No abstract

No abstract

ISRCTN registry, https://www.isrctn.com/, ISRCTN29316280.

The consumer of today places increased importance on food safety, environmental and health issues and quality, hence some are willing to purchase organic meat. Evaluation models used in previous organic food research have identified variables such as health consciousness, environmental concern, animal welfare and income as important determinants of organic food choice. The objective of this research was to examine Irish consumer perceptions of organic meat. A questionnaire was completed by 250 respondents, which were representative of the Irish population. Three groups of consumers were identified. Respondents who purchased or had intention to purchase organic meat placed higher levels of importance on food safety when purchasing meat, compared to those with no intention to purchase organic meat. Furthermore, purchasers of organic meat were more concerned about their health than non-purchasers. Purchasers of organic meat also believed that organic meat was superior to conventional meat in terms of quality, safety, labelling, production methods and value. Availability and the price of organic meat were the key deterrents to the purchase of organic meat. Higher socio-economic groups were more willing to purchase organic meat. Increasing awareness of food safety and pollution issues are important determinants in the purchase of organic meat; but securing a consistent supply of organic meat is paramount to ensuring growth in this sector.

No abstract

Informed by quality theory, this systematic literature review seeks to determine the relative importance of beef quality attributes from a consumer perspective, considering search, experience and credence quality attributes. While little change is anticipated in consumer ranking of search and experience attributes in the future, movement is expected in terms of ranking within the credence category and also in terms of the ranking of credence attributes overall. This highlights an opportunity for quality assurance schemes (QAS) to become more consumer focused through including a wider range of credence attributes. To capitalise on this opportunity, the meat industry should actively anticipate new relevant credence attributes and researchers need to develop new or better methods to measure them. This review attempts to identify the most relevant quality attributes in beef that may be considered in future iterations of QAS, to increase consumer satisfaction and, potentially, to increase returns to industry.

No abstract

No abstract