Advanced Search
Journal search
Journal cover: British Food Journal

British Food Journal

ISSN: 0007-070X

Online from: 1899

Subject Area: Industry and Public Sector Management

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

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

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

Consumer perception of fresh meat quality: a framework for analysis

Document Information:
Title:Consumer perception of fresh meat quality: a framework for analysis
Author(s):Tilman Becker, (Institute for Agricultural Policy and Markets, University of Hohenheim, Stuttgart-Hohenheim, Germany)
Citation:Tilman Becker, (2000) "Consumer perception of fresh meat quality: a framework for analysis", British Food Journal, Vol. 102 Iss: 3, pp.158 - 176
Keywords:Consumer behaviour, Meat
Article type:Research Paper
DOI:10.1108/00070700010371707 (Permanent URL)
Publisher:MCB UP Ltd
Abstract:A model for analysis of consumer behaviour towards food is developed. This model is intended to bridge the gap between the objective quality approach pursued in food sciences, the product characteristics approach, and the subjectively perceived quality approach, the product attribute approach as pursued in the consumer behaviour literature. The focus is on the information processing by the consumer. Information on the product quality is supplied to the consumer in the form of cues received while shopping or consuming. A distinction is made between extrinsic and intrinsic cues, and between search-, experience-, and credence-quality attributes. Within the credence attributes, three categories are distinguished: food safety, health, and all other credence quality attributes. It is demonstrated that public policy should use minimum standards for regulating food safety, information and consumer education on health issues and definitional standards to regulate the other credence qualities. In the case of search quality, no public intervention is needed. In the case of experience quality, reputation is a means of reducing the quality erosion inherent for experience quality attributes. In the case of those foods which are not sold prepacked over the counter, these means are restricted. Here the public regulators could consider backing up the private quality policy efforts on labelling by implementing traceability schemes and defining the requirements for specific label claims.

Fulltext Options:



Existing customers: login
to access this document


- Forgot password?
- Athens/Institutional login



Downloadable; Printable; Owned
HTML, PDF (174kb)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