Consumer expectations and perceptions of meat and meat product quality

This paper presents the determinants of perceived quality viewed by different authors. Then, it sets the factors of quality from purchase to consumption and some mechanisms of change over time. After this general presentation, the distinctive features of food and the particular place of meat and mea...

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Bibliographic Details
Published in:Meat science 1996, Vol.43 (5), p.5-19
Main Author: Issanchou, S.
Format: Article
Language:English
Subjects:
Biological and medical sciences
consumer attitudes
consumer preferences
consumers
consumption patterns
food acceptability
food beliefs
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
Life Sciences
Meat and meat product industries
meat quality
perception
purchasing habits
quality controls
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Summary:This paper presents the determinants of perceived quality viewed by different authors. Then, it sets the factors of quality from purchase to consumption and some mechanisms of change over time. After this general presentation, the distinctive features of food and the particular place of meat and meat products among foods are underlined. Important credence and experience attributes as well as quality cues for meat and meat products are then presented through results from previous works. Finally, the advantages but also the limitations of present methodologies used in quality research are presented and some orientations for future research are suggested.
ISSN:0309-1740
1873-4138
DOI:10.1016/0309-1740(96)00051-4