Journal
MEAT SCIENCE
Volume 65, Issue 3, Pages 1095-1106Publisher
ELSEVIER SCI LTD
DOI: 10.1016/S0309-1740(02)00327-3
Keywords
meat labelling; information cues; meat quality and safety; consumer segments; Europe
Categories
Ask authors/readers for more resources
Meat labelling can be an. important way of informing the consumer on the quality attributes of meat. However, the type of information consumers demand is not well known and there is a lack of consumer-oriented information. Thus, meat labelling requires special attention. The objectives of this paper were: to identify the type of information that is most demanded by European consumers on beef and lamb labelling; to analyse the relationships between the importance of informational cues and other aspects concerning consumer attitudes towards meat consumption and meat quality, and socio-demographic characteristics; and to identify groups of consumers according to their labelling preferences. The information cues considered most important related to the deadline for meat consumption and the origin of meat. Other important cues were nutritional information, maturation time, name of cut and, especially for beef consumers, information on the system of production and on the traceability and the quality control of the meat. Some groups or segments of consumers were identified that had significant differences in relation to the type of information demanded, purchasing motives, quality preferences, sources of information on quality they trusted most and socio-economic features. They could be briefly profiled as: 'quality/safety orientated; 'traditional'; 'quality unconcerned/convenience-driven' and 'origin motivated' consumers. (C) 2002 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available