Cue utilisation and quality perception with regard to branded beef
By Lone Bredahl. 2002
293 citations recorded by the source corpus.
Subfields: Food Science, Marketing, Tourism, Leisure and Hospitality Management
View Paper: https://www.semanticscholar.org/paper/ec15ddc52e6ad66796d77994f1dd3c87204d2703
How researchers see this paper
The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.
In Food Science
- L. Lockshin
- Simone C. Mueller
- I. Francis
- P. Osidacz
- R. Ward
- Wim Verbeke
- Adamantios Diamantopoulos
- F. Napolitano
In Marketing
- M. Herz
- Adamantios Diamantopoulos
- Wim Verbeke
- Rajneesh Suri
- Simone C. Mueller
- R. Ward
- L. Lockshin
- S. Samiee
In Tourism, Leisure and Hospitality Management
- Simone C. Mueller
- Wim Verbeke
- L. Lockshin
- M. Herz
- I. Francis
- R. Ward
- P. Osidacz
- Adamantios Diamantopoulos
Citations in the corpus
- Consumer interest in information cues denoting quality, traceability and origin: An application of ordered probit models to beef labels (2006, background): “Several studies have demonstrated that information on meat quality labels can be effective in improving consumer s perception and quality expectation of meat (Bredahl, 2004; Herrmann, Krischik-Bautz, & Anders, 2002; Issanchou, 1996; Oude Ophuis, 1994; Steenkamp & van Trijp, 1996; Verbeke & Viaene, 1”
- Combining discrete choice and informed sensory testing in a two-stage process: can it predict wine market share? (2010, background): “This effect was found to be stronger for unexperienced consumers (Bredahl, 2004) and for products that are difficult to evaluate, wine being an example for this (Jover, Montes, & Fuentes, 2004).”
- 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).”
- Effect of information about organic production on beef liking and consumer willingness to pay (2010, background): “Thus, meat product differentiation needs a constant and reliable signalling of quality through appropriate information given to consumers in order to motivate them and increase their willingness to buy and pay for meat (Bredahl, 2004).”
- Activation of country stereotypes: automaticity, consonance, and impact (2013, background): “, no prior purchase or no attribute information), consumers are compelled to rely heavily on extrinsic cues for their evaluations and decisions (Bredahl 2003; Magnusson et al. 2011).”