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Impact of Product Familiarity on Beef Quality Perception
Author(s) -
Banović Marija,
Fontes Magda Aguiar,
Barreira Maria Madalena,
Grunert Klaus G.
Publication year - 2012
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/agr.21290
Subject(s) - quality (philosophy) , consistency (knowledge bases) , product (mathematics) , perception , consumption (sociology) , marketing , business , point of sale , advertising , perceived quality , psychology , brand awareness , mathematics , computer science , social science , philosophy , geometry , epistemology , neuroscience , sociology , world wide web
This study examines the use of intrinsic and extrinsic cues in beef quality perception at the point of purchase and upon consumption by consumers with varying levels of familiarity with a particular beef product. High‐familiarity consumers tend to use the color of the meat to assess beef quality, whereas low‐familiarity consumers tend to believe that the brand is the most valid cue for assessing beef quality. However, due to the lack of consistency in sensory beef quality, high‐familiarity consumers’ ability to form quality expectations that are predictive of their quality experience is no better than that of low‐familiarity consumers.