AI Article Synopsis
- The systematic literature review investigates how consumers rank beef quality attributes based on search, experience, and credence qualities.
- There is expected stability in rankings of search and experience attributes, but shifts are anticipated in the credence category, indicating a potential for improvement in quality assurance schemes.
- The meat industry should focus on understanding emerging credence attributes, and researchers need to innovate measurement methods to enhance consumer satisfaction and industry returns.
Article Abstract
Informed by quality theory, this systematic literature review seeks to determine the relative importance of beef quality attributes from a consumer perspective, considering search, experience and credence quality attributes. While little change is anticipated in consumer ranking of search and experience attributes in the future, movement is expected in terms of ranking within the credence category and also in terms of the ranking of credence attributes overall. This highlights an opportunity for quality assurance schemes (QAS) to become more consumer focused through including a wider range of credence attributes. To capitalise on this opportunity, the meat industry should actively anticipate new relevant credence attributes and researchers need to develop new or better methods to measure them. This review attempts to identify the most relevant quality attributes in beef that may be considered in future iterations of QAS, to increase consumer satisfaction and, potentially, to increase returns to industry.
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| http://dx.doi.org/10.1016/j.meatsci.2017.01.006 | DOI Listing |
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