Access to this article is restricted until 12 months after publication by request of the publisher.. Restriction lift date: 2018-01-17
Beef quality attributes: a systematic review of consumer perspectives.
| dc.check.date | 2018-01-17 | |
| dc.check.info | Access to this article is restricted until 12 months after publication by request of the publisher. | en |
| dc.contributor.author | Henchion, Maeve M. | |
| dc.contributor.author | McCarthy, Mary | |
| dc.contributor.author | Resconia, Virginia C. | |
| dc.contributor.funder | Department of Agriculture, Food and the Marine | en |
| dc.contributor.funder | Ministerio de EconomÃa y Competitividad | en |
| dc.date.accessioned | 2017-08-04T11:29:17Z | |
| dc.date.available | 2017-08-04T11:29:17Z | |
| dc.date.issued | 2017-01-17 | |
| dc.date.updated | 2017-08-04T11:17:08Z | |
| 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 EconomÃa y Competitividad, Spain (Juan de la Cierva-Incorporación Program) | en |
| dc.description.status | Peer reviewed | en |
| dc.description.version | Accepted Version | en |
| dc.format.mimetype | application/pdf | en |
| 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.doi | 10.1016/j.meatsci.2017.01.006 | |
| dc.identifier.endpage | 7 | en |
| dc.identifier.issn | 0309-1740 | |
| dc.identifier.journaltitle | Meat Science | en |
| dc.identifier.startpage | 1 | en |
| dc.identifier.uri | https://hdl.handle.net/10468/4422 | |
| dc.identifier.volume | 128 | 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 |
