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摘要翻译：
该研究采用离散选择模型，调查了946名美国消费者对不同牛肉产品的支付意愿和偏好。一个新的实验被用来得出每个消费者会购买的牛肉产品的数量。在这项研究中探索的产品范围包括碎牛排、丁牛排、烤牛排和六块牛排（牛里脊、里脊、侧翼、皮瓣、纽约牛排和牛仔牛排或肋眼牛排）。研究结果显示，美国消费者对牛肉产品的偏好因季节而异。到目前为止，美国农业部认证标志的存在是影响消费者支付所有牛肉切肉意愿的最重要因素，这也严重依赖于季节。在包装方面，美国消费者对不同季节的牛肉产品有不同的偏好。经过比例调整的有序logit模型的结果表明，除了价格之外，认证标志、包装类型、无抗生素和有机产品等与安全相关的属性对美国消费者的选择有更大的影响。此外，与夏季相比，美国消费者平均在冬季慢烹调季节购买切丁和烤制产品的频率更高，而纽约的条肉和侧翼牛排在夏季烧烤季节更受欢迎。这项研究为企业和政策制定者提供了宝贵的见解，以便在考虑消费者如何根据季节在不同的标签和产品属性中相对价值时做出明智的决定，并更好地解决消费者可能存在的任何道德、安全和美学问题。
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英文标题：
《Seasonality Effects on Consumers Preferences Over Quality Attributes of
Different Beef Products》
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作者：
Ali Ardeshiri, Spring Sampson, Joffre Swait
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最新提交年份：
2019
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分类信息：
一级分类：Economics 经济学
二级分类：General Economics 一般经济学
分类描述：General methodological, applied, and empirical contributions to economics.
对经济学的一般方法、应用和经验贡献。
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一级分类：Quantitative Finance 数量金融学
二级分类：Economics 经济学
分类描述：q-fin.EC is an alias for econ.GN. Economics, including micro and macro economics, international economics, theory of the firm, labor economics, and other economic topics outside finance
q-fin.ec是econ.gn的别名。经济学，包括微观和宏观经济学、国际经济学、企业理论、劳动经济学和其他金融以外的经济专题
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英文摘要：
Using discrete choice modelling, the study investigates 946 American consumers willingness-to-pay and preferences for diverse 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 or 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 consumers 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.
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PDF链接：
https://arxiv.org/pdf/1902.02419
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