Beef from Calves Finished with a Diet Based on Concentrate Rich in Agro-Industrial By-Products: Acceptability and Quality Label Preferences in Spanish Meat Consumers

Simple Summary The replacement of cereals with human-inedible biomass is a strategic method to reduce food-feed competition, mitigate the environmental impact of livestock, and reduce production costs. This study proves that the fattening of calves with a diet rich in human-inedible fibrous local agro-industrial by-products from southern Spain improves the color, flavor, and tenderness of meat, increasing its acceptance by regular meat consumers. This study also analyzed the importance of quality labels in the formation of preferences of Spanish consumers, finding that origin, price, and animal welfare certification are the most important attributes. Spanish consumers seem to prefer meat with the lowest possible price, of national origin, and with the highest possible number of quality labels. Conjoint analysis was used to estimate the relative importance of some of the main extrinsic attributes and quality labels of beef in three Spanish cities (Cordoba, Marbella, and Santa Pola) in a study performed with 300 individuals. Consumers were segmented according to their frequency of consumption. Willingness to pay for different meats was also calculated from the conjoint analysis results. Consumer liking of beef that had been finished with an alternative concentrate rich in agro-industrial by-products and aged for three different durations as compared to conventionally finished beef was also evaluated using the same consumers. The most important attribute for Spanish consumers was the price (28%), followed by origin (25%), animal welfare certification (19%), protected geographical indication (14%), and organic agriculture certification (14%). Most consumers preferred beef from Spain at the lowest possible price and with the highest number of quality labels. Consumers were willing to pay a premium of 1.49, 3.61, and 5.53 EUR over 14 EUR/kg for organic certification, protected geographical indication, and animal welfare certification, respectively. Sensory analysis revealed that, for regular consumers, beef finished with an alternative concentrate rich in agro-industrial by-products offered several hedonic advantages (color, flavor, and tenderness) when compared to beef finished using a conventional diet, while occasional consumers did not find any difference between the two kinds of meat.