6533b835fe1ef96bd129f557
RESEARCH PRODUCT
Consumer expectations and perceptions of meat and meat product quality
S. Issanchousubject
Consumption (economics)Change over timeCredencemedia_common.quotation_subject0402 animal and dairy science04 agricultural and veterinary sciences[SDV.IDA] Life Sciences [q-bio]/Food engineering040401 food science040201 dairy & animal sciencePerceived quality0404 agricultural biotechnologyQuality researchPerception[SDV.IDA]Life Sciences [q-bio]/Food engineeringQuality (business)Food scienceBusinessProduct (category theory)MarketingComputingMilieux_MISCELLANEOUSFood Sciencemedia_commondescription
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.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2011-11-09 |