Consumer preferences for beef color and packaging did not affect eating satisfaction

Carpenter, Charles E.; Cornforth, Daren P.; Whittier, Dick

doi:10.1016/s0309-1740(00)00111-x

Cited by 287 publications

(178 citation statements)

References 6 publications

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“…The decrease in h 0 and increase in C* ab are predominantly due to the increase in a* value, since this changed much more than b* value in response to age at slaughter. This is an important observation given the preference of many consumers for bright, attractive-coloured meat (Carpenter et al, 2001). Similarly, redness of meat increased linearly when slaughter weight of HF bulls was increased from 300 kg (247 days at slaughter) to 550 kg (434 days at slaughter) live weight (Kirkland et al, 2005;Kirkland et al, 2006), but contrasts with that of Keane and Allen (1998) who reported that increasing live weight at slaughter from 640 to 720 kg had no effect on a* value.…”

Section: Discussionmentioning

confidence: 83%

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Beef production potential of Norwegian Red and Holstein-Friesian bulls slaughtered at two ages

Kirkland

Patterson

Keady

et al. 2007

Animal

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There is a paucity of data on the beef production potential of Norwegian Red (NOR) compared with 'modern' Holstein-Friesian (HF) cattle. The present study used a total of 64 bulls in a 2 3 2 factorial design study encompassing two breeds (HF and NOR) and two slaughter ages (485; E, and 610; L, days). The mean initial age and live weight of the HF bulls were 179 (s.d. 47.1) days and 203 (s.d. 64.0) kg, while the corresponding data for the NOR bulls were 176 (s.d. 39.7) days and 185 (s.d. 63.6) kg, respectively. Bulls were offered a 50 : 50 mixture (dry matter (DM) basis) of grass silage and concentrates. No breed 3 slaughter group interactions were recorded for any parameters evaluated (P . 0.05). HF bulls had higher (P , 0.001) DM intake and poorer (P , 0.01) efficiency of conversion of food to carcass gain than NOR bulls. HF bulls tended (P 5 0.07) to have a higher rate of live-weight gain and were heavier (P , 0.001) at slaughter than NOR bulls, though both carcass weight and rate of carcass gain did not differ between the breeds (P . 0.05). NOR bulls had higher (P , 0.001) dressing proportion and carcass conformation score than HF bulls, while breed of bull had no influence (P . 0.05) on carcass fat classification, depth of subcutaneous fat, marbling score or on the weight of fat in the internal depots. Daily food intakes did not differ (P . 0.05) across the two slaughter age groups, though efficiency of conversion of food to carcass gain was poorer (P , 0.05) in the L compared with E bulls. Rate of live-weight gain was lower (P , 0.01) for L bulls, although rate of carcass gain did not differ (P . 0.05) between the E and L bulls. Increasing age at slaughter increased (P , 0.01 or greater) dressing proportion, carcass fat class, depth of subcutaneous fat, marbling score and internal fat depots, but had no effect (P . 0.05) on the carcass conformation score. Instrumental measures of meat quality indicated that meat from NOR bulls was tougher (P , 0.01) than meat from HF bulls, while delaying slaughter increased (P , 0.001) a* and C* ab , and decreased (P , 0.01) h 0 , indicating improved redness. It is concluded that NOR bulls have higher food efficiency and produce more highly conformed carcasses than HF bulls, but HF bulls produce more tender meat.

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Section: Discussionmentioning

confidence: 83%

“…Factors such as colour and tenderness have been identified as critical components associated with meat quality by consumers (Carpenter et al, 2001;Miller et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

Beef production potential of Norwegian Red and Holstein-Friesian bulls slaughtered at two ages

Kirkland

Patterson

Keady

et al. 2007

Animal

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“…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. Color as an intrinsic quality attribute influences consumers’ expectations of meat quality at the moment of purchase (Carpenter, Cornforth, & Whittier, 2001; Font‐i‐Furnols & Guerrero, 2014; Gracia & de Magistris, 2013; Verbeke et al., 2005; West, Larue, Touil, & Scott, 2001), probably because consumers normally use color to indicate wholesomeness or contamination of meat products (Mancini, 2009; Owusu‐Sekyere et al., 2014). On the other hand, eating quality and in‐mouth texture are found to be highly correlated with the overall experienced quality, attitude to purchase, and WTP for meat products (Lusk et al., 2001; Banović, Grunert, Barreira, & Aguiar Fontes, 2009).…”

Section: Discussionmentioning

confidence: 99%

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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“…Kennedy et al (2004) suggested that in purchasing fresh chicken from a retail store, consumers utilised the intrinsic quality cues, which consisted of appearance, color, freshness and leanness, to reflect other functional attributes (taste and healthfulness). For fresh beef, Carpenter et al (2001) agreed that the color of the meat, particularly bright red in color, positively affected consumers' likelihood of purchasing the product. However, whether the beef was red, purple or brown, did not affect the taste of the meat.…”

Section: Insert Table 6 About Here --------------------------------mentioning

confidence: 99%

“…However, whether the beef was red, purple or brown, did not affect the taste of the meat. Carpenter et al (2001) suggested that the consumers' eating satisfaction depended on other criteria such as tenderness, juiciness and flavor. Egan et al (2001) found that the taste of beef was related to smell and other variables such as fat and texture or juiciness of the meat.…”

Section: Insert Table 6 About Here --------------------------------mentioning

confidence: 99%

Understanding the Relationship Between Perceived Quality Cues and Quality Attributes in the Purchase of Meat in Malaysia

Chamhuri

Batt

2013

Journal of International Food & Agribusiness Marketing

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This study utilises the Total Food Quality Model to gain a better understanding of how Malaysian consumers make their decision to purchase fresh/chilled meat. We examine the association between quality cues and desired values (quality attributes) with regards to food that is guaranteed Halal, safe to eat, healthy and nutritious, has a good taste, represents good value for money, and is produced in a way which protects the environment and worker welfare. The findings reveal that different quality cues assume different levels of importance when pursuing different desired values.

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Consumer preferences for beef color and packaging did not affect eating satisfaction

Cited by 287 publications

References 6 publications

Beef production potential of Norwegian Red and Holstein-Friesian bulls slaughtered at two ages

Beef production potential of Norwegian Red and Holstein-Friesian bulls slaughtered at two ages

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

Understanding the Relationship Between Perceived Quality Cues and Quality Attributes in the Purchase of Meat in Malaysia

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