Extrinsic and intrinsic quality cues in Chinese consumers’ purchase of pork ribs

Grunert, Klaus G.; Loose, Simone Mueller; Zhou, Yanfeng; Tinggaard, Søren

doi:10.1016/j.foodqual.2015.01.001

Cited by 74 publications

(79 citation statements)

References 60 publications

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“…Since pictures are easy for the respondents to understand, they are close to real-world choices, and visual components have been found suitable for measuring preferences for product attributes such as packaging and visual marbling/fat content (Grunert et al, 2015) that relate to the perceived quality of pork.…”

Section: Questionnaire Developmentmentioning

confidence: 99%

“…There are only a few studies investigating pork consumption in China that relate the quality of pork to its product attributes. Grunert, Loose, Zhou, and Tinggaard (2015) conducted a choice-based conjoint analysis and showed that intrinsic cues (fat and color) influence the choice of pork and found that Chinese consumers consider freshness to be an important quality attribute. Several studies have shown that the origin of the meat has an impact on the purchase of meat (Acebron & Dopico, 2000) (Banovic, Grunert, Barreira, & Fontes, 2010) (Hoffmann, 2000), although none of them were specifically focused on pork or based on the Chinese market.…”

Section: Introductionmentioning

confidence: 99%

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Which product characteristics are preferred by Chinese consumers when choosing pork? A conjoint analysis on perceived quality of selected pork attributes

Verkuil

Reinbach

et al. 2017

Food Science & Nutrition

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Due to the economic growth achieved by China over the past 20 years, Chinese consumers have changed their purchasing behavior regarding meat. Instead of buying locally produced pork, they are increasingly willing to purchase imported pork. A conjoint analysis investigated how intrinsic pork attributes (fat content and processing) and extrinsic pork attributes (origin, price, and packaging) relate to the perceived quality of pork and the choices made by Chinese consumers. A questionnaire distributed among a sample of Chinese consumers (n = 81) revealed that processing (fresh/frozen) is the most important determinant of pork choice (36%), followed by fat content (27%), origin (18%), price (12%), and packaging (6.6%). Estimates of utility showed that Chinese consumers value fresh pork highly (0.147), followed by lean pork (0.111) and pork imported from countries other than China (0.073). The findings indicate that Chinese consumer's value both intrinsic and extrinsic attributes, and these results may help the meat industry improve China's competitive meat market by developing new and more products that are tailored to the needs of the consumer.

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Section: Questionnaire Developmentmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Which product characteristics are preferred by Chinese consumers when choosing pork? A conjoint analysis on perceived quality of selected pork attributes

Verkuil

Reinbach

et al. 2017

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…Others examine consumer perceptions and purchasing decisions regarding certified products. For example, by parsing the credence attributes that are signaled by different labels (Fernqvist and Ekelund 2014) and assessing the importance of certification against other food quality cues (e.g., Brach, Walsh, and Shaw 2017;Gracia and de-Magistris 2016;Grunert et al 2015).…”

mentioning

confidence: 99%

The Consumer Costs of Food Certification: A Pilot Study and Research Opportunities

Carter¹,

Cachelin²

2018

Journal of Consumer Affairs

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Certification labels have become a ubiquitous feature on food products across grocery store shelves. Although it is widely acknowledged that certified products often garner higher prices than their noncertified competition, less is known regarding what those price differences are based on, and what the personal, political, or ethical implications are for consumers. This research note argues for greater attention to the implications of certified food prices—which we conceptualize as the “consumer costs” of food certification. The paper discusses the theoretical linkages between food certifications and prices, and outlines the resulting consumer costs of which we are concerned. Through a pilot study in Salt Lake City, Utah, we investigate prices found on certified grocery store rice, and consider the causes and implications of the consumer costs of food certification.

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“…As a results, several attributes are identified as the main extrinsic and intrinsic descriptors of the product (Font-i-Furnols & Guerrero, 2014) from which we highlight: The physiological quality cues such as the water-binding capacity (Bredahl et al, 1998), the colour, meat appearance and the shelf-life (Topel et al, 1976;Glitsch, 2000;Fortomaris et al, 2006;Ngapo et al, 2007), the fat content (Verbeke et al, 2005;, the price (Murphy et al 2015), the food safety claims (Finn & Louviere, 1992;Grunert, 2005;Grunert et al, 2015), the meat quality (Verbeke et al, 2010;Grunert et al, 2015), the origin (Huang & Fu, 1995;Ehmke et al, 2008), the product convenience (Grunert et al, 2004) the traceability (Loureiro et al, 2007), the brand and the label information Fenger et al, 2015), the production methods such as organic, conventional, free range and hormone free meats Dransfield et al, 2005), the health claims (Scollan et al, 2006;Realini et al, 2014), the ethical claims mainly animal welfare aspects (Verbeke & Viaene, 2000) and the environmental claims such as the carbon food print (Koistinen et al, 2013).…”

Section:  Attributes and Levelsmentioning

confidence: 99%

The effect of sensory experience on expected preferences toward a masking strategy for boar-tainted frankfurter sausages

Kallas

Martı́nez

Panella-Riera

et al. 2016

Food Quality and Preference

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The EU is considering a future ban on surgical pig castration by 2018 which may affect markets and consumers preferences. This study analysed consumers' expected preference toward a masking strategy obtained from a mixture of spices and smoking of high level boar taint frankfurter sausages. In addition, we analysed the impact of the sensory experience on the nonobserved heterogeneity both at the scale and mean preferences. We carried out two Non- Results showed the appropriateness of the proposed masking strategy of boar meat for the processed meat industry in Spain. Consumers also declared their willingness to pay a premium for this flavours. The sensory experience has had impact on both the scale and preference heterogeneity. The degree of randomness and uncertainty of consumers decreased significantly in their final choice and the source of unobserved heterogeneity obtained from the scale become more independent.

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Extrinsic and intrinsic quality cues in Chinese consumers’ purchase of pork ribs

Cited by 74 publications

References 60 publications

Which product characteristics are preferred by Chinese consumers when choosing pork? A conjoint analysis on perceived quality of selected pork attributes

Which product characteristics are preferred by Chinese consumers when choosing pork? A conjoint analysis on perceived quality of selected pork attributes

The Consumer Costs of Food Certification: A Pilot Study and Research Opportunities

The effect of sensory experience on expected preferences toward a masking strategy for boar-tainted frankfurter sausages

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