Consumer perception of meat quality and implications for product development in the meat sector—a review

Grunert, Klaus G.; Bredahl, Lone; Brunsø, Karen

doi:10.1016/s0309-1740(03)00130-x

Cited by 696 publications

(546 citation statements)

References 17 publications

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“…These aspects might be altered owing to individual behavior, context, culture, available information (Font‐i‐Furnols & Guerrero, 2014), concerns, lifestyles, and socio‐demographic characteristics (Bernués, Olaizola, & Corcoran, 2003; Grunert et al., 2004). Among socio‐demographic variables, our findings demonstrated that, as expected, living area and gender had a positive significant effect on purchasing decisions but a negative significant effect for WTP.…”

Section: Discussionmentioning

confidence: 99%

“…Dransfield (2005) also suggested that at least two attributes of appearance are normally used by consumers in quality judgements on meat. For instance, cut type, color, and fat structure and levels have been observed as influential in calculating quality expectations (Grunert et al., 2004). When the influence of product attributes on purchasing decisions in this study is considered, quality aspects such as color and in‐mouth texture cannot be ignored.…”

Section: Discussionmentioning

confidence: 99%

“…Font‐i‐Furnols and Guerrero (2014) identified consumers’ behavior as depending on interrelated factors that included psychological influences (willingness, risk, expectations, sociocultural factors, lifestyle, and values), sensory qualities (visual appearance, texture, flavor, and odor), and marketing factors (price, label, brand, and availability). In addition, Grunert, Bredahl, and Brunsø (2004) used the Total Food Quality model to analyze consumers’ perception and decision‐making in determining meat quality. The model showed that consumers form expectations about quality at the point of purchase, based on their own experience and informational cues available in the shopping environment.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

What are the key factors influencing consumers’ preference and willingness to pay for meat products in EasternDRC?

Udomkun

Ilukor

Mockshell

et al. 2018

Food Science & Nutrition

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Dietary patterns for consumers among the elite and middle‐income classes in developing countries are shifting rapidly toward the consumption of more animal‐based products. Although this shift presents opportunities, there are significant market failures affecting their preferences and willingness to pay (WTP). This study used a multistage sample survey of 309 consumers from three different communities of Bukavu, Eastern DRC, to examine the effect of socioeconomic/socio‐demographic characteristics and quality attributes on consumers’ purchasing decisions and WTP for meat products. The results suggested that about 53% of the respondents were dissatisfied with meat products in the market due to their high price, low quantity, unhealthiness, and harmful effects. Older female respondents living in urban areas were more likely to purchase meat products. Their WTP was significantly determined by attributes such as color, in‐mouth texture, and availability. Nutrition, harmful effects, and availability of meat products are the important factors that influence purchasing decisions among higher income groups. Addressing these market failures could have an impact on the meat market, improving the nutrition of low‐income consumers and ensuring food safety standards in DRC and other developing countries with similar challenges.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

What are the key factors influencing consumers’ preference and willingness to pay for meat products in EasternDRC?

Udomkun

Ilukor

Mockshell

et al. 2018

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…Perceived product attribute importance was measured for price, taste, health, animal welfare and environmental friendly production. The selection of these five attributes was informed by previous studies Grunert et al, 2004;Verbeke, 2009), and by the possible perceived relationship between the vaccine method and each of these attributes in the consumers' perception. The importance of 'reasonably priced', 'tastes good', 'is healthy for your diet', 'animal was treated as humanely as possible' and 'production of meat is done in an environmental friendly way' was measured on a 7-point Likert interval scale that ranged from 'not at all important' (1) to 'extremely important' (7).…”

Section: Measurement and Scalingmentioning

confidence: 99%

Consumer response to the possible use of a vaccine method to control boar taint v. physical piglet castration with anaesthesia: a quantitative study in four European countries

Vanhonacker

Verbeke

2011

Animal

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In most European countries, male piglets being reared for meat are physically castrated without anaesthesia in order to avoid boar taint and to safeguard sensory meat quality. This method is increasingly criticised for its violation of piglet welfare. Alternative methods are being researched and castration with anaesthesia or analgesia and vaccination (immunisation) against gonadotropinreleasing hormone (using Improvac R , Pfizer GmbH) have been proposed as possible solutions. In addition to efficacy, the successful introduction and adoption of the vaccine method by stakeholders in pig supply chains are expected to depend on a favourable reception by consumers. This large-scale quantitative cross-country study (n 5 4031) involving representative samples of consumers in France, Germany, the Netherlands and Belgium does not support the reserved attitude of stakeholders who fear potential low market acceptance. The vaccine method was actually preferred by the majority of consumers surveyed (69.6% of the participants) and it was perceived as equally effective in terms of avoiding boar taint; 43.8% of the consumers reported an intention to seek out pork from pigs where the vaccine had been used to control boar taint, whereas 33.7% reported an intention to avoid pork from pigs physically castrated with anaesthesia. Consumers' favourable dispositions to the vaccine method were independent of dominant ethical, health or price orientations when purchasing pork.

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“…In addition to its economic attractiveness, beef from pasture-based production systems is increasingly appreciated by consumers due to its 'green' image (Grunert et al, 2004) and favourable fatty acid composition (French et al, 2000, Baublits et al, 2006. However, incorporating a grazing period would also likely increase the age at slaughter which may negatively influence the sensory characteristics of beef, especially tenderness (Sinclair et al, 1998, Bures andBarton, 2012).…”

Section: Introductionmentioning

confidence: 99%

Comparison of organoleptic quality and composition of beef from suckler bulls from different production systems

Mezgebo

Moloney

O’Riordan

et al. 2017

Animal

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Bull beef production is traditionally based on high concentrate rations fed indoors. Inclusion of grazed grass, which is generally a cheaper feed, would decrease the cost of bull beef production, but may affect beef quality. Accordingly, the organoleptic quality and composition of beef from continental-sired suckler bulls (n=126) assigned to either ad libitum concentrates to slaughter (C), grass silage (GS) ad libitum for 120 days followed by C (GSC) or GS followed by 100 days at pasture and then C (GSPC) and slaughtered at target carcass weights (CW) of 360, 410 or 460 kg was examined. Tenderness, flavour liking and overall liking were lower (P<0.05) for GSPC than for C and GSC. Intramuscular fat content and soluble collagen proportion were lower (P<0.05) for GSPC than GSC which was lower (P<0.05) than C. Soluble collagen proportion was lower (P<0.05) for 460 kg than 410 kg CW, which was lower (P<0.05) than 360 kg CW. Inclusion of a grazing period decreased the ratings of tenderness, flavour liking and overall liking, but age of the bulls at slaughter had no clear influence on sensory characteristics.

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Consumer perception of meat quality and implications for product development in the meat sector—a review

Cited by 696 publications

References 17 publications

What are the key factors influencing consumers’ preference and willingness to pay for meat products in EasternDRC?

What are the key factors influencing consumers’ preference and willingness to pay for meat products in EasternDRC?

Consumer response to the possible use of a vaccine method to control boar taint v. physical piglet castration with anaesthesia: a quantitative study in four European countries

Comparison of organoleptic quality and composition of beef from suckler bulls from different production systems

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