Consumer confusion over the significance of meat attributes: The case of veal

Journal of Consumer Policy

Volumn 25, Issue 1, 2002, Pages 65-88

  West, Gale E ^a   Larue, Bruno ^a   Gendron, Carole ^a   Scott, Shannon L ^b  

^a UNIVERSITÉ LAVAL   (Canada)

^b BRANDON RESEARCH CENTRE   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0038061129     PISSN: 01687034     EISSN: 15730700     Source Type: Journal    
DOI: 10.1023/A:1014514601863     Document Type: Article

References (35)

1. Beharrell, B., & Denison, T. (1991). Food choice in a retail environment. British Food Journal, 93(7), 24-30.
2. Bender, A. E. (1981). The appearance and the nutritional value of food products. Journal of Human Nutrition, 35, 215-217.
3. Bowers, J. A., Craig, J., & Williams, J. C. (1989). Sensory characteristics, texture, color and selected nutrient content of veal muscle. Journal of Food Science, 54, 1444-1449.
4. Clydesdale, F. M. (1994). Color as a factor in food choice. Critical Reviews in Food Science and Nutrition, 33, 83-101.
5. Fiddes, N. (1995). The omnivore's paradox. In: D. Marshall (Ed.), Food choice and the consumer, pp. 145-151. New York: Chapman and Hall.
6. Francis, F. J. (1995). Quality as influenced by color. Food Quality and Preference, 6, 149-155.
7. Gerrard, D. E., Gao, X., & Tan, J. (1995). Beef marbling and color score determination by image processing. Journal of Food Science, 61, 145-148.
8. Greene, W. H. (1997). Econometric analysis. 3rd ed. Upper Saddle River, NJ: Prentice Hall.
9. Grunert, K. G. (1997). What's in a steak? A cross-cultural study on the quality perception of beef. Food Quality and Preference, 8, 157-174.
10. Grunert, K. G., Larsen, H. H., Madsen, T. K., & Baadsgaard, A. (1996). Market orientation in food and agriculture. Norwell, MA: Kluwer,
11. Hui, J., McLean-Meyinsse, P. E., & Jones, D. (1995). An empirical investigation of importance ratings of meat attributes by Louisiana and Texas consumers. Journal of Agricultural and Applied Economics, 27, 636-643.
12. Issanchou, S. (1996). Consumer expectations and perceptions of meat and meat product quality. Meat Science, 43(S), S5-S19.
13. Jeremiah, L. E. (1982). A review of factors influencing consumption, selection and acceptability of meat purchases. Journal of Consumer Studies and Home Economics, 6, 137-154.
14. Jeremiah, L. E. (1993). Consumer responses to pork loin chops with different degrees of muscle quality in two western Canadian cities. Canadian Journal of Animal Science, 74, 425-432.
15. Johnson, P. L., Drevjany, L. A., Allen, O. B., & Reasbeck, L. M. (1988). Supplementation of skim milk fed to veal calves: Carcass characteristics, chemical, instrumental, and sensory parameters. Canadian Journal of Animal Science, 68, 1069-1077.
16. Johnson, D. D., van Horn, H. H., West, R. L., & Harris, B. (1992). Effect of calf management on carcass characteristics and palatability traits of veal calves. Journal of Dairy Science, 75, 2799-2804.
17. Lin, J. (1991). Consumer food attribute perceptions and consumption behavior. Consumer Interests Annual, 38, 243-248.
18. MAPAQ (1996). Filière du veau lourd au Québec: Plan stratégique de développement. Québec: Ministère de l'agriculture, de la peche et de 1'alimentation du Québec.
19. McFadden, D. (1989). A method of simulated moments for estimation of discrete choice models without numerical integration. Econometrica, 57, 995-1026.
20. Muñoz, A. M. (1998). Consumer perceptions of meat: Understanding these results through descriptive analysis. Meat Science, 49(S1), S287-S295.
21. Nayga, R. M., & Capps, Jr., O. (1993). Tests of weak separability in dissaggregated meat products. American Journal of Agricultural Economics, 76, 800-808.
22. Piedra, M., Schupp, A., & Montgomery, D. (1995). Factors influencing consumer choice among fresh meats. Louisiana Agriculture, 39(1), 21-23.
23. Revelt, D., & Train, K. (1998). Mixed logit with repeated choices: Households' choices of appliance efficiency level. Review of Economics and Statistics, 80, 647-657.
24. Richardson, N. J., Shepherd, R., & Elliman, N. A. (1992). Current attitudes and future influences on meat consumption in the UK. Appetite, 21, 41-51.
25. Savell, J. W., Cross, H. R., Francis, J. J., Wise, J. W., Hale, D. S., Wilkes, D. L., et al. (1989). National Consumer Retail Beef Study: Interaction of trim level, price, and grade on consumer acceptance of beef steaks and roasts. Journal of Food Quality, 12, 251-274.
26. Senauer, B., Asp, E., & Kinsey, J. (1991). Food trends and the changing consumer. St. Paul, MN: Eagan Press.
27. Shackelford, S. D., Purser, D. E., Smith, G. C., Griffin, C. L., Stiffler, D. M., & Savell, J. W. (1991). Lean color characteristics of bullock and steer beef. Journal of Animal Science, 70, 465-469.
28. Statistics Canada (1992). Family food expenditure in Canada. Ottawa: Statistics Canada.
29. Statistics Canada (1996). Family food expenditure in Canada. Ottawa: Statistics Canada.
30. Steenkamp, J.-B., van Trijp, H. D. M., & ten Berge, J. M. F. (1994). Perceptual mapping based on idiosyncratic sets of attributes. Journal of Marketing Research, 29, 15-27.
31. Train, K. E. (1998). Recreation demand models with taste difference over people. Land Economics, 74, 230-239.
32. Train, K. E. (1999). Halton sequences for mixed logit. Unpublished manuscript. (http://elsa.berkeley.edu/wp/train0899.pdf).
33. Trinkaus, J. (1994). Some perceptions of shoppers about uncooked ground beef: An informal look. Perceptual and Motor Skills, 81, 32-34.
34. Wansbeek, T. & Wedel, M. (1999). Marketing and econometrics: Editors' introduction. Journal of Econometrics, 89, 1-14.
35. West, G. E., Larue, B., Touil, C., & Scott, S. L. (2001). The perceived importance of veal meat attributes in consumer choice decisions. Agri-business, 17, 355-364.