BEEF TRADITIONAL FOOD: CONSUMER BEFORE PURCHASE PREFERENCES BASED ON QUALITY

Main Article Content

C. SILVESTRI
B. AQUILANI
M. PICCAROZZI
A. RUGGIERI

Keywords

beef quality, consumer perception, intrinsic quality cues, extrinsic quality cues, expected quality, traditional food

Abstract

The aim of the paper is to study beef quality cues and attributes in Italy, comparing regions where beef is considered traditional food and regions where it is not. A quantitative research has been conducted;  both a  factor analysis and a  cluster analysis were performed.  Quality cues and/ (or) attributes distinguish consumers when before purchase preferences are considered. Traceability and safety issues have become crucial in the before purchase phase.  The paper suggests enhancing knowledge about contextual factors, besides quality cues and attributes, able to shape consumer preferences and before purchase expectations to create new value offering to satisfy consumers’ changing expectations concerning beef.


 

Abstract 178 | pdf Downloads 159

References

Annunziata, A. and Vecchio, R. 2013. Consumer perception of functional foods: A conjoint analysis with probiotics. Food Qual. Prefer, 28(1): 348-355. DOI: doi.org/10.1016/j.foodqual.2012.10.009.

Banovi? M., Chrysochou, P., Grunert, K.G., Rosa, P.J. and Gamito, P. 2016. The effect of fat content on visual attention and choice of red meat and differences across gender, Food Qual Prefer52:42-51.DOI: doi.org/10.1016/j.foodqual.2016.03.017

Banovi?, M., Fontes, M.A., Barreira, M.M. and Grunert, K.G. 2012. Impact of product familiarity on beef quality perception. Agribusiness, 28(2):157-172. DOI: doi.org/10.1002/agr.21290

Banovi?, M., Grunert, K.G., Barreira, M.M. and Fontes, M.A. 2009. Beef quality perception at the point of purchase: A study from Portugal. Food Qual Prefer, 20(4):335-342. DOI: doi.org/10.1016/j.foodqual.2009.02.009

Banovi?, M., Grunert, K. G., Barreira, M.M. and Fontes, M.A. 2010. Consumers’ quality perception of national branded, national store branded and imported store branded beef. Meat Sci, 84(1):54-65.DOI: doi.org/10.1016/j.meatsci.2009.08.037

Banterle, A. and Stranieri, S. 2008. Consumer preferences and labelling: an empirical analysis of the beef sector in Italy, In 12th Congress of the European Association of Agricultural Economists (EAAE) People, food and environments: global trends and European strategies. Ghent, Belgium, 1-5.

Barbaranelli, C. 2012. Analisi dei dati: tecniche multivariate per la ricerca psicologica e sociale, Milan, Italy: LED.

Basfirinci, C. and Cilingir Uk, Z. 2017. Gender-based food stereotypes among Turkish university students, Young Consum, 18 (3):223-244. DOI: doi.org/10.1108/YC-12-2016-00653.

Bello Acebrón, L. and Calvo Dopico, D. 2000. The importance of intrinsic and extrinsic cues to expected and experienced quality: an empirical application for beef. Food Qual Prefer, 11(3):229-238. DOI: doi.org/10.1016/S0950-3293(99)00059-2.

Bernués, A., Olaizola, A. and Corcoran, K. 2003. Extrinsic attributes of red meat as indicators of quality in Europe: An application for market segmentation. Food Qual Prefer, 14(4),265-276. DOI: doi.org/10.1016/S0950-3293(02)00085-X.

Bernués, A., Ripoll, G. and Panea, B. 2012. Consumer segmentation based on convenience orientation and attitudes towards quality attributes of lamb meat. Food Qual Prefer, 26(2):211-220.

Biloukha, O. and Utermohlen, V. 2001. Healthy eating in Ukraine: attitudes, barriers and information sources, Public Health Nutr, 4 (2):207-15.

Borgogno, M., Favotto, S., Corazzin, M., Cardello, A. Vand Piasentier, E. 2015. The role of product familiarity and consumer involvement on liking and perceptions of fresh meat. Food Qual Prefer, 44:139-147.DOI: doi.org/10.1016/j.foodqual.2015.04.010

Bracalente, B., Cossignani, M. and Mulas, A., 2009. Statistica aziendale. Milan, Italy: McGraw-Hill.

Bredahl, L. 2004. Cue utilisation and quality perception with regard to branded beef. Food Qual Prefer, 15(1): 65-75.DOI: doi.org/10.1016/S0950-3293(03)00024-7

Brunsø, K., Bredahl, L., Grunert, K. G and Scholderer, J. 2005. Consumer perception of the quality of beef resulting from various fattening regimes. Livest Prod Sci, 94(1-2): 83-93. DOI: doi.org/10.1016/j.livprodsci.2004.11.037

Cardello, A.V. 1995. Food quality: Relativity, context and consumer expectations. Food Qual Prefer, 6(3): 163-170. DOI: doi.org/10.1016/0950-3293(94)00039-X.

Carlos, P. De, García, M., Felipe, I. De, Briz, JandMorais, F. 2005. Analysis of consumer perceptions on quality and food safety in the Spanish beef market: A future application in new product development. In XIth Congress of the EAAE, The Future of Rural Europe in the Global Agri-Food System’ (Vol. 3,p. 16). Copenhaguen, Denmark.

Caswell, J. A. 2000. Analyzing quality and quality assurance (including labeling) for GMOs. AgBioForum, 3(4):225-230.

Cattell, R. B. 1966. The scree test for the number of factors. Multivar Behav Res, 1(2):245-276.

Cattell, R. B. 1966. The scree test for the number of factors. Multivar Behav Res, 1:245-276.

Cavazza, N., Guidetti, M. and Butera, F. 2015. Ingredients of gender-based stereotypes about food: indirect influence of food type, portion size and presentation on gendered intentions to eat, Appetite, 91(1), 266-272.

Colle, M.J., Richard, R.P., Killinger, K.M., Bohlscheid, J.C., Gray, A.R., Loucks, W.I. and Doumit, M.E. 2016. Influence of extended aging on beef quality characteristics and sensory perception of steaks from the biceps femoris and semimembranosus. Meat Sci, 119, 110-117. DOI: doi.org/10.1016/j.meatsci.2016.04.028

Dahl, T and Næs, T. 2004. Outlier and group detection in sensory panels using hierarchical cluster analysis with the Procrustes distance. FOOD QUAL PREFER, 15(3),195-208. DOI: doi.org/10.1016/S0950-3293(03)00058-2.

Darby, M. R and Karni, E. 1973. Free competition and the optimal amount of fraud.Jo Law Econ, 16(1): 67-88.

De Barcellos, M.D., Kügler, J.O., Grunert, K.G., Van Wezemael, L., Pérez-Cueto, F.J.A., Ueland, Øydisand Verbeke and W. 2010. European consumers’ acceptance of beef processing technologies: A focus group study. Innov Food Sci Emerg Tech, 11(4): 721-732. DOI: doi.org/10.1016/j.ifset.2010.05.003.

Drewnowski, A. and Hann, C. 1999. Food preferences and reported frequencies of food consumption as predictors of current diet in young women, Am J Clin Nutr, 70 (1): 28-36.

Espejel, J., Fandos, C. and Flavian, C. 2007. The role of intrinsic and extrinsic quality attributes on consumer behaviour for traditional food products. Manag Serv Qual: Int J, 17(6): 681-701. DOI: dx.doi.org/10.1108/09604520710835000.

Fabbris, L. 1997. Statistica multivariata. Milano, Italy: Ed. McGraw-Hill.

Fandos, C and Flavián, C. 2006. Intrinsic and extrinsic quality attributes, loyalty and buying intention: an analysis for a PDO product. Brit Food J, 108(8):646-662. DOI: dx.doi.org/10.1108/00070700610682337.

Fishbein, M and Ajzen, I. 1975. Belief, attitude, intention and behavior: An introduction to theory and research.Reaging, MA: Addison-Welsey.

Font-i-Furnols, M and Guerrero, L. 2014. Consumer preference, behavior and perception about meat and meat products: An overview, Meat Sci, 98(3):361-371.

Giusti, R. 2015. “Carni rosse come l’amianto”, il grande scivolone dello Iarc-Oms. Food Meat, October/November, 140-143.

Grunert, K.G. 1995. Food Quality: a Means-End Perspective Three Views on Food Quality. Food Qual Elsevier Science Limited, 6(95):171-176. DOI: doi.org/10.1016/0950-3293(95)00011-W.

Grunert, K.G. 1997. What’s in a steak? A cross-cultural study on the quality perception of beef. Food Qual Prefer, 8(3): 157-174. http://doi.org/10.1016/S0950-3293(96)00038-9.

Grunert, K.G. 2005. Food quality and safety: Consumer perception and demand. European Review of Agricultural Economics, 32(3):369-391. DOI: doi.org/10.1093/eurrag/jbi011.

Grunert, K.G., Bredahl, L and Brunsø, K. 2004. Consumer perception of meat quality and implications for product development in the meat sector -A review. Meat Sci, 66(2),259-272. DOI: doi.org/10.1016/S0309-1740(03)00130-X.

Grunert, K.G., Loose, S.M., Zhou, Y and Tinggaard, S. 2015. Extrinsic and intrinsic quality cues in Chinese consumers’ purchase of pork ribs. Food Qual Prefer, 42, 37-47. http://doi.org/10.1016/j.foodqual.2015.01.001.

Gutman, J. 1982. A means-end chain model based on consumer categorization processes. J Market, 46(2),60-72.

Gutman, J., 1991. Exploring the nature of linkages between consequences and values. J Bus Res 22,143-149.

Hair, J. Black, W.C., Babin, B. J. Anderson, R.E. and Tatham, R. 2006. Multivariate Data Analysis, New York, NY: Pearson Education.

Han, H., Hsu, L.T. (Jane)andLee, J.S. 2009. Empirical investigation of the roles of attitudes toward green behaviors, overall image, gender and age in hotel customers’ eco-friendly decision-making process. Int J Hosp Manag, 28(4):519-528. DOI: doi.org/10.1016/j.ijhm.2009.02.004.

Henchion, M.M., Mccarthy, M and Resconi, V.C. 2017. Beef quality attributes: A systematic review of consumer perspectives. Meat Sci, 128:1-7. DOI: doi.org/10.1016/j.meatsci.2017.01.006.

Holm, L. 2003. Food health policies and ethics: lay perspectives on functional foods, J Agr Environ Ethic 16 (6):531-544.

Istat. 2010. Atti del 6th Censimento Generale dell’Agricoltura. (a cura di) Elisa Berntsen, Istituto Nazionale di Statistica,Rubbettino Industrie Grafiche ed Editoriali Soveria Mannelli: Catanzaro, Italy censimentoagricoltura.istat.it

Kaiser, H.F. 1974. An index of factorial simplicity. Psychometrika, 39(1),31-36.

Kuo, P.C., Huang, J.H.andLiu, M. Der. 2011. Avian influenza risk perception and preventive behavior among traditional market workers and shoppers in Taiwan: Practical implications for prevention. PLoS ONE, 6(9).DOI: doi.org/10.1371/journal.pone.0024157.

Lagerkvist, C. J., Berthelsen, T., Sundström, K.andJohansson, H. 2014. Country of origin or EU/non-EU labelling of beef? Comparing structural reliability and validity of discrete choice experiments for measurement of consumer preferences for origin and extrinsic quality cues. Food Qual Prefer, 34:50-61.DOI: doi.org/10.1016/j.foodqual.2013.12.009.

Lennernäs, M., Fjellstr?m, C., Becker, W., Giachetti, I., Schmitt, A., Remaut de Winter, A.M. and Kearney, M. 1997. Influences on food choice perceived to be important by nationally-representative samples of adults in the EuropeanUnion, Eur J Clin Nutr, 51(2):8-15.

Likert, R. 1932. A technique for the measurement of attitudes. Arch Psychol.

London Economics 2008. Evaluation of the CAP policy on protected designations of origin (PDO) and protected geographical indications (PGI), Final Report, November 2008. Available at http://ec.europa.eu/agriculture/eval/reports/pdopgi

Lupton, D. 1996. Food, the Body and the Self, Sage London, UK.

Matell, M.S. and Jacoby, J. 1971. Is there an optimal number of alternatives for Likert scale items? Reliability and validity. Educ Psychol Meas, 31(3):657-674.

McIlveen, H. and Buchanan, J. 2001. The impact of sensory factors on beef purchase and consumption. Nutr Food Sci, 31(6): 286-292. DOI: doi.org/10.1108/00346650110409119.

Merlino, V.M., Borra, D., Girgenti, V., Dal Vecchio, A. and Massaglia, S. 2018. Beef meat preferences of consumers from Northwest Italy: Analysis of choice attributes. Meat Sci, 143 (November 2016):119-128.DOI: doi.org/10.1016/j.meatsci.2018.04.023

Miele, M. and Murdoch, J. 2002. The Practical Aesthetics of Traditional Cuisines: Slow Food in Tuscany. Sociologia Rur, 42(4): 312-328. DOI: doi.org/10.1111/1467-9523.00219

Mooney, K.M.andLorenz, E. 1997. The effects of food and gender on interpersonal perceptions”, Sex Roles, 36 (9-10):639-653.

Moskowitz, H.R. 1995. Food quality: Conceptual and sensory aspects. Food Qual Prefer, 6(3):157-162.DOI: doi.org/10.1016/0950-3293(94)00030-Y

Namukasa, J. 2013. The influence of airline service quality on passenger satisfaction and loyalty: The case of Uganda airline industry. TQM J, 25(5): 520-532.

Nelson, P. 1970. Information and consumer behavior. J Polit Ec, 78:311-329.

Nelson, P. 1974. Advertising as information. J Polit Ec, 82:729-754.

O’Doherty, J.K. and Holm, L. 1999. Preferences, quantities and concerns: socio-cultural perspectives on the gendered consumption of foods, Eur J Clin Nutr, 53(5):351-359.

Oliver, R.L. 1980. A cognitive model of the antecedents and consequences of satisfaction decisions. Journal of marketing research, 17:460-469

Olson J.C. 1977. Price as an informational cue: effect in product evaluation. In A.G. Woodside, J.N. Sheth and P.D. Bennet, Consumer and Industrial Buying Behavior, 137-149. New York: North Holland Publishing Company, 267-286.

Olson J.C. and Jacoby J. 1972, Cue utilization in the quality perception process, in SV -Proceedings of the Third Annual Conference of the Association for Consumer Research, eds. M. Venkatesan, Chicago, IL: Association for Consumer Research, 167-179.

Olson, J.C., Reynolds, T.J., 1983. Understanding consumers’ cognitive structures: implications for marketing strategy. In: Percy, L., Woodside, A.G. (Eds.), Advertising and Consumer Psychology. Lexington Books, Lexington, MA, 77-90.

Oude Ophuis, P.A.M and Van Trijp, H.C.M. 1995. Perceived quality: A market driven and consumer oriented approach. Food Qual Prefer, 6(3),177-183.DOI: doi.org/10.1016/0950-3293(94)00028-T.

Peng, X., Marchant, M.A., Qin, X. D and Zhuang, J. 2005. Chinese consumers’ preferences for livestock products, Int Food Agribus Man, 8(4):62-76.

Piggford, T., Raciti, M., Harker, D and Harker, M. 2008. Young adults' food motives: an Australian social marketing perspective, Young Consum, 9(1):17-28.

Rencher, A.C and Christensen, W.F. 2012. Chapter 10, Multivariate regression-Section 10.1, Introduction. Methods of Multivariate Analysis, Wiley Series in Probability and Statistics, 709,19.

Resano, H., Olaizola, A.M and Dominguez-torreiro, M. 2018. Exploring the influence of consumer characteristics on veal credence and experience guarantee purchasing motivators. Meat Sci, 141(November 2017):1-8. DOI: doi.org/10.1016/j.meatsci.2018.03.001.

Resurreccion, A.V.A. 2004. Sensory aspects of consumer choices for meat and meat products. Meat Sci, 66(1):11-20.DOI: doi.org/10.1016/S0309-1740(03)00021-4.

Richardson, P.S., Jain, A.K and Dick, A. 1996. Household store brand proneness: a framework. J Retailing, 72(2):159-185. https://doi.org/10.1016/S0022-4359(96)90012-3.

Risti?, M., Troeger, K., ?inovi?-Stojanovi?, J., Kneževi?, N and Damnjanovi?, M. 2017. Colour and fat content as intrinsic cues for consumers attitudes towards meat product quality. In IOP Conference Series: Environ Earth Sci, 85(1):1-5. IOP Publishing. DOI: doi.org/10.1088/1755-1315/85/1/012054.

Roszkowska-Ho?ysz, D. 2013. Determinants of consumer purchasing behaviour/Uwarunkowania zachowa? nabywczych konsumentów w ?wietle teorii zachowa? konsumentów. Management, 17(1):333-345.

Saeed, F and G. Grunert, K. 2014. Expected and experienced quality as predictors of intention to purchase four new processed beef products. Brit Food J, 116(3):451-471. DOI: doi.org/10.1108/BFJ-10-2011-0262.

Saeed, F., Grunert, K.G and Therkildsen, M. 2013. How product trial changes quality perception of four new processed beef products. Meat Sci, 93(1):119-127. DOI: doi.org/10.1016/j.meatsci.2012.08.014.

Santouridis, I. and Trivellas, P. 2010. Investigating the impact of service quality and customer satisfaction on customer loyalty in mobile telephony in Greece. TQM J, 22(3):330-343. DOI: dx.doi.org/10.1108/17542731011035550.

Shan, L.C., Regan, A., Monahan, F.J., Li, C., Murrin, C., Lalor, F., Wall, P.G. and McConnon, A. 2016. Consumer views on “healthier” processed meat, Brit Food J, 118(7):1712-1730. DOI:doi.org/10.1108/BFJ-11-2015-0447.

Silvestri, C., Aquilani, B and Ruggieri, A. 2017. Service quality and customer satisfaction in thermal tourism. TQM J, 29(1):55-81. DOI: doi.org/10.1108/TQM-06-2015-0089.

Silvestri, C., Cirilli, M., Zecchini, M., Muleo, R and Ruggieri, A. 2018. Consumer acceptance of the new red-fleshed apple variety. J Food Prod Marketing, 24(1):1-21.

Sobal, J. 2005. Men, meat and marriage: models of masculinity, Food and Foodways, 13(1-2):135-158.

Solomon, M.R., Bamossy, G., Askegaard, SandHogg, M.K. 2007. Consumer behaviour: A European perspective (3rd ed.). Harlow, Essex (UK): FT Prentice Hall Europe.

Steenkamp, J.B.E. 1990. Conceptual model of the quality perception process. J Bus Res, 21(4):309-333.DOI: doi.org/10.1016/0148-2963(90)90019-A

Steenkamp, J.B.E.M. 1989. Product quality: an investigation into the concept and how it is perceived by consumers. Holland: Van Gorcum.

Subbaraj, A.K., Brad, Y.H., Fraser, K and Farouk, M.M. 2016. A hydrophilic interaction liquid chromatography-mass spectrometry (HILIC -MS ) based metabolomics study on colour stability of ovine meat. Meat Sci, 117:163-172. DOI: doi.org/10.1016/j.meatsci.2016.02.028

Tolosana, A.M.O., Whebi, ZandPersiva, E.M. 2005. Quality perception and consumer attitudes to «specific quality beef» in Aragón, Spain. Span J Agric Res, 3(4): 418-428.

Tzimitra-Kalogianni, I., Kamenidou, I., Priporas, C.V and Tziakas, V. 2002. Age and Gender Affects on Consumers’ Awareness and Source of Awareness for Food-Related Private-Label Brands. Agr Econ Rev, 3(1):23-36.

Van Wezemael, L., Verbeke, W., Kügler, J.O., de Barcellos, M.D and Grunert, K.G. 2010. European consumers and beef safety: Perceptions, expectations and uncertainty reduction strategies. Food Control, 21(6):835-844. DOI: doi.org/10.1016/j.foodcont.2009.11.010

Verbeke, W. and Ward, R.W., 2006. Consumer interest in information cues denoting quality, traceability and origin: An application of ordered probit models to beef labels. Food Qual Prefer, 17(6):453-467.

Verdú Jover, A.J., Lloréns Montes, F.J. and Fuentes Fuentes, M. del M., 2004. Measuring perceptions of quality in food products: The case of red wine. Food Qual Prefer, 15(5):453-469.

Vermeir, I. and Verbeke, W. 2008. Sustainable food consumption among young adults in Belgium: Theory of planned behaviour and the role of confidence and values, Ecol Econ, 64(3):542-553.DOI: doi.org/10.1016/j.ecolecon.2007.03.007

Vimiso, P., Muchenje, V., Marume, U. and Chiruka, R. 2012. Preliminary study on consumers’ and meat traders’ perceptions of beef quality and how the beef quality is affected by animal welfare practices. Sci Res Essays, 7(22):2037-2048. DOI: doi.org/10.5897/SRE12.071

Wu, W., Guo, Q., De Jong, S. and Massart, D.L. 2002. Randomisation test for the number of dimensions of the group average space in generalised Procrustes analysis. Food Qual Prefer, 13(3):191-200.DOI: doi.org/10.1016/S0950-3293(02)00024

Yadavalli, A. and Jones, K. 2014. Does media influence consumer demand? The case of lean finely textured beef in the United States, Food Policy, 49:219-227. DOI: doi.org/10.1016/j.foodpol.2014.08.002