1 - 6 of 6 articles
A model for analysis of consumer behaviour towards food is developed. This model is intended to bridge the gap between the objective quality approach pursued in food sciences, the product characteristics approach, and the subjectively perceived quality approach, the product attribute approach as...
This paper summarises the results of the consumer survey, which had been carried out in six European countries in order to obtain comparable information about consumer behaviour towards meat and perception of fresh meat quality. Quality evaluation of fresh meat in this study is supposed to...
There has been a steady decline in beef consumption in Ireland for over a decade, although 1997 data show that this decline has been reversed. A cognitive representation of perceived meat quality based on prior to purchase considerations, point of purchase considerations and consumption stage...
Most commodities consist of hidden qualities that consumers cannot detect by pre‐purchase or through normal use. Hence, given that consumers demand such qualities, information has to be communicated to the consumer by some trustworthy party to avoid a “lemons” effect. With respect to food, such...
This paper develops a conceptual framework, based on quality attributes and quality cues, to demonstrate the necessary requirements for effective communication of quality cues to customers in the supply chain and consumers at place of purchase. The "perceived quality" approach to product quality...
In this article, the results of a consumer survey for Germany are presented. Extrinsic cues play an important role for quality selection in the shop. Here "country of origin" and "place of purchase" play a dominant role. To judge the eating quality of fresh meat, those experience quality...
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