Consumer perception of meat quality and safety

Karen Brunsø, Klaus G. Grunert, Lone Bredahl

Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearch

Abstract

The evaluation of meat quality and safety is not an easy task for consumers. In this article, the Total Food Quality Model will be introduced as a framework for understanding how consumers perceive meat quality, and results from a Danish study dealing with consumer perception and experience of beef will be presented. Consumers form expectations about the eating quality of meat at the point of purchase, based on prior experience and information available in the shopping environment, while the eating quality is experienced in the home during and after meal preparation. Results show that consumers have difficulty in evaluating meat quality, resulting in uncertainty and dissatisfaction, and reveal a need for educating consumers about evaluating eating quality during shopping.
Translated title of the contributionConsumer perception of meat quality and safety
Original languageEnglish
Title of host publicationIkke angivet
Number of pages1
PublisherEAAP
Publication date2003
Pages103
Publication statusPublished - 2003
Externally publishedYes

Fingerprint Dive into the research topics of 'Consumer perception of meat quality and safety'. Together they form a unique fingerprint.

Cite this