QUALITY PERCEPTION OF LIGHT LAMB CARCASS (PERCEPCIÓN DE LA CALIDAD DE LA CANAL DE CORDERO LIGERO)

Cunhal-Sendim A.

Description

Abstract
This article presents an empirical study focusing on the valuation, perception and management of live lamb and carcass quality. The analysis has been performed using the hedonic technique with data collected in a slaughtering house from live animals and carcasses, and applying conjoint analysis to data from butcher shop surveys. The results from the hedonic technique and the conjoint analysis show that the main quality attributes are fat content, carcass weight and meat color. The management of quality to adapt and adjust the product to market requirements, should focus on these factors that determine the evaluation of utility by users. Two other aspects examined are the possibility of live classification to predict market prices and the commercial adaptation of carcass grading systems.
Resumen
Este artículo presenta los resultados de un estudio empírico sobre la valoración, percepción y gestión de la calidad del cordero en vivo y en canal. El análisis se ha llevado a cabo utilizando la técnica hedónica con datos recogidos en un matadero de animales en vivo y en canal, y aplicando el análisis conjunto a datos procedentes de encuestas a carnicerías. Los resultados de la técnica hedónica y del análisis conjunto muestran que los principales atributos de calidad son el grado de engrasamiento, el peso en canal, y el color de la carne. La gestión de la calidad para adaptar y ajustar el producto a las necesidades del mercado, debe centrarse en estos factores determinantes de la evaluación de la calidad por los usuarios. Otros dos aspectos que se han examinado en el trabajo son la posibilidad de utilizar la clasificación en vivo para predecir los precios de mercado, y la adaptación comercial de los sistemas de clasificación de canales.

Sujets

• Hedonic regression
• Conjoint analysis
• Análisis conjunto

Informations

• Publié par: erevistas
• Publié le: 01 janvier 1999
• Nombre de lectures: 8
• Langue: Español

Extrait

QUALITY PERCEPTION OF LIGHT LAMB CARCASS
PERCEPCIÓN DE LA CALIDAD DE LA CANAL DE CORDERO LIGERO
1 1 2 2Cunhal Sendim, A., J. Albiac Murillo , R. Delfa Belenguer y F. Lahoz Castelló
1Unidad de Economía Agraria. SIA/DGA. Apartado 727. 50080 Zaragoza. España.
E mail: ([e-mail]).
2Unidad de Tecnología en Producción Animal. SIA/DGA. Apartado 727. 50080 Zaragoza. España.
E mail: ([e-mail]).
ADDITIONAL KEYWORDS PALABRAS CLAVE ADICIONALES
Grading systems. Hedonic prices. Conjoint Sistemas de clasificación. Precios hedónicos.
analysis. Análisis conjunto.
SUMMARY
y gestión de la calidad del cordero en vivo y enThis article presents an empirical study
focusing on the valuation, perception and canal. El análisis se ha llevado a cabo utilizando
la técnica hedónica con datos recogidos en unmanagement of live lamb and carcass quality.
The analysis has been performed using the matadero de animales en vivo y en canal, y
aplicando el análisis conjunto a datos proceden hedonic technique with data collected in a
slaughtering house from live animals and tes de encuestas a carnicerías. Los resultados de
la técnica hedónica y del análisis conjunto mues carcasses, and applying conjoint analysis to data
from butcher shop surveys. The results from the tran que los principales atributos de calidad son el
grado de engrasamiento, el peso en canal, y elhedonic technique and the conjoint analysis show
that the main quality attributes are fat content, color de la carne. La gestión de la calidad para
adaptar y ajustar el producto a las necesidadescarcass weight and meat color. The management
of quality to adapt and adjust the product to del mercado, debe centrarse en estos factores
determinantes de la evaluación de la calidad pormarket requirements, should focus on these
factors that determine the evaluation of utility by los usuarios. Otros dos aspectos que se han
examinado en el trabajo son la posibilidad deusers. Two other aspects examined are the
possibility of live classification to predict market utilizar la clasificación en vivo para predecir los
precios de mercado, y la adaptación comercial deprices and the commercial adaptation of carcass
grading systems. los sistemas de clasificación de canales.
INTRODUCTIONRESUMEN
Este artículo presenta los resultados de un A comprehensive evaluation of the
estudio empírico sobre la valoración, percepción Spanish lamb quality is important in
Arch. Zootec. 48: 187 196. 1999.CUNHAL SENDIM ET AL.
order to contribute to the definition of demanding markets are reasons that
a grading system for lamb quality, justify the use of these systems.
representative of the Spanish market The last question analyzed is the
situation. This research requires a utility of carcass classification systems,
review of the sheep market in Spain, considering the adaptation of two
the concept of quality applied to live light carcass classification systems. The
lamb and carcass, and the theory of thesheep carcass classification systems
hedonic technique; and details about are a key element in the EU sheep
these aspects of the work can be found sector, not only for a better operation
in Cunhal Sendim et al. (1996). The of the EU regulations, but also to
hedonic technique is the main tech achieve a more efficient and com
nique used in this study (Lancaster, petitive commercial environment,
1966; Ladd and Suvannunt, 1976). facilitating the market transparency
The hedonic technique is used to and the flow of information between
analyze the following topics: i) the market agents.
market value of the lamb carcass
characteristics and quality attributes;
ii) the efficiency of commercial grading MATERIALS AND METHODS
systems for live lamb; and iii) the
adaptation to the market of the main The quality perception of the light
grading systems for light lamb carcass. lamb carcass is examined using three
The study of the lamb quality characte different data collecting techniques
ristics has been completed with a (direct observation, attitude scales, and
survey to butcher shops in the Zarago surveys) and three methodologies
za region (Spain), and the survey (hedonic technique, conjoint analysis,
information has been analyzed by and statistical description). The
conjoint analysis. The objective of the purpose is to assess the importance of
study is to show the importance of the different characteristics and
quality management, which must qualitative attributes of light lamb
involve every stage of production: live carcass, in the process of forming the
lamb, carcass, and meat production utility judgment by consumers or users.
activities. The hedonic technique has been
Another objective of the study is toapplied previously to beef (Jarrat,
evaluate the explaining ability of four 1988; Woods, 1990; Menkhaus et al.,
qualitative characteristics of the live 1993), pork (Voon, 1993; Walburger
animal, on the carcass price formation.and Foster, 1994) and lamb markets
The prediction of the carcass value (O'Connell, 1986). In order to find
from observed attributes in the live empirically the importance of quality
animal is very important, and is relatedin the market, a large database of lamb
to the possibility of developing and sales data provided by a company has
applying grading and valuation been explored. Subsequently, the
systems on live animals. The growing hedonic technique has been applied to
volume of transactions of live animals data collected experimentally from 600
in the European Union, and more light lamb alive and in carcass.
Archivos de zootecnia vol. 48, núm. 182, p. 188.QUALITY OF LAMB
Lamb sales data were examined Table I. Characteristics and levels used in
through a preliminary analysis using conjoint analysis. (Características y niveles
the hedonic technique, in order to assess
considerados en el análisis conjunto).
the relationship between the observed
price of 44,000 lamb carcasses Characteristics
slaughtered in 1994, and three types ofLevels Weight Fat content Meat color
factors: carcass quality factors, tem
1 9.6 kg 1 a 1+ Very lightporal factors and commercial factors.
(9 10.3) (lean)This first empirical analysis was very
important for designing and
2 10.9 kg 2+ a 3 Pinkunderstanding the subsequent hedonic
(10.3 11.6) (medium)analysis on carcass quality charac
teristics. Then experimental data were
3 12.1 kg 4 a 4+ Darkcollected from 600 light lambs
(11.6 13) (fat)slaughtered from November 1994 to
February 1995 in the Mercazaragoza
1slaughterhouse (Zaragoza, Spain) .
During these months lambs were
been examined by conjoint analysismeasured and classified alive using
(Green and Srinivasan; 1978, 1990),the Body Condition Score (Russel et
applying the Conjoint Designer packa al., 1969), and also in carcass using
ge. The experimental design includesthe Community scale for carcass
the three more important characteris classification of light lamb (Council
tics in valuing the utility of a lightDirective 92/2137/EEC). The selling
carcass: fat content, carcass weightprice was observed in order to capture
and meat color. The selection of thesethe importance of characteristics in
characteristics and their levels wereprice formation. The specification of
made based on experts' opinion, thethe hedonic equation has been linear,
review of the literature, and the resultswith price depending on qualitative,
of previous analysis (table I). Thetemporal and commercial variables,
stimuli were presented as whole profilesand estimation has been performed
using photographs and text, and theseusing the Shazam econometrics pac
data were collected as part of a largerkage.
survey. The survey was also used toThe second approach has been
collect information on commercialperformed with data collected from
practice aspects, perception of carcassbutcher shops (90 butcher shops in
and meat quality by butchers, andZaragoza, Spain), using attitude scales
opinion on meat and carcass gradingto gather information about their
systems. The models used in conjointpreferences. These preferences have
analysis to estimate the aggregated
utility function are the ideal point model
1The experimental data were collected six times
and the part worth function model. The
during the four months period, which are identified
relative importance of each qualita in the hedonic regressions as Experiment 1 to
Experiment 6. tive attribute in the formation of the
Archivos de zootecnia vol. 48, núm. 182, p. 189.CUNHAL SENDIM ET AL.
Table II. Hedonic price model for the characteristics of lamb carcass. (Modelo de precios
hedónicos de las características de la canal de cordero).
Variables Change Effect on price (Pta) t
bCarcass weight (kg) Increase of 1 kg 14 .738 2.357
aFat content 1 Classified in 249 .910 6.134
Fat content 3( ) +16.941 1.105
Fat content 4 48 .465 1.216
Muscle color Light pink Classified in +11.921 0.955
bConformation status O( ) +29.91 2.121
Conformation status O(+) 19 .30 1.095
cFat color – Cream Classified in 51 .527 1.740
Pelvic renal fat Normal ( ) Classified in +11.207 0.734
Pelvic renal fat A lot ( ) 55 .731 0.993
Experiment nº 4 Observed in 9 .224 0.602
a