Perceptions of pork quality: Matching consumer evaluations with objective product characteristics

Bidragets oversatte titel: Perceptions of pork quality: Matching consumer evaluations with objective product characteristics

Lone Bredahl, Klaus G. Grunert

Publikation: Kapitel i bog/rapport/konference-proceedingKonferencebidrag i proceedingsForskning

Abstrakt

This paper deals with consumer perceptions of food quality before and after consuming the product, and with the relationship between quality perception and the actural physiological characteristics of the product. The paper is work in progress and with an investigation of how German consumers perceive the quality of pork (n=200). The main objectives of the study are 1) to investigate which factors determine expected and experienced quality of pork, 2) to investigate the relation between exp and experienced quality, and 3) to investigate the impact of the physiological characteristics of the pork on expected and experienced quality. The study uses the Total Food Quality Model (Grunert et al, 1996) as a theoretical framework.
Bidragets oversatte titelPerceptions of pork quality: Matching consumer evaluations with objective product characteristics
OriginalsprogEngelsk
TitelProceedings Volume 3. Marketing: Progress, Prospects, Perspectives, D. Arnott (editor) et al, Warwick Business School
Antal sider5
ForlagEuropean Marketing Academy
Publikationsdato1997
Sider1486-1490
StatusUdgivet - 1997
Udgivet eksterntJa

Bibliografisk note

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