Advanced Search
Journal search
Journal cover: Nutrition & Food Science

Nutrition & Food Science

ISSN: 0034-6659

Online from: 1971

Subject Area: Health Care Management/Healthcare

Content: Latest Issue | icon: RSS Latest Issue RSS | Previous Issues

Options: To add Favourites and Table of Contents Alerts please take a Emerald profile

Previous article.Icon: Print.Table of Contents.Next article.Icon: .

The impact of sensory factors on beef purchase and consumption

Document Information:
Title:The impact of sensory factors on beef purchase and consumption
Author(s):Heather McIlveen, (Heather McIlveen is Course Director of the BA Hons Consumer Studies programme, University of Ulster, Jordanstown, Northern Ireland.), Julie Buchanan, (Julie Buchanan was a Final Year Student of the BA Hons Consumer Studies programme, University of Jordanstown, Jordanstown, Northern Ireland. She has now completed the PGCE in Home Economics.)
Citation:Heather McIlveen, Julie Buchanan, (2001) "The impact of sensory factors on beef purchase and consumption", Nutrition & Food Science, Vol. 31 Iss: 6, pp.286 - 292
Keywords:Consumer behaviour, Meat
Article type:Research paper
DOI:10.1108/00346650110409119 (Permanent URL)
Publisher:MCB UP Ltd
Abstract:This preliminary study investigated the factors which influence consumer choice of beef. A questionnaire and sensory evaluation considered the level of importance which consumers attached to the sensory (intrinsic) properties of beef, as compared to extrinsic factors. It was found that consumers use sensory properties to predict safety, freshness and overall eating quality but they can also misinterpret the quality cues. Expectations play a prominent role in evaluating beef quality and sensory evaluation revealed that when consumers were made aware of the beef cut, fat content and place of purchase, they altered their overall assessment of quality to conform with their expectations. It was concluded that consumers utilise a combination of sensory properties and other extrinsic factors to predict and assess beef quality. The particular combination used, however, appears to vary considerably from one consumer to another and with the particular use occasion.

Fulltext Options:



Existing customers: login
to access this document


- Forgot password?
- Athens/Institutional login



Downloadable; Printable; Owned
HTML, PDF (167kb)Purchase

To purchase this item please login or register.


- Forgot password?

Recommend to your librarian

Complete and print this form to request this document from your librarian

Marked list

Bookmark & share

Reprints & permissions