Sensory acceptability, purchase intent (PI), consumer emotional profile, and fatty acid profile of rib-eye steaks from four different biological types of grass-fed cattle (Angus, Brangus, Pineywoods, and Holstein) were evaluated. The effects of health benefit information (HBI) pertaining to grass-fed beef on the overall liking (OL), emotional profile, and PI were also studied. Consumers rated steaks from the two nontraditional beef biological types (Pineywoods and Holstein) equally or higher than conventional biological types (Angus and Brangus) in several hedonic (9-point scale) categories. Mean OL scores were 6.1 for Pineywoods and 6.3 for Holstein steaks, versus 5.5 for Angus and 6.0 for Brangus. Hedonic attributes, especially OL and liking of beef flavor, accounted for most of the differences between treatments based on Wilks' Lambda Multivariate Analysis of Variance (MANOVA) and descriptive discriminant analysis. After knowledge of HBI, OL of all treatments increased, particularly Angus with OL mean score significantly increasing from 5.5 to 6.2. Positive PI increased significantly for Angus (from 48% to 65.33%), Brangus (from 50.67% to 66.67%), and Holstein (from 61.33% to 76%) steaks. Angus steaks, which initially received the lowest beef flavor liking (5.1) showed the most improvement for OL after HBI. Likewise, emotional profiles were improved after HBI, particularly the "Interested" emotion with a 0.5 unit increased. PRACTICAL APPLICATION Providing consumers with health benefit information (HBI) can enhance acceptability of grass-fed beef. Fatty acid analyses of steaks from four biological types of steers showed favorable n-6/n-3 ratios. Although some sensory attributes of cooked rib-eye steaks were scored differently among biological types, knowledge of grass-feeding and healthier fatty acids increased overall liking and purchase intent (PI) across products. Emotional profiles improved after HBI was given to consumers, with some emotions being significantly related to PI odds ratios. This research demonstrated the usefulness of HBI in improving hedonic perceptions of grass-fed steaks and the importance of consumer emotions in predicting PI.

中文翻译：

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消费者对草饲牛肋眼牛排的接受度、情绪反应和购买意图，以及健康益处信息对消费者认知的影响

对来自四种不同生物类型的草饲牛（安格斯牛、布朗格斯牛、松林牛和荷斯坦牛）的肋眼牛排的感官可接受性、购买意图 (PI)、消费者情感特征和脂肪酸特征进行了评估。还研究了与草饲牛肉有关的健康益处信息 (HBI) 对整体喜好 (OL)、情绪特征和 PI 的影响。在几个享乐（9 分制）类别中，消费者对两种非传统牛肉生物类型（Pineywoods 和 Holstein）的牛排的评分与传统生物类型（Angus 和 Brangus）相同或更高。Pineywoods 的平均 OL 分数为 6.1，荷斯坦牛排为 6.3，而 Angus 为 5.5，Brangus 为 6.0。享乐属性，尤其是 OL 和对牛肉风味的喜好，是基于 Wilks 的治疗方法之间的大部分差异 Lambda 多元方差分析 (MANOVA) 和描述性判别分析。在了解 HBI 后，所有治疗的 OL 都增加了，特别是 OL 平均得分从 5.5 显着增加到 6.2 的 Angus。安格斯（从 48% 到 65.33%）、布朗格斯（从 50.67% 到 66.67%）和荷斯坦（从 61.33% 到 76%）牛排的阳性 PI 显着增加。最初收到最低牛肉风味喜好（5.1）的安格斯牛排在 HBI 之后对 OL 的改善最大。同样，HBI 后情绪状况得到改善，特别是“感兴趣”情绪增加了 0.5 个单位。实际应用 向消费者提供健康益处信息 (HBI) 可以提高草饲牛肉的接受度。对来自四种生物类型阉牛的牛排的脂肪酸分析显示出有利的 n-6/n-3 比率。尽管煮熟的肋眼牛排的某些感官属性在不同生物类型中的评分不同，但对草食和更健康脂肪酸的了解增加了产品的整体喜好和购买意图 (PI)。将 HBI 提供给消费者后，情绪状况得到改善，其中一些情绪与 PI 优势比显着相关。这项研究证明了 HBI 在改善草食牛排的享乐感知方面的有用性以及消费者情绪在预测 PI 中的重要性。