Cue utilisation and quality perception with regard to branded beef

Bredahl, Lone

doi:10.1016/s0950-3293(03)00024-7

Cited by 220 publications

(225 citation statements)

References 16 publications

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“…Any form for improved or otherwise differentiated meat quality requires new ways to signal the quality to the consumer. Thus, meat product differentiation needs a constant and reliable signalling of quality through appropriate information given to consumers in order to motivate them and increase their willingness to buy and pay for meat (Bredahl, 2004). This differentiation can be based on both product or process characteristics.…”

Section: Comparison Between Productsmentioning

confidence: 99%

Effect of information about organic production on beef liking and consumer willingness to pay

Napolitano

Braghieri

Piasentier

et al. 2010

Food Quality and Preference

185

110

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a b s t r a c tThe present study was aimed to assess the effect of information about organic production on beef liking and consumer willingness to pay. Mean scores of perceived liking were higher for organic beef (OB) as compared to conventional beef (CB). Expected liking scores were higher for OB than for CB. For OB the expected liking was significantly higher than the perceived liking expressed in blind conditions (negative disconfirmation), whereas for CB no difference was observed. Consumers completely assimilated their liking for OB in the direction of expectations. Consumers showed a willingness to pay for OB higher than the suggested price (P < 0.001), the latter corresponding to the local commercial value for organic beef. We conclude that the information about organic farming can be a major determinant of beef liking, thus providing a potential tool for meat differentiation to traditional farms.

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Section: Comparison Between Productsmentioning

confidence: 99%

Effect of information about organic production on beef liking and consumer willingness to pay

Napolitano

Braghieri

Piasentier

et al. 2010

Food Quality and Preference

185

110

View full text Add to dashboard Cite

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“…Based on the notion that packaging serves as an extrinsic cue for product quality, signaling to the consumer if it is justifiable to pay a premium price (Bredahl, 2004), we investigated specifically how the color of the product can lead to perceived premiumness by consumers.…”

Section: Introductionmentioning

confidence: 99%

Evoking premiumness: How color-product congruency influences premium evaluations

Lyons¹,

Wien²

2018

Food Quality and Preference

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A B S T R A C TGreen is commonly used in marketing to evoke utilitarian and environmental cues, whereas red is regularly found on food logos to induce arousal and excitement. This paper investigates how these colors may contribute to consumer evaluations of premiumness through congruence and incongruence between the marketing message and color on product packages. The literature suggests that, although congruence between product elements and the marketing message often is evaluated as more appropriate, a "moderate incongruence effect" may result in consumer preferences for a moderate incongruence between design elements. Two between-subject experiments suggest that the premise of congruity or incongruity applies to explaining how colors may evoke higher premium evaluations. Study 1 demonstrates that for a product of hedonic nature, consumers will evaluate the product as more premium when the color and product framing are congruent (e.g., red on a package framed as "tasting delicious" or green on a package sold as "healthy"). Study 2 demonstrates the opposite effect by suggesting that when a product is primarily utilitarian, it will be perceived as more premium when the framing of the product and the color are incongruent (e.g., green on the package marketed for its "delicious taste" or red on the package sold as "healthy"). The study adds a novel understanding of how the mechanism of congruence and incongruence between color and a hedonic versus utilitarian marketing message can lead to premium associations. It also has practical implications for marketing managers as to how one can enhance the premium evaluations through color and marketing message.

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“…The sensory traits influence the consumers' perceived quality and acceptability of food products (Bredahl, 2004). Beef palatability is determined by tenderness, juiciness and flavour (Neely et al, 1998).…”

Section: Introductionmentioning

confidence: 99%

Effect of low- and high-forage diets on meat quality and fatty acid composition of Alentejana and Barrosã beef breeds

Costa¹,

Lemos²,

Lopes³

et al. 2012

Animal

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This study investigated the effects of genotype and diet on meat fat composition and palatability obtained from Alentejana (AL) and Barrosã (BA) breeds. Herein, 20 males from each breed allocated at 11 months of age were fed ad libitum a low-forage diet or a high-forage diet and slaughtered at 18 months of age. Trained sensory panel analysis found that the longissimus lumborum (Ll) muscle from BA had higher tenderness, juiciness and overall acceptability scores than the AL breed. The highest scores for those attributes were observed in the BA breed fed the high-forage diet. Regarding the semitendinosus (St) muscle, breed was a source of variation of tenderness scores. In contrast to the Ll muscle, the highest tenderness scores for the St muscle were observed in the AL breed. The intramuscular fat (IMF) content was positively correlated with tenderness, juiciness and overall acceptability in Ll muscle and negatively correlated with flavour in the St muscle. The levels of 14:0 and 16:0, 16:1c9, 18:1c9 and 18:1c11 were positively correlated to juiciness, tenderness and overall acceptability in the Ll muscle. These correlations were not observed in the St muscle, which may be related to its low IMF content. Nonetheless, negative correlations were observed for the St muscle between flavour and 14:0, 16:0 and 18:0 FA contents.The IMF varied widely in the Ll but not in the St muscle. The latter had higher levels of 16:1c9 and trans fatty acids ( P TFA) in the BA than in the AL breed. Regarding the Ll muscle, the BA had higher amounts of 14:0, 16:0, 16:1c9, 18:0, 18:1c9, 18:1c11, saturated fatty acids ( P SFA), cis monounsaturated fatty acids ( P cis MUFA), P TFA and n-3 polyunsaturated fatty acids ( P n-3 PUFA) than the AL breed. The diet exerted an influence on the IMF content and on the levels of 14:0, 16:0, 16:1c9, 18:0, 18:1c9, 18:1c11, P SFA, P cis MUFA and P TFA in both Ll and St muscles. Moreover, the levels of P n-3 PUFA in the Ll muscle and 18:2n-6, 20:4n-6, P n-6 PUFA and P PUFA in the St muscle were influenced by diet. The results obtained in this study, with two Portuguese breeds, confirm that genetic background plays a major role in the determination of meat eating quality.Keywords: meat quality, fatty acids, trained sensory panel, forage diet, young bulls Implications This is the first work on the effects of genotype and feeding strategy (low-forage or high-forage diet) on Alentejana and Barrosã meat sensory attributes. The results obtained are new and can be used in further decisions including how meat from these breeds should be produced and marketed.

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Cue utilisation and quality perception with regard to branded beef

Cited by 220 publications

References 16 publications

Effect of information about organic production on beef liking and consumer willingness to pay

Effect of information about organic production on beef liking and consumer willingness to pay

Evoking premiumness: How color-product congruency influences premium evaluations

Effect of low- and high-forage diets on meat quality and fatty acid composition of Alentejana and Barrosã beef breeds

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