Table 3.
Consumption habits of online survey respondents (n = 1,021) and taste-panel participants (n = 95)1
| Item | % of online survey respondents | % of taste-panel participants |
|---|---|---|
| How often respondents consume beef | ||
| Never | 3.8 | 0 |
| At least 1/yr | 4.3 | 0 |
| At least 1/mo | 10.9 | 2.1 |
| 1/every other week | 11.3 | 2.1 |
| 1/wk | 26.2 | 26.3 |
| 2 to 3/wk | 38.8 | 57.9 |
| Daily | 4.7 | 11.6 |
| Cooking level | ||
| Rare | 3.6 | 11.6 |
| Medium rare | 25.8 | 43.2 |
| Medium | 27.9 | 22.1 |
| Medium well done | 20.6 | 20.00 |
| Well done | 22.1 | 3.2 |
| Milk fat level | ||
| Skim | 11.4 | |
| 1% | 10.9 | |
| 2% | 36.5 | |
| Whole | 22.1 | |
| I do not drink milk | 18.2 | |
| I do not know | 1.0 | |
| Fat type | ||
| Lard | 1.3 | |
| Olive oil | 54.2 | |
| Vegetable oil | 35.3 | |
| Other | 9.2 |
1Chi-square tests were estimated to determine the relationship between the 2 samples. The 2 samples were significantly different (at an alpha level of at least 0.01) for beef consumption and preferred cooking level.