British consumers preferred fatness levels in beef: Surveys from 1955, 1982 and 2002

T.M. Ngapo, E. Dransfield

    Research output: Contribution to journalArticleAcademicpeer-review

    27 Citations (Scopus)

    Abstract

    To identify changes of British consumer preferences for fatness in beef, in 2002 photographs of beef cuts were computer modified to achieve fatness levels (48%, 40%, 37% and 30% of the cut surface) used in similar surveys conducted in 1955 and 1982. Posters of the four beef cuts were presented to 1064 consumers, who ranked them and completed a socio-demographic questionnaire. The level of fat preferred by today¿s consumers was less than in previous surveys. The proportions of consumers preferring the 40% fat beef were 62% in 1955, 24% in 1982 and 13% in 2002 whilst those preferring the leanest (30% fat) had increased from 12% in 1955 to 60% in 1982 and then stabilised at 53% in 2002. From 1982 to 2002, about a quarter of all consumer preferences, albeit from different consumer populations, had shifted from preferring 40% to 37% fat beef.
    Original languageEnglish
    Pages (from-to)412-417
    JournalFood Quality and Preference
    Volume17
    Issue number5
    DOIs
    Publication statusPublished - 2006

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