The importance of intrinsic and extrinsic cues to expected and experienced quality: an empirical application for beef

By L. B. Acebrón, D. C. Dopico. 2000

434 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Tourism, Leisure and Hospitality Management

View Paper: https://www.semanticscholar.org/paper/22411d8aa561b0726b973b3cc8c0e0824fa03f77

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Animal Science and Zoology

1. S. Jang
2. Lone Bredahl
3. Young Namkung

In Food Science

1. M. Ness
2. S. Jang
3. A. Krystallis
4. Lone Bredahl
5. Elena Millan
6. Chengyan Yue
7. Young Namkung
8. V. Dawson

In Tourism, Leisure and Hospitality Management

1. M. Ness
2. S. Jang
3. A. Krystallis
4. Lone Bredahl
5. Chengyan Yue
6. Young Namkung

Citations in the corpus

• Understanding price premium for grocery products: a conceptual model of customer-based brand equity (2007, background): “Nor have specific brand associations relevant to food, like health, origin, animal friendliness (Acebrón and Dopico, 2000; Grunert et al., 1996; Shepherd et al., 2005; Torjusen et al., 2001) been included.”
• Consumer perceptions and purchase behavior toward imperfect fruits and vegetables in an immersive virtual reality grocery store (2019, background): “As such, they cannot be manipulated without altering the physical properties of the product itself (Olson, 1978; Bello Acebron and Calvo Dopico, 2000; Akdeniz et al., 2013).”
• Does Food Quality Really Matter in Restaurants? Its Impact On Customer Satisfaction and Behavioral Intentions (2007, background): “In previous studies, freshness of food has been cited as a crucial intrinsic quality cue of food (Acebrón & Dopico, 2000; Johns & Tyas, 1996; Kivela et al., 1999).”
• Consumer willingness to pay for beef meat in a developing country : The effect of information regarding country of origin, price and animal handling prior to slaughter (2009, result): “joint analysis indicate that the origin dominated consumer preferences in the choice of beef, similar to the results of previous studies in Chile (Schnettler et al., 2004, 2008) and to research conducted by Acebron and Dopico (2000) , Alfnes (2004) and Bernues et al. (2003a), Bernues et al. (2003b)”
• Discounting Spotted Apples: Investigating Consumers' Willingness to Accept Cosmetic Damage in an Organic Product (2006, background): “Several recent studies consider how appearance affects consumers’ preference for food products; see Acebron and Dopico (2000) for beef; Alfnes et al. (2006) for salmon; and Wei et al.”
• Consumer Preferences for Quality Foods from a South European Perspective: A Conjoint Analysis Implementation on Greek Olive Oil (2005, background): “In that aspect, Acebron and Dopico (2000) argue that most of the studies about quality have found that price and quality are positively related: the greater the price, the greater the expected quality. Within the perception factors, differentiation from other similar products is also influential, ac”
• From food waste to value-added surplus products (VASP): Consumer acceptance of a novel food product category (2018, background): “In the case of food products, findings thus far suggest that consumers rely rather heavily on product cues that are readily observable—both intrinsic (color, visible fat, and freshness) and extrinsic (brand, food presentation, and origins; Acebrón & Dopico, 2000; Bredahl, 2004).”