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dc.contributor.author
Testa, María Laura
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dc.contributor.author
Grigioni, Gabriela Maria
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dc.contributor.author
Panea, Begoña
dc.contributor.author
Pavan, Enrique
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dc.date.available
2023-01-11T15:38:31Z
dc.date.issued
2021-06
dc.identifier.citation
Testa, María Laura; Grigioni, Gabriela Maria; Panea, Begoña; Pavan, Enrique; Color and Marbling as Predictors of Meat Quality Perception of Argentinian Consumers; MDPI; Foods; 10; 7; 6-2021; 1-21
dc.identifier.issn
2304-8158
dc.identifier.uri
http://hdl.handle.net/11336/184360
dc.description.abstract
In Argentina, color and intramuscular fat are the main attributes of raw beef quality; however, it is necessary to clarify how consumers use them, in order to establish different marketing strategies. Consumer preferences are affected by multiple factors. Thus, the objective of the present study was to identify the Argentinian consumer’s choice behavior regarding beef color and fat content. An online survey was carried out in Argentina. It inquired about socio-demographic characteristics, purchase and consumption habits and beliefs, showing pictures related to color, marbling and the amount of fat. Choice behavior was evaluated by asking why consumers chose a particular picture out of the ones shown. Several Kruskal–Wallis tests evaluated the different hypotheses. Three different decision trees using the CHAID analysis method were created. Multifactorial analysis was carried out for clustering consumers. Regarding consumer beliefs, 90% of the respondents agreed with the sentence, “The two main characteristics defining beef quality at purchase time are meat color and marbling”. Socio-demographic characteristics affected purchase habits and beliefs; they also affected perceptions about meat color and marbling. It was possible to build three consumer groups for future marketing strategies: “hedonic” focused on a pleasing sensory experience, “appearance” prioritized the visual aspects, and the “health-conscious” consumers were interested in their healthy nutrition.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
MDPI
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by/2.5/ar/
dc.subject
CONSUMER PREFERENCE
dc.subject
BEEF
dc.subject
COLOR
dc.subject
MARBLING
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Color and Marbling as Predictors of Meat Quality Perception of Argentinian Consumers
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2022-10-25T13:58:28Z
dc.journal.volume
10
dc.journal.number
7
dc.journal.pagination
1-21
dc.journal.pais
Suiza
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dc.description.fil
Fil: Testa, María Laura. Instituto Nacional de Tecnología Agropecuaria; Argentina
dc.description.fil
Fil: Grigioni, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables. - Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables; Argentina
dc.description.fil
Fil: Panea, Begoña. Universidad de Zaragoza; España
dc.description.fil
Fil: Pavan, Enrique. Instituto Nacional de Tecnología Agropecuaria; Argentina. Universidad Nacional de Mar del Plata; Argentina
dc.journal.title
Foods
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/10/7/1465
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.3390/foods10071465
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