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.
|Translated title of the contribution||Perceptions of pork quality: Matching consumer evaluations with objective product characteristics|
|Title of host publication||Proceedings Volume 3. Marketing: Progress, Prospects, Perspectives, D. Arnott (editor) et al, Warwick Business School|
|Number of pages||5|
|Publisher||European Marketing Academy|
|Publication status||Published - 1997|