Perceived risk and risk reduction strategies in the choice of beef by Irish consumers

By M. McCarthy, S. Henson. 2005

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Consumer preference, behavior and perception about meat and meat products: an overview. (2014, background): “…products can partially explain the importance that butchers' advice tends to have in their buying decision, as shown in many studies on fresh meat (McCarthy & Henson, 2005; Ngapo et al., 2003) or meat products (Morales, Guerrero, Claret, Guàrdia, & Gou, 2008; Resano, Pérez-Cueto, de Barcellos, et…”
The moderator effects of perceived risk, objective knowledge and certainty in the satisfaction–loyalty relationship (2011, methodology): “…assessed by asking the respondents to indicate their evaluations on four aspects of perceived risk (performance, financial, health and social) on a seven-point Likert scale, using items adapted from previous studies (Jacoby and Kaplan, 1972; McCarthy and Henson, 2005) (see the Appendix, Table AI).”