Factors that affect and motivate the purchase of quality-labelled beef in Spain

Sepúlveda, Wílmer S.; Maza, María T.; Mantecón, Ángel R.

doi:10.1016/j.meatsci.2008.06.012

Cited by 52 publications

(43 citation statements)

References 14 publications

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“…The problems experienced by livestock producers have increased with the public concerns with the safety of beef and dairy cattle products, demanding efforts from governments and the industry to recover the confidence of consumers (Sepúlveda et al, 2008) and changing the their profile at the time of purchase (Bernués et al, 2003a). According to Jones et al (2004), the profile of the consumers started to change in 1986, when BSE (Bovine Spongiform Encephalopathy) was first diagnosed in cattle and when a person died due to Variant Cruetzfeldt-Jacob Disease (vCJD), which is a BSE variant affecting human beings, in the beginning of 1996 in The UK.…”

Section: Introductionmentioning

confidence: 99%

Consumer perception of Brazilian traced beef

et al. 2012

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-The objective of this study was to determine consumers understanding of beef traceability, identifying how consumers value this meat and traceability elements to be presented on retail shelves. The method used in this study was a survey through the internet applying the Sphinx software. The sample consisted of 417 consumers, mostly living in Porto Alegre, Brazil. Consumers are aware of certified beef, consider it important, but this is not a demand. As to traced beef, most consumers (62.4%) are in favor of mandatory traceability of beef cattle in Brazil, but 86.6% disagree with the destination of traced beef only to the foreign market. The majority of people are willing to pay more for traced beef and consider traceability a market opportunity, used as a differentiating tool.

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Section: Introductionmentioning

confidence: 99%

Consumer perception of Brazilian traced beef

et al. 2012

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“…Oczekują jednak, że poniesione koszty zostaną zrekompensowane przez wysoką jakość mięsa (11,36,56). W opinii konsumenckiej jakość wołowiny determinowana jest licznymi właściwościami, ocenianymi początkowo w momencie zakupu, a następnie finalnej konsumpcji.…”

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“…Podczas zakupu konsument zwraca przede wszystkim uwagę na barwę, marmurkowatość, konsystencję i zapach mięsa. Po obróbce termicznej najważniej-szymi wyróżnikami wołowiny są z kolei kruchość, smakowitość i soczystość (27,56,64). Należy mieć na uwadze, że ten cenny surowiec w celu uzyskania wysokiej wartości kulinarnej wymaga dodatkowych zabiegów.…”

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Effect of ageing on the physicochemical properties of musculus longissimus lumborum of young bulls of five breeds

Domaradzki¹,

Litwińczuk²,

Florek³

et al. 2017

Medycyna Weterynaryjna

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SummaryRecent years have seen increasing interest in the conservation and use of native breeds of livestock raised in traditional farming systems. The experience of many European countries shows that promotion of raw materials and products derived from these breeds through a labelling system has a beneficial effect on the sustainable development of rural areas, contributes to preservation of the cultural heritage of the countryside, and increases the population of the breeds. As yet no beef produced in Poland has been included on the European list of traditional and regional products. 5 N and 59.1 N). On the last, 14 th day of ageing, the instrumental WBSF shear force for the breeds evaluated was definitely more homogeneous and did not differ significantly (shear force in the range of 56.3-65.7 N; P > 0.05). Compared to the muscle of native breeds, that of the Polish Holstein-Friesians showed significantly lower haem pigments (on average 35 ppm less; P < 0.01) and a lower proportion of redness (a*) (P < 0.01) on the 2 nd and 7 th days post mortem. The MLL muscle of young bulls of the Polish Red breed had the lowest (P < 0.01) percentage content of yellowness (b*) during the whole ageing period. Significantly (P < 0.01) lower oxidative stability (higher TBARS value) was found in the meat from young bulls of the Polish Holstein-Friesian breed (on the 2 nd and 7 th days post mortem) and the White-Backed breed (on the 14 th day) compared to all other breeds analysed. In general, the ageing time had a positive influence on the muscle quality, as the determinants of the visual and sensory attractiveness of the meat, which are also important in the meat industry, remained stable (pH), improved (colour and water-holding capacity G-H) or became more similar among the breeds (tenderness assessed on the basis of shear force, cooking loss).

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“…Ao longo das últimas décadas, os problemas vivenciados na produção animal  crises sanitárias em animais e doenças em humanos  aumentaram a preocupação com a segurança do alimento (Sepúlveda et al, 2008). Ademais, a associação negativa entre o ambiente e a expansão da pecuária, sendo esta atividade responsabilizada pelo desmatamento e contribuinte na emissão de gases do efeito estufa na atmosfera, prejudica a imagem da carne bovina no cenário internacional (Nemecek et al, 2011).…”

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Confiança e agregação de valor em carnes com indicação geográfica

Brandão¹,

Ceolin²,

Canozzi³

et al. 2012

Arq. Bras. Med. Vet. Zootec.

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Universidade Federal do Rio Grande do Sul -UFRGS -Porto Alegre, RS RESUMOO aumento da procura por produtos agroalimentares com certificação relacionada à origem geográfica tem ocorrido, buscando atender nichos específicos de mercado. Nesse sentido, este trabalho identificou a percepção dos consumidores brasileiros com relação às indicações geográficas e sua disposição em pagar por esse atributo. Como método, realizou-se uma survey utilizando-se o software Sphinx, via internet, com 272 consumidores de carne bovina. Constatou-se que a percepção do consumidor sobre as indicações geográficas em carnes é, de maneira geral, positiva, sendo este atributo reconhecido como um indicador de qualidade. Os consumidores entrevistados acreditam que essas carnes oferecem maior segurança alimentar e são mais confiáveis que o produto sem a indicação de origem geográfica, sendo possível agregar valor em função de tais diferenciais. Além disso, o consumidor valorizou esse atributo e está disposto a pagar mais pelas carnes com selo de indicação geográfica.Palavras-chave: carne bovina, certificação, diferenciação, consumidor, Brasil ABSTRACT The increased demand for agrifood products with certification related to the geographical origin has occurred on both global and national levels, seeking to meet specific market niches. In this sense, this article aims to identify consumer perceptions with respect to geographical indicators and their

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Factors that affect and motivate the purchase of quality-labelled beef in Spain

Cited by 52 publications

References 14 publications

Consumer perception of Brazilian traced beef

Consumer perception of Brazilian traced beef

Effect of ageing on the physicochemical properties of musculus longissimus lumborum of young bulls of five breeds

Confiança e agregação de valor em carnes com indicação geográfica

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