The perceived importance of veal meat attributes in consumer choice decisions

Agribusiness

Volumn 17, Issue 3, 2001, Pages 365-382

  West, Gale E ^a   Larue, Bruno ^a   Touil, Chedlia ^b   Scott, Shannon L ^b  

^a UNIVERSITÉ LAVAL   (Canada)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 15444370428     PISSN: 07424477     EISSN: 15206297     Source Type: Journal    
DOI: 10.1002/agr.1022     Document Type: Article

References (35)

1. Audenaert, A., and Steenkamp, J.B., (1997). Means-end chain theory and laddering in agricultural marketing research. In B.Wierenga, A.van Tilburg, K.Grunert, J.B.Steenkamp, & M.Wedel (Eds.), Agricultural marketing and consumer behavior in a changing world (pp. 217-230). Boston, MA: Kluwer Academic Publishers.
2. Beharrell, B., and Denison, T., (1991). Food choice in a retail environment. British Food Journal, 93, 24-30.
3. Bender, A.E., (1981). The appearance and the nutritional value of food products. Journal of Human Nutrition, 35, 215-217.
4. Bowers, J.A., Craig, J., and Williams, J.C., (1989). Sensory characteristics, texture, color and selected nutrient content of veal muscle. Journal of Food Science, 54, 1444-1449.
5. Caswell, J.A., and Mojduszka, E.M., (1996). Using informational labeling to influence the market for quality in food products. American Journal of Agricultural Economics, 78, 1248-1253.
6. Clydesdale, F.M., (1994). Color as a factor in food choice. Critical Reviews in Food Science and Nutrition, 33, 83-101.
7. Francis, F.J., (1995). Quality as influenced by color. Food Quality and Preference, 6, 149-155.
8. Gerrard, D.E., Gao, X., and Tan, J., (1995). Beef marbling and color score determination by image processing. Journal of Food Science, 61, 145-148.
9. Gormley, T.R., (1992). A note on consumer preference of smoked salmon colour. Irish Journal of Agricultural and Food Research, 31, 199-202.
10. 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.
11. Hui, J., McLean-Meyinsse, P.E., and 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, 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. Jeremiah, L.E., Carpenter, Z.L., and Smith, G.C., (1972). Beef color as related to consumer acceptance and palatability. Journal of Food Science, 37, 476-479.
16. Johnson, D.D., van Horn, H.H., West, R.L., and Harris, B., (1992). Effect of calf management on carcass characteristics and palatability traits of veal calves. Journal of Dairy Science, 75, 2799-2804.
17. Johnson, P.L., Drevjany, L.A., Allen, O.B., and 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.
18. Kujala, J.T., and Johnson, M.D., (1993). Price knowledge and search behavior for habitual, low involvement food purchases. Journal of Economic Psychology, 14, 249-265.
19. Lin, J., (1991). Consumer food attribute perceptions and consumption behavior. Consumer Interests Annual, 38, 243-248.
20. MAPAQ (Ministere de l’Agriculture, de la peche et de l’alimentation du Quebec). (1996). Filiere du veau lourd au Quebec: Plan strategique de developpement. Quebec: MAPAQ, Quebec.
21. Moschini, G., and Moro, D., (1993). A food demand system for Canada. Agriculture Canada technical report 1/93. Ottawa, ON: Policy Branch, Agriculture Canada.
22. Mũoz, A.M., (1998). Consumer perceptions of meat: Understanding these results through descriptive analysis. Meat Science, 49, S287-S295.
23. Nayga, R.M., & Capps Jr., O. (1993). Tests of weak separability in dissaggregated meat products. American Journal of Agricultural Economics, 76, 800-808.
24. Perusse, P., Larue, B., West, G.E., and Scott, S.L., (1999). The demand for veal in Quebec: A micro data analysis. Paper presented at the Joint Annual Meetings of the Canadian and Western Agricultural Economics Associations, Fargo, ND, July 11-14.
25. Piedra, M., Schupp, A., and Montgomery, D., (1995). Factors influencing consumer choice among fresh meats. Louisiana Agriculture, 39, 21-23.
26. Richardson, N.J., MacFie, H.J.H., and Shepherd, R., (1994). Consumer attitudes to meat eating. Meat Science, 36, 57-65.
27. Richardson, N.J., Shepherd, R., and Elliman, N.A., (1992). Current attitudes and future influences on meat consumption in the U.K. Appetite, 21, 41-51.
28. Savell, J.W., Cross, H.R., Francis, J.J., Wise, J.W., Hale, D.S., Wilkes, D.L., and Smith, G.C., (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.
29. Scott, S.L., Ghodratnama, A., and Gariepy, C., (1999). Effect of varying iron bioavailability through use of a chelator (EDTA) on meat production, meat quality and meat keeping properties in grain-fed veal calves. Canadian Journal of Animal Science, 78, 741.
30. Senauer, B., Asp, E., and Kinsey, J., (1991). Food trends and the changing consumer. St. Paul, MN: Eagan Press.
31. Shackelford, S.D., Purser, D.E., Smith, G.C., Griffin, C.L., Stiffler, D.M., and Savell, J.W., (1991). Lean color characteristics of bullock and steer beef. Journal of Animal Science, 70, 465-469.
32. Statistics Canada. (1992). Family food expenditure in Canada, selected years. Ottawa, ON: Statistics Canada.
33. Steenkamp, J.B., van Trijp, H.C.M., and ten Berge, J.M.F., (1994). Perceptual mapping based on idiosyncratic sets of attributes. Journal of Marketing Research, 29, 15-27.
34. Trinkaus, J., (1994). Some perceptions of shoppers about uncooked ground beef: An informal look. Perceptual and Motor Skills, 81, 32-34.
35. Westgren, R.E., (1999). Delivering food safety, food quality, and sustainable production practices: The Label Rouge poultry system in France. American Journal of Agricultural Economics, 81, 1107-1111.