Impact of product familiarity on beef quality perception

Marija Banović, Magda Aguiar Fontes, Maria Madalena Barreira, Klaus G. Grunert

Research output: Contribution to journalArticlepeer-review

49 Citations (Scopus)

Abstract

This study examines the use of intrinsic and extrinsic cues in beef quality perception at the point of purchase and upon consumption by consumers with varying levels of familiarity with a particular beef product. High-familiarity consumers tend to use the color of the meat to assess beef quality, whereas low-familiarity consumers tend to believe that the brand is the most valid cue for assessing beef quality. However, due to the lack of consistency in sensory beef quality, high-familiarity consumers' ability to form quality expectations that are predictive of their quality experience is no better than that of low-familiarity consumers.

Original languageEnglish
Pages (from-to)157-172
Number of pages16
JournalAgribusiness
Volume28
Issue number2
DOIs
Publication statusPublished - Mar 2012

Keywords

  • CONSUMER PERCEPTION
  • FOOD QUALITY
  • INFORMATION
  • MEAT
  • EXPERTISE
  • DEMAND
  • CONSUMPTION
  • DIMENSION
  • KNOWLEDGE
  • PARTNERS

Fingerprint

Dive into the research topics of 'Impact of product familiarity on beef quality perception'. Together they form a unique fingerprint.

Cite this