Color and Marbling as Predictors of Meat Quality Perception of Argentinian Consumers
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...
| Autores principales: | , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
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Multidisciplinary Digital Publishing Institute (MDPI)
2022
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| Acceso en línea: | http://hdl.handle.net/20.500.12123/13458 https://www.mdpi.com/2304-8158/10/7/1465 https://doi.org/10.3390/foods10071465 |
| _version_ | 1855036939223171072 |
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| author | Testa, Maria Laura Grigioni, Gabriela Maria Panea, Begoña Pavan, Enrique |
| author_browse | Grigioni, Gabriela Maria Panea, Begoña Pavan, Enrique Testa, Maria Laura |
| author_facet | Testa, Maria Laura Grigioni, Gabriela Maria Panea, Begoña Pavan, Enrique |
| author_sort | Testa, Maria Laura |
| collection | INTA Digital |
| description | 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. |
| format | info:ar-repo/semantics/artículo |
| id | INTA13458 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | Multidisciplinary Digital Publishing Institute (MDPI) |
| publisherStr | Multidisciplinary Digital Publishing Institute (MDPI) |
| record_format | dspace |
| spelling | INTA134582022-11-28T11:02:03Z Color and Marbling as Predictors of Meat Quality Perception of Argentinian Consumers Testa, Maria Laura Grigioni, Gabriela Maria Panea, Begoña Pavan, Enrique Comportamiento del Consumidor Carne de Res Color Marmolado Calidad de la Carne Argentina Consumer Behaviour Beef Colour Marbling Meat Quality 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. EEA Balcarce Fil: Testa, María Laura. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Fil: Grigioni, Gabriela María. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Fil: Grigioni, Gabriela María. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Panea, Begoña. Centro de Investigación y Tecnología Agroalimentaria de Aragón. Unidad de Producción y Sanidad Animal; Argentina. Fil: Pavan, Enrique. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Fil: Pavan, Enrique. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina. Fil: Pavan, Enrique. Clemson University. Department of Animal and Veterinary Sciences; Estados Unidos. 2022-11-28T10:57:12Z 2022-11-28T10:57:12Z 2021-06-24 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/13458 https://www.mdpi.com/2304-8158/10/7/1465 2304-8158 https://doi.org/10.3390/foods10071465 eng info:eu-repograntAgreement/INTA/PNPA-1126024/AR./Bienestar animal y calidad de carnes. info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Multidisciplinary Digital Publishing Institute (MDPI) Foods 10 (7) : 1465 (2021) |
| spellingShingle | Comportamiento del Consumidor Carne de Res Color Marmolado Calidad de la Carne Argentina Consumer Behaviour Beef Colour Marbling Meat Quality Testa, Maria Laura Grigioni, Gabriela Maria Panea, Begoña Pavan, Enrique Color and Marbling as Predictors of Meat Quality Perception of Argentinian Consumers |
| title | Color and Marbling as Predictors of Meat Quality Perception of Argentinian Consumers |
| title_full | Color and Marbling as Predictors of Meat Quality Perception of Argentinian Consumers |
| title_fullStr | Color and Marbling as Predictors of Meat Quality Perception of Argentinian Consumers |
| title_full_unstemmed | Color and Marbling as Predictors of Meat Quality Perception of Argentinian Consumers |
| title_short | Color and Marbling as Predictors of Meat Quality Perception of Argentinian Consumers |
| title_sort | color and marbling as predictors of meat quality perception of argentinian consumers |
| topic | Comportamiento del Consumidor Carne de Res Color Marmolado Calidad de la Carne Argentina Consumer Behaviour Beef Colour Marbling Meat Quality |
| url | http://hdl.handle.net/20.500.12123/13458 https://www.mdpi.com/2304-8158/10/7/1465 https://doi.org/10.3390/foods10071465 |
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