“…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).…”