Consumer perception of meat quality and implications for product development in the meat sector-a review.

By K. Grunert, Lone Bredahl, K. Brunsø. Meat Science, 2004

860 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/561fbae5fff3af8f3b2165c078b3fa7d6b733a59

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

In Food Science

In Tourism, Leisure and Hospitality Management

Citations in the corpus

Consumers ’ Perceptions , Attitudes and Purchase Intention towards Private Label Food Products in Malaysia (2013, background): “©Society for Business Research Promotion | 76 Previous studies stated that consumer intention is influenced by monetary cost (Grunert et al, 2004).”
Effect of information about organic production on beef liking and consumer willingness to pay (2010, background): “As long as fresh meat is mainly sold as a commodity, there is also only a limited incentive for meat producers to differentiate their product (Grunert et al., 2004).”
SEGMENTATION BASED ON CONSUMERS' PERCEIVED IMPORTANCE AND ATTITUDE TOWARD FARM ANIMAL WELFARE * (2007, background): “For example, Grunert et al. (2004) stressed the potential market opportunities related to animal welfare for consumer-oriented product development.”
Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality. (2006, background): “This is commonly accepted for food products which require a higher degree of processing but it is increasingly apparent in fresh foods, including meat (Grunnert et al., 2004).”
Growth Performance, Carcass Traits and Meat Quality of Slower-growing and Fast-growing Chickens Raised with and without Outdoor Access (2011, background): “Modern consumers are often aware of the relationship between meat quality and safety and animal welfare (Hermansen, 2003; Grunert et al., 2004), and many of them believe that organic food products have superior sensory properties and report that they “taste better” (LatterDubois, 2000).”
Consumer Preferences for Fruit and Vegetables with Credence-Based Attributes: A Review (2011, background): “Credence products are those whose relevant attribute information is difficult to ascertain directly by consumers at any stage of purchase, even after consumption of the food (Darby and Karni 1973; Torjusen et al. 2001; Grunert et al. 2004).”
Effect of feeding system on growth and carcass characteristics of Churra Tensina light lambs (2009, background): “Thereby, grass-based systems can be a good alternative to indoor lamb production systems in order to use natural resources and to provide the new meat required by consumers (Grunert et al., 2004) and, additionally, to decrease production costs.”
Replacement of meat by meat substitutes. A survey on person- and product-related factors in consumer acceptance. (2011, positive): “In addition, consumers are likely to make a trade-off between different attributes and benefits, such as price against animal welfare, taste against environmentally friendliness, etc. (e.g. Grunert et al., 2004; Napolitano et al., 2010).”
Nutritional Composition of Meat (2018, background): “Scientific evidence reported the considerable losses of fat in numerous meat cuts which were referred to broiling, grilling and pan-frying without added fat [20].”
Understanding price premium for grocery products: a conceptual model of customer-based brand equity (2007, background): “, 1995), but none of these comprise the most important food quality attributes identified in food quality research, for example taste, nutrition and packaging (see Ophuis and Van Trijp, 1995; Brunso et al., 2002; Grunert et al., 2004; Acebrón and Dopico, 2000; Verdú Jover et al., 2004; Sanzo et al.,”