Beef quality attributes: A systematic review of consumer perspectives

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.

Consumer Acceptance, Emotional Response, and Purchase Intent of Rib‐Eye Steaks from Grass‐Fed Steers, and Effects of Health Benefit Information on Consumer Perception

“…Although several beef characteristics were evaluated in this study, consumers only rated their hedonic perception. Differences between samples regarding attributes important for liking, that is, juiciness, beef flavor, should be further investigated and characterized either with the traditional descriptive analysis techniques with highly trained panels (Gaze et al., ), rapid methods such as projective mapping (Henchion et al., ; Horita et al, ), CATA rapid characterization with naïve consumers (Dos Santos et al., ) or temporal characterization with either temporal CATA, temporal dominance sensations (TDS), or progressive profile (Esmerino et al., ). Furthermore, temporal descriptive analysis and temporal CATA can also help describe if specific differences exist between samples over time.…”

Meat consumption – what French consumers feel about the quality of beef?

“…The Meat Standards Australia (MSA) system, which is also based on muscle type, is more accurate as it takes into account other factors from the farm to the plate (cooking method) through the slaughterhouse (carcase weight, animal maturity, pH, marbling, etc) and the retailer (ageing time). It was successfully tested in different countries (Hocquette et al 2014;Guzek et al 2015;Henchion et al 2017), such as in Asia (South Korea, Japan), North America (USA), New Zealand, South Africa and also Europe (Northern Ireland, Poland and the Republic of Ireland), and particularly in France with French meat and French consumers (Legrand et al 2013(Legrand et al , 2017. Further developing the current star system, that is, to move towards a system comparable to the MSA model would make it possible to identify the best combinations, that is, between the animal, muscle, duration of maturation, and cooking method.…”

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“…A recent review of consumers' perspectives on beef quality attributes considers colour as the most important intrinsic attributes, tenderness, and flavour as the most important eating quality attributes (Henchion et al, 2017;Maltin et al, 2003). Furthermore, taste and nutritional value are also an important meat quality attributes for most consumers (Nuernberg et al, 2005;del Campo et al, 2008;Brito et al, 2014).).…”