Expected and experienced quality as predictors of intention to purchase four new processed beef products

Abstract

Purpose – This paper aims to explore consumers' perception of quality of new processed beef products and the role of expected and experienced quality in the formation of consumer's purchase intentions. Based on the Total Food Quality Model, a conceptual framework is developed that relates cue evaluation, expected quality, experienced quality, purchase motive fulfilment and purchase intention. Design/methodology/approach – Structural equation modeling is used to test the framework with data from a sample of 201 respondents, involving three steps. First, principal component analyses were applied to explore underlying factor structures within each construct. Based on the exploratory factor analyses, measurement models were estimated, with the measured variables as indicators of latent constructs for all the four products. Finally, structural models were estimated for the relationships among the latent constructs. Findings – Results show that cue evaluations, expected/experienced quality and purchase motive fulfilment are all predictors of purchase intention, but that their weight and causal structure differ between purchase intentions before and after trial. Practical implications – Implications for the introduction of new beef products are discussed. Originality/value – This paper is an attempt to quantitatively estimate the relationships between quality cues, expected and experienced quality, and purchase motives as determinants of purchase intention for new products using structural equation modeling.

Generation Y’s Perception of Product Origin and its Labelling in the Context of Food Quality and Safety

“…They are intended to reduce consumer uncertainty, regarding expected product characteristics and the production process. They help to form expectations about the quality before the purchase (Saeed and Grunert, 2014). They enable producers to differentiate their products locally, nationally and internationally and ask for premium price for the product with some unique characteristics.…”

How the perception of quality for beef evaluated by the buyer at the time of purchase: Study in three Brazilian cities of different sizes – Curitiba, Campo Mourão and Palotina

“…It is also necessary differentiate perceived intrinsic/extrinsic quality cues and non-perceived intrinsic and extrinsic quality cues (Acebrón & Dopico, 2000;Grunert, 1997). This is because some indicators cannot be perceived by the consumer at the time of purchase, unless some additional information is provided (Grunert, 1995;Saeed & Grunert, 2014). Thus, for beef, perceived intrinsic quality cues are: color, freshness and visible fat; and the perceived extrinsic quality cues are: price, point of sale, presentation, designation of origin and promotion of the meat (Acebrón & Dopico, 2000;Bredahl, 2004;Mottin et al, 2019;Troy & Kerry, 2010).…”

“…It may or may not confirm the expected quality and is related to certain quality cues such as taste, flavor and freshness, for example (Acebrón & Dopico, 2000;Becker, 2000;Grunert, 1995;Oude Ophuis & Van Trijp, 1995;Steenkamp & Van Trijp, 1996). In relation to beef, the main attributes that influence experienced quality are tenderness, flavor and succulence (Acebrón & Dopico, 2000;Saeed & Grunert, 2014;Troy & Kerry, 2010).…”

Food quality labels from the producers� perspective

“…Labels can also facilitate repeat purchases when satisfaction has occurred (Bredahl, 2004;Verbeke and Roosen, 2009;Verbeke and Ward, 2006). The role of quality labels is seen as helping to form expectations about the quality before the purchase, which then can be confirmed or disconfirmed after the purchase (Saeed and Grunert, 2014). Generally, quality labelling is a means of addressing consumers and of providing them with information that is supposed to be relevant to their purchasing decisions (Zander et al, 2015).…”