Quality Beef Schemes and Consumer Perception
نویسندگان
چکیده
منابع مشابه
Consumer perception of bread quality.
Bread contains a wide range of important nutritional components which provide a positive effect on human health. However, the consumption of bread is declining during the last decades. This is due to factors such as changing eating patterns and an increasing choice of substitutes like breakfast cereals and fast foods. The aim of this study is to investigate consumer's quality perception of brea...
متن کاملFood quality and safety––consumer perception and public health concern
Food safety has become an important food quality attribute within the last decade. In 2002, we conducted a consumer survey with 449 subjects in Kiel to determine actual consumer perceptions to food quality and safety. We compared these data with our former consumer surveys in Kiel. Over the past decade food quality is perceived to have improved. Regarding to food related health risks, the feeli...
متن کاملFood quality and safety: consumer perception and demand
Research on consumer quality perception is reviewed using the Total Food Quality Model as a structuring device. The relationship between food safety and quality is addressed, and is discussed in the context of research on consumer risk perception. Quality and safety perception is linked to food choice and consumer demand, addressing questions of price perception and the validity of willingness-...
متن کاملRisk Perception and Consumer Willingness to Pay for Certified Beef in Spain
Food scares have increased consumer food safety concern, particularly for beef. Traceability and food quality labels have been put in place to communicate to consumers the safety characteristics of the specially labelled beef in hopes of recovering confidence and consumption. As a consequence, production costs have increased, and thereby consumer prices as well. In this paper we develop a conce...
متن کاملRelationship between beef consumer tenderness perception and Warner-Bratzler shear force.
The aim of this study was to determine consumer ability to discern different levels of beef tenderness established by Warner-Bratzler shear (WBs). A panel of 220 people evaluated 60 samples of longissimus thoracis using a 5-point intensity scale (1: very tough; 5: very tender). Samples differed for commercial category, breed of animals and ageing length of meat. Shear force was measured by Inst...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of Food Products Marketing
سال: 2011
ISSN: 1045-4446,1540-4102
DOI: 10.1080/10454446.2011.548744