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The effects of perceived product attributes on the perception of beef
Author(s) -
Menkhaus Dale J.,
Colin Damien P. M.,
Whipple Glen D.,
Field Ray A.
Publication year - 1993
Publication title -
agribusiness
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.57
H-Index - 43
eISSN - 1520-6297
pISSN - 0742-4477
DOI - 10.1002/1520-6297(199301)9:1<57::aid-agr2720090106>3.0.co;2-8
Subject(s) - perception , quality (philosophy) , product (mathematics) , food science , marketing , business , mathematics , psychology , chemistry , philosophy , geometry , epistemology , neuroscience
The objective of this study was to identify perceived characteristics of beef which impact quality perception. Results indicate that concerns with beef related to cholesterol and calorie content, artificial ingredients, convenience characteristics, how it is displayed in the store, and expense each significantly adversely affected quality perception. © 1993 John Wiley & Sons, Inc.