Influence of intrinsic and extrinsic factors on the sensory perception and intention to purchase buffalo meat by consumers in Southeast Brazil

Abstract

This study aimed to evaluate the effect of extrinsic factors (meat type, price, and nutritional claims) on purchase intention and the perception of intrinsic factors (tenderness, juiciness and flavor) in buffalo loin in a region of Brazil where the marketing of buffalo meat is not common. Photos of the steaks were treated and labels were designed to simulate the retail purchase process, with the effects of extrinsic factors being evaluated through conjoint analysis. Sensory tests of difference from control, purchase intention, and overall acceptance were performed for intrinsic factors. Regarding the purchase process, a determining factor was the price, with buffalo meat having a better purchase intention when associated with a lower price. The lowest price also proved to be more important than the presence of nutritional information for most respondents, however, nutritional information was necessary for consumers characterized over 50 years old. Good acceptance was perceived after tasting buffalo meat, even with less tenderness and juiciness compared to Nellore, and only a minority respondents were willing to pay more for it. The buffalo meat presents a potential option for the consumer, when offered in association with marketing strategies that emphasize nutritional and/or sensory information, such as tenderness and juiciness.

The Influence of Perceived Spiciness on Actual Taste Experience: An Experimental Study

“…For instance, a study on the sensory perception of processed orange juice found that the acceptance of processed juices was higher when consumers were informed about the juice's processing characteristics, ingredients, durability, and price [8]. Similarly, research on buffalo meat in Southeast Brazil revealed that price and nutritional information significantly influenced consumer's sensory perception and purchase intention [9].…”