The role of product familiarity and consumer involvement on liking and perceptions of fresh meat |
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| Affiliation: | 1. Unidad de Economía Agroalimentaria, Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Avda Montañana 930, 50059 Zaragoza, Spain;2. Departamento de Ciencias Agrarias y del Medio Natural, Universidad de Zaragoza, C/ Miguel Servet 177, 50013 Zaragoza, Spain;1. Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, Republic of Korea;2. UMR CSGA 6265 CNRS, INRA, Université de Bourgogne, 21000 Dijon, France;1. Meat Quality Area, Center of Scientific and Technological Research of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Autovía A5. km 372, 06187 Badajoz, Spain;2. Department of Accounting and Finance, School of Business, Finance and Tourism, University of Extremadura, Avda. de la Universidad s/n., 10071 Cáceres, Spain;3. Department of Animal Production and Food Science, School of Agricultural Engineering, University of Extremadura, Avda. Adolfo Suarez, s/n, 06007 Badajoz, Spain;4. Department of Economics, School of Agricultural Engineering, University of Extremadura, Avda. Adolfo Suarez, s, /n 06007 Badajoz, Spain;1. Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia;2. Orange Agricultural Institute, NSW Department of Primary Industries, Orange, New South Wales 2800, Australia;3. Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China |
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| Abstract: | The objective of this work was to compare consumer’s liking and perception of meat quality attributes as a function of their familiarity and involvement with fresh meat.Ninety-three meat consumers were classified on the basis of their familiarity with fresh meats. Socio-demographic differences between the clusters were found to relate to gender and age, and high familiarity (HF) consumers showed higher involvement with meat. HF consumers enjoyed consuming meat, and they associated a symbolic value to it. In addition, their liking ratings were higher than those of low familiarity (LF) consumers for both appearance and taste of three specific types of fresh meat over the course of product shelf-life. The perceived risks associated with meat consumption and product choice were similar between groups. Both consumer segments reported that the most important driver of fresh meat purchase is its appearance, while the role of extrinsic cues differed among the groups. The HF group needed more information when choosing meat. Regardless of familiarity level, liking was consistent with beef appearance as affected by storage, but the prediction of experienced sensory quality lacked consistency when the perceived intrinsic cue variation was not associated with meat freshness. |
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| Keywords: | Familiarity Involvement Fresh meat Quality cues Liking |
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