ORCID Profile
0000-0002-3453-0953
Current Organisations
University of Western Australia
,
University of South Australia
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Publisher: Elsevier BV
Date: 06-2018
Publisher: Elsevier BV
Date: 12-2020
Publisher: Project MUSE
Date: 2021
Publisher: Elsevier BV
Date: 10-2021
Publisher: Springer Science and Business Media LLC
Date: 2005
DOI: 10.1071/AP05010
Publisher: Edinburgh University Press
Date: 31-08-2022
Publisher: Elsevier BV
Date: 02-2015
Publisher: Springer Science and Business Media LLC
Date: 2005
DOI: 10.1071/AP05013
Publisher: Elsevier
Date: 2005
Publisher: Australian Literary Studies
Date: 10-2013
Publisher: Elsevier BV
Date: 09-2021
Publisher: Elsevier BV
Date: 12-2021
Publisher: Informa UK Limited
Date: 12-2013
Publisher: Elsevier BV
Date: 05-2023
Publisher: Edinburgh University Press
Date: 19-08-2022
Publisher: Springer Science and Business Media LLC
Date: 11-06-2020
Publisher: Wiley
Date: 04-2004
Publisher: Informa UK Limited
Date: 05-2004
Publisher: Informa UK Limited
Date: 06-2011
Publisher: Elsevier BV
Date: 05-2018
Publisher: Wiley
Date: 09-05-2003
Publisher: Elsevier BV
Date: 07-2004
Publisher: Elsevier BV
Date: 07-2004
Publisher: No publisher found
Date: 2018
Publisher: Elsevier BV
Date: 11-2019
Publisher: Elsevier BV
Date: 07-2016
Publisher: Wiley
Date: 02-2004
Publisher: Edinburgh University Press
Date: 31-08-2022
Publisher: Springer Science and Business Media LLC
Date: 2005
DOI: 10.1071/AP05048
Publisher: Elsevier BV
Date: 11-2018
Publisher: Elsevier BV
Date: 11-2019
DOI: 10.1016/J.MEATSCI.2019.06.004
Abstract: Using discrete choice modelling, the study investigates 946 American consumers' willingness-to-pay and preferences for erse beef products. A novel experiment was used to elicit the number of beef products that each consumer would purchase. The range of products explored in this study included ground, diced, roast, and six cuts of steaks (sirloin, tenderloin, flank, flap, New York and cowboy/rib-eye). The outcome of the study suggests that US consumers vary in their preferences for beef products by season. The presence of a USDA certification logo is by far the most important factor affecting consumer's willingness to pay for all beef cuts, which is also heavily dependent on season. In relation to packaging, US consumers have mixed preference for different beef products by season. The results from a scaled adjusted ordered logit model showed that after price, safety-related attributes such as certification logos, types of packaging, and antibiotic free and organic products are a stronger influence on American consumers' choice. Furthermore, US consumers on average purchase diced and roast products more often in winter "slow cooking season", than in summer whereas New York strip and flank steak are more popular in the summer "grilling season". This study provides valuable insights for businesses as well as policymakers to make inform decisions while considering how consumers relatively value among different labelling and product attributes by season and better address any ethical, safety and aesthetic concerns that consumers might have.
Publisher: Oxford University Press (OUP)
Date: 10-2018
DOI: 10.1093/AHR/RHY033
Publisher: Australian Housing and Urban Research Institute (AHURI)
Date: 24-03-2022
Publisher: Elsevier BV
Date: 08-2019
Publisher: Philosophy Documentation Center
Date: 2018
Publisher: Informa UK Limited
Date: 09-2013
Publisher: Elsevier BV
Date: 12-2019
Publisher: Elsevier BV
Date: 08-2019
Publisher: Elsevier BV
Date: 06-2020
Publisher: Cambridge University Press (CUP)
Date: 2014
DOI: 10.1614/WS-03-063R1
Publisher: Informa UK Limited
Date: 10-2006
Publisher: Elsevier BV
Date: 04-2018
Publisher: Informa UK Limited
Date: 22-12-2021
Publisher: Lawrence and Wishart
Date: 27-06-2011
Publisher: Informa UK Limited
Date: 07-03-2017
No related grants have been discovered for Ali Ardeshiri.