抄録
This study investigates Shanghai consumer’s preferences regarding Chinese beef using best-worst scaling and latent class analysis. The results emphasize the importance they attribute to freshness and identify four categories that influence their choice: preference for “fresh,” “for fresh and organic,” “for multiple qualities such as fresh, organic and Chinese beef,” and “preference for brand and beef breed.” Given that a desire for freshness is a commonality, ensuring this quality in future beef production is essential. This finding also serves as a pointer for an effective marketing strategy for those seeking to expand consumption and demand for Chinese beef.
