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Modelling Meat Quality Attributes

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  • Farrell, Terence C.

Abstract

Recent meat demand models incorporate demand functions for cuts of meat rather than whole carcasses. However, parameters for “meat quality” are seldom included in such models. Modelling difficulty arises as meat cuts are heterogeneous in their quality attributes. Meat quality may be assessed by measurement of attributes including tenderness, juiciness and flavour. Cooking method and cooking time are the two primary factors that affect meat-eating quality. The purpose of this paper is to show how meat quality parameters relate to one another for beef cuts. A quality index for tenderness, juiciness and flavour can be incorporated directly into demand functions.

Suggested Citation

  • Farrell, Terence C., 2001. "Modelling Meat Quality Attributes," 2001 Conference (45th), January 23-25, 2001, Adelaide, Australia 125624, Australian Agricultural and Resource Economics Society.
    • Handle: RePEc:ags:aare01:125624
    DOI: 10.22004/ag.econ.125624
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    References listed on IDEAS

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    Cited by:

    1. Kim, Renee B. & Boyd, Milton S., 2004. "Identification of Niche Market for Hanwoo Beef: Understanding Korean Consumer Preference for Beef using Market Segment Analysis," International Food and Agribusiness Management Review, International Food and Agribusiness Management Association, vol. 7(3), pages 1-19.

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