Beef quality attributes: a systematic review of consumer perspectives.

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dc.contributor.author Henchion, Maeve M.
dc.contributor.author McCarthy, Mary
dc.contributor.author Resconia, Virginia C.
dc.date.accessioned 2017-08-04T11:29:17Z
dc.date.available 2017-08-04T11:29:17Z
dc.date.issued 2017-01-17
dc.identifier.citation Henchion, M. M., McCarthy, M. and Resconia, V. C. (2017) 'Beef quality attributes: a systematic review of consumer perspectives', Meat Science, 128, pp.1-7. doi:10.1016/j.meatsci.2017.01.006 en
dc.identifier.volume 128 en
dc.identifier.startpage 1 en
dc.identifier.endpage 7 en
dc.identifier.issn 0309-1740
dc.identifier.uri http://hdl.handle.net/10468/4422
dc.identifier.doi 10.1016/j.meatsci.2017.01.006
dc.description.abstract Informed by quality theory, this systematic literature review seeks to determine the relative importance of beef quality attributes from a consumer perspective, considering search, experience and credence quality attributes. While little change is anticipated in consumer ranking of search and experience attributes in the future, movement is expected in terms of ranking within the credence category and also in terms of the ranking of credence attributes overall. This highlights an opportunity for quality assurance schemes (QAS) to become more consumer focused through including a wider range of credence attributes. To capitalise on this opportunity, the meat industry should actively anticipate new relevant credence attributes and researchers need to develop new or better methods to measure them. This review attempts to identify the most relevant quality attributes in beef that may be considered in future iterations of QAS, to increase consumer satisfaction and, potentially, to increase returns to industry. en
dc.description.sponsorship Department of Agriculture, Food and the Marine (Genetic Selection for Improved Milk and Meat Product Quality in Dairy, Beef and Sheep project reference number 11/SF/311); Ministerio de Economía y Competitividad, Spain (Juan de la Cierva-Incorporación Program) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Elsevier Ltd en
dc.rights © 2017, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license. en
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Beef en
dc.subject Quality en
dc.subject Search attributes en
dc.subject Experience attributes en
dc.subject Credence attributes en
dc.subject Quality assurance en
dc.subject Consumer en
dc.title Beef quality attributes: a systematic review of consumer perspectives. en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Mary Mccarthy, Cork University Business School, University College Cork, Cork, Ireland. +353-21-490-3000 Email: m.mccarthy@ucc.ie en
dc.internal.availability Full text available en
dc.check.info Access to this article is restricted until 12 months after publication by request of the publisher. en
dc.check.date 2018-01-17
dc.date.updated 2017-08-04T11:17:08Z
dc.description.version Accepted Version en
dc.internal.rssid 388253973
dc.contributor.funder Department of Agriculture, Food and the Marine en
dc.contributor.funder Ministerio de Economía y Competitividad en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Meat Science en
dc.internal.copyrightchecked Yes en
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress m.mccarthy@ucc.ie en


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© 2017, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license. Except where otherwise noted, this item's license is described as © 2017, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license.
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