged as
… to be juicier, more tender, and more desirable in flavor and overall acceptability. Typically, …