Consumer expectations and perceptions of meat and meat product quality

S Issanchou

doi:10.1016/0309-1740(96)00051-4

Consumer expectations and perceptions of meat and meat product quality

Meat Sci. 1996:43S1:5-19. doi: 10.1016/0309-1740(96)00051-4.

Author

S Issanchou¹

Affiliation

¹ INRA, Laboratoire de Recherches sur les Aroˆmes, 17 Rue Sully, BV 1540, 21034, Dijon Cedex, France.

PMID: 22060637
DOI: 10.1016/0309-1740(96)00051-4

Abstract

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.