Understanding the Relationship Between Perceived Quality Cues and Quality Attributes in the Purchase of Meat in Malaysia

Chamhuri, Norshamliza; Batt, Peter

doi:10.1080/08974438.2013.723999

Cited by 12 publications

(8 citation statements)

References 45 publications

(81 reference statements)

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“…The consumers' preferences and WTP for meat attributes have been an ongoing focus in many consumer studies (Grunert et al, 2004;Font-i-Furnols and Guerrero, 2014;Kehagia et al, 2007). Studies on meat quality attributes indicated several intrinsic (color, fat content and marbling) and extrinsic (price, origin and quality labels) cues as the most important factors in the consumers' intention to purchase food (Chamhuri and Batt, 2013;Font-i-Furnols and Guerrero, 2014;Grunert et al, 2004;Grunert, 2005;Henchion et al, 2014;Hoffmann, 2000;Kennedy et al, 2004;Verbeke and Viaene, 1999). Some studies examined these cues as quality attributes for poultry meat (Castellini et al, 2008;Fletcher, 2002;Samant and Seo, 2016;Verbeke and Viaene, 1999).…”

Section: Selection Of Poultry Meat Attributes and Consumers' Wtpmentioning

confidence: 99%

Improving poultry meat and sales channels to address food safety concerns: consumers' preferences on poultry meat attributes

Indrawan

Christy

Hogeveen

2021

BFJ

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PurposeThis study explains Indonesian consumers' choice of poultry meat attributes and the willingness to pay (WTP) for these attributes using a discrete choice experiment.Design/methodology/approachThe survey was conducted for the traditional and modern channels and involved a sample of 440 respondents in the Greater Jakarta area. A discrete choice experiment was employed as the study framework and in designing the questionnaire. A multinomial logistic regression analysis was used to evaluate consumers' preference for poultry attributes in modern and traditional channels.FindingsConsumers preferred warm poultry meat, government certification and product information labeling on poultry meat. The WTP for warm poultry meat was the highest, which is indicating that freshness is crucial for consumers to ensure quality. Moreover, consumers had more trust in government certification than private certification for food safety and were willing to pay more for product information labeling on poultry meat.Practical implicationsThe government can use the model as a decision support to improve poultry meat quality at sales channels in Indonesia including to close sales channels where sick poultry are sold and thus address food safety concerns caused by the avian influenza outbreak.Originality/valueThis study shows that understanding the WTP for poultry meat attributes enables the government to control the poultry sales channels and stimulates producers to supply the market with a safer poultry meat quality using the price mechanism.

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Section: Selection Of Poultry Meat Attributes and Consumers' Wtpmentioning

confidence: 99%

Improving poultry meat and sales channels to address food safety concerns: consumers' preferences on poultry meat attributes

Indrawan

Christy

Hogeveen

2021

BFJ

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“…The poor eating quality of meat is blamed for this drop (Apostolidis & McLeay, 2019; Bonny et al, 2018). However, consumer preferences on meat consumption are often dissimilar between countries (Chamhuri & Batt, 2013). For example, U.S. (Stampa, Schipmann‐Schwarze, & Hamm, 2020) and Swiss people's (Aepli & Finger, 2013) concerns are more on people's attitude and meat price, respectively.…”

Section: Introductionmentioning

confidence: 99%

“…For example, U.S. (Stampa, Schipmann‐Schwarze, & Hamm, 2020) and Swiss people's (Aepli & Finger, 2013) concerns are more on people's attitude and meat price, respectively. In Malaysia, the poor eating quality of meat is one of the significant factors apart from halal certification that contribute to this reduction (Mohd, Basri, Kamarulzaman, & Shamsudin, 2018; Basri, Nawi, Kamarulzaman, & Shamsudin, 2017; Chamhuri & Batt, 2013; Tey, Mad Nasir, Zainalabidin, Amin, & Radam, 2010). Quality beef should consistently satisfy customer expectations for eating and cooking method.…”

Section: Introductionmentioning

confidence: 99%

The applicability of using a protease extracted from cashew fruits (Anacardium occidentale), as possible meat tenderizer: An experimental design approach

Ahmad

Shuhaimen

Normaya

et al. 2020

Journal of Texture Studies

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Meat tenderness is one of the most important organoleptic properties in determining consumer acceptance in meat product marketability. Therefore, an effective meat tenderization method is sought after by exploring plant-derived proteolytic enzymes as meat tenderizer. In this study, a novel protease from Cashew was identified as a new alternative halal meat tenderizer. The extraction of cashew protease was optimized using response surface methodology (R 2 = 0.9803) by varying pH, CaCl 2 concentration, mixing time, and mass. pH 6.34, 7.92 mM CaCl 2 concentration, 5.51 min mixing time, and 19.24 g sample mass were the optimal extraction conditions. There was no significant difference (n = 3; p < 0.05) between the calculated (6.302 units/ml) and experimental (6.493 ± 0.229 units/ml) protease activity. The ascending order of the effects was pH < mixing time < CaCl 2 < sample mass. In meat tenderizing application, the meat samples treated with 9% (v/w) crude protease extract obtained the lowest shear force (1.38 ± 0.25 N) to cause deformation on the meat. An electrophoretic analysis showed that protein bands above 49.8 kDa were completely degraded into protein bands below 22.4 kDa. Scanning electron microscopy shows the disruption of the muscle fibers after being treated by the Cashew protease. The results of this study show the Cashew (Anacardium occidentale) crude extract can be used as an alternative of the animal and microbial protease as meat tenderizer and subsequently overcome the shortcoming of the halal industrial protease.

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“…Finally, the consumers' WTP in two different market channels shows that consumers consider their WTP for a certain attribute for better quality based on the value for money (Chamhuri and Batt, 2013c). In the modern channel, consumers had a higher WTP for government certification, compared to the WTP for other poultry meat attributes.…”

Section: Discussionmentioning

confidence: 99%

“…The consumers' preferences and WTP for meat attributes have been an ongoing focus in many consumer studies (Font-i-Furnols and Guerrero, 2014;Grunert et al, 2004;Kehagia et al, 2007). Studies on meat quality attributes indicated several intrinsic (color, fat content, marbling) and extrinsic (price, origin, quality labels) cues as the most important factors in the consumers' intention to purchase food (Chamhuri and Batt, 2013c;Font-i-Furnols and Guerrero, 2014;Grunert, 2005;Grunert et al, 2004;Henchion et al, 2014;Hoffmann, 2000;Kennedy et al, 2004;Verbeke and Viaene, 1999). Some studies examined these cues as quality attributes for poultry meat (Castellini et al, 2008;Fletcher, 2002;Samant and Seo, 2016;Verbeke and Viaene, 1999).…”

Section: Selection Of Poultry Meat Attributes and Consumers' Wtpmentioning

confidence: 99%

A value chain perspective to the control of avian influenza in the Western Java poultry sector

Indrawan¹

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Despite extensive efforts to control the highly pathogenic avian influenza (HPAI), it remains endemic in Western Java, Indonesia. To understand the limited effectiveness of HPAI control measures, it is important to map the complex structure of the poultry sector. The governance of the poultry value chain in particular, could play a pivotal role, yet there is limited information on the different chain governance structures and their impacts on HPAI control. This article uses value chain analysis (VCA), focusing on an in-depth assessment of governance structures as well as transaction cost economics and quantitative estimates of the market power of different chain actors, to establish a theoretical framework to examine biosecurity and HPAI control in the Western Java poultry chain. During the research, semi-structured interviews were conducted with key value-chain stakeholders, and the economic performance of identified actors was estimated. Results indicated the coexistence of four different poultry value chains in West Java: the integrator chain, the semi-automated slaughterhouse chain, the controlled slaughter-point chain, and the private slaughter-point chain. The integrator chain was characterized by the highest levels of coordination and a tight, hierarchical governance. In contrast, the other three types of value chains were less coordinated. The market power of the different actors within the four value chains also differed. In more integrated chains, slaughterhouses held considerable market power, while in more informal value chains, market power was in the hands of traders. The economic effects of HPAI and biosecurity measures also varied for the identified actors in the different value chains. Implementation of biosecurity and HPAI control measures was strongly related to the governance structure of the chain, with interactions between different chains and governance structures accentuating the risk of HPAI. Our findings highlight that a proper understanding of the chain governance structure is vital to improve the effectiveness of HPAI control measures, by making the interventions more specific and fit-for-purpose given the incentive structures present in different chains.

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Understanding the Relationship Between Perceived Quality Cues and Quality Attributes in the Purchase of Meat in Malaysia

Cited by 12 publications

References 45 publications

Improving poultry meat and sales channels to address food safety concerns: consumers' preferences on poultry meat attributes

Improving poultry meat and sales channels to address food safety concerns: consumers' preferences on poultry meat attributes

The applicability of using a protease extracted from cashew fruits (Anacardium occidentale), as possible meat tenderizer: An experimental design approach

A value chain perspective to the control of avian influenza in the Western Java poultry sector

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