The importance of intrinsic and extrinsic cues to expected and experienced quality: an empirical application for beef

Acebrón, Laurentino Bello; Dopico, Domingo Calvo

doi:10.1016/s0950-3293(99)00059-2

Cited by 313 publications

(164 citation statements)

References 22 publications

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“…While many attempts have been made to clarify and define the concept (Bremner, 2000), there is still no general agreement on what the term food quality covers, and how it can be measured (Acebrón & Dopico, 2000;Lawless, 1995). The selection and consumption of food has always been a matter subject to a complex network of cultural and individual factors.…”

Section: Why Investigate Quality?mentioning

confidence: 99%

Relating physico‐chemical properties of frozen green peas (Pisum sativum L.) to sensory quality

2013

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BACKGROUND The acceptability of frozen green peas depends on their sensory quality. There is a need to relate physico‐chemical parameters to sensory quality. In this research, six brands of frozen green peas representing product sold for retail and caterer's markets were purchased and subjected to descriptive sensory evaluation and physico‐chemical analyses (including dry matter content, alcohol insoluble solids content, starch content, °Brix, residual peroxidase activity, size sorting, hardness using texture analysis and colour measurements) to assess and explain product quality. RESULTS The sensory quality of frozen green peas, particularly texture properties, were well explained using physico‐chemical methods of analysis notably alcohol insoluble solids, starch content, hardness and °Brix. Generally, retail class peas were of superior sensory quality to caterer's class peas although one caterer's brand was comparable to the retail brands. Retail class peas were sweeter, smaller, greener, more moist and more tender than the caterer's peas. Retail class peas also had higher °Brix, a*, hue and chroma values; lower starch, alcohol insoluble solids, dry matter content and hardness measured. CONCLUSIONS The sensory quality of frozen green peas can be partially predicted by measuring physico‐chemical parameters particularly °Brix and to a lesser extent hardness by texture analyser, alcohol insoluble solids, dry matter and starch content. © 2013 Society of Chemical Industry

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Section: Why Investigate Quality?mentioning

confidence: 99%

Relating physico‐chemical properties of frozen green peas (Pisum sativum L.) to sensory quality

2013

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“…It is difficult for customers to make a rational judgment of the quality. They are likely using quality attributes like colour, flavour, form, appearance of the product and the availability of production information (Bernués et al, 2003) to 'infer' quality (Acebrón and Dópico, 2000).…”

Section: Perceived Qualitymentioning

confidence: 99%

Dimensions of Customer-Based Brand Equity: A Study on Malaysian Brands

Goi¹,

Chieng²

2011

JMRCS

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Although Malaysian market is deluged with value-for-money Malaysian brands since decades ago, not all the Malaysian brand achieved national recognition. The objective of this research is to develop a valid and reliable model of Malaysian brand equity by assessing the dimensions of the brand equity and its constructs. Based on 30 constructs, which were compiled from literatures, four variables were included for brand awareness, seventeen variables for brand association, five for perceived quality and four for brand loyalty. Factor Analysis was conducted to identify dimensions of brand equity and its constructs. Principal Component Analysis with subsequent rotation (varimax) was conducted on 30 constructs of a questionnaire. According to the four dimensions proposed by Aaker (1991) in the brand equity literature, a four factor solution that reduced the 30 constructs to four factors was chosen in this study. The factors produce a Cronbach alpha of 0.96, with eigenvalues greater than 1.0. The brand equity constructs with a loading below 0.6 were excluded from further analysis. 14 constructs remained in this study.

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“…A CV of around 14% for the rib area was described by Jones and Tatum (1994) in commercial cattle; a CV of 5% to 8% was shown by Özlütürk et al (2004); and values of around 17% were calculated from data presented by Piedrafita et al (2003). In some European markets such as Spain, carcass price depends on conformation; well-rounded, well-conformed carcasses are the most sought by wholesalers (Bello and Calvo, 2000), who use roundness of limb and shoulder and thickness of loin to estimate the proportion of prime cuts of saleable meat. Carcass fat colour is an important attribute for the beef market.…”

Section: Variability Of Carcass Quality Traits Morphological Measurementioning

confidence: 95%

Intrabreed variability and relationships for 41 carcass and meat traits in Pirenaica cattle

Doblado

Albertı́

Olleta

et al. 2008

Span. j. agric. res.

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A total of 125 13-month-old, entire males of the Pirenaica breed were selected from among the progeny of nine different sires. They were used to study the intrabreed variability of 41 carcass and meat traits, including weights, lengths, diameters and perimeters, grading parameters, dissection of the sixth rib, pH, colour and meat texture variables, and sensory attributes. Pearson correlations were also calculated. Coefficients of variation ranged from 3.5% for dressing percentage to 47.0% for fat red index, and all of the values could be considered within the normal range for cattle. Carcass traits showed lower variability (11.7% on average) than meat variables (14.8% on average). Hence, to achieve a standardised product, it would be desirable to include in the breeding selection programme a variable that could be measured on the carcass and that can predict meat quality. Nevertheless, from the results of the present study, none of the variables studied fulfil this requirement, and further studies would be necessary to widen our knowledge on this subject.Additional key words: beef, linear measurements, meat instrumental quality, sensory quality. ResumenVariabilidad intra-racial y relaciones entre 41 características de canal y carne en la raza Pirenaica Se han utilizado 125 animales de raza Pirenaica, machos enteros de 13 meses de edad, descendientes de nueve toros, para medir la variabilidad intra-racial de 41 variables de canal y carne, incluyendo pesos, longitudes, diáme-tros y perímetros, escalas de clasificación, disección de la 6ª costilla, pH, variables de color y textura y atributos sensoriales. Se han calculado las correlaciones de Pearson. Los coeficientes de variación variaron del 3,53% para el rendimiento de la canal al 47,04% para el parámetro a* de la grasa, y estuvieron dentro del rango normal para el ganado vacuno. Las variables de canal mostraron menor variabilidad (11,75% de media) que las variables de carne (14,84% de media). Por lo tanto, para conseguir un producto más homogéneo, sería deseable incluir en el esquema de selección alguna variable que se pudiera medir en la canal y que fuera capaz de predecir la calidad de la carne. Sin embargo, ninguna de las variables estudiadas reúne estos requisitos, por lo que son necesarios más estudios en este sentido.Palabras clave adicionales: calidad instrumental de la carne, calidad sensorial, medidas lineales, vacuno.Abbreviations used: CV (coefficient of variation), EU (European Union), SED (standard error), WHC (water holding capacity).

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The importance of intrinsic and extrinsic cues to expected and experienced quality: an empirical application for beef

Cited by 313 publications

References 22 publications

Relating physico‐chemical properties of frozen green peas (Pisum sativum L.) to sensory quality

Relating physico‐chemical properties of frozen green peas (Pisum sativum L.) to sensory quality

Dimensions of Customer-Based Brand Equity: A Study on Malaysian Brands

Intrabreed variability and relationships for 41 carcass and meat traits in Pirenaica cattle

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