2019
DOI: 10.4025/actascianimsci.v41i1.46533
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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

Abstract: In order to evaluate how beef buyers in the State of Paraná, Brazil south value meat quality indicators, and attributes of credibility, 519 interviews were conducted in three cities with different sizes (Big-Curitiba, Medium-Campo Mourão and Small-Palotina). The interviews were applied after the meat was placed in the shopping cart and were composed of five questions, including question of spontaneous response: (i) factors that the buyer considers at the purchasing time; (ii) information which the buyer consid… Show more

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Cited by 6 publications
(7 citation statements)
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“…Economic viability ultimately depends on a continuing demand and willingness to pay for the product and therefore meat quality plays a key role. Meat presentation, color and price were cited by Barcellos et al (2019) as being the three most important attributes for Brazilian beef consumers, with little attention paid to leanness or marbling. This may be somewhat advantageous, as researchers investigating implant use in Bos indicus cattle, which tend to have lean carcasses, reported reduced meat tenderness from implanted cattle compared to controls ( Thompson et al, 2008a , 2008b ).…”
Section: Resultsmentioning
confidence: 99%
“…Economic viability ultimately depends on a continuing demand and willingness to pay for the product and therefore meat quality plays a key role. Meat presentation, color and price were cited by Barcellos et al (2019) as being the three most important attributes for Brazilian beef consumers, with little attention paid to leanness or marbling. This may be somewhat advantageous, as researchers investigating implant use in Bos indicus cattle, which tend to have lean carcasses, reported reduced meat tenderness from implanted cattle compared to controls ( Thompson et al, 2008a , 2008b ).…”
Section: Resultsmentioning
confidence: 99%
“…São analisadas a higiene e limpeza durante o processamento, armazenamento, transporte e da provável vida útil da carne. Os alimentos derivados de animais estão susceptíveis à contaminação microbiana, pois, os próprios animais são contribuintes importantes para a multiplicação microbiana, tanto por patógenos como deteriorantes (Barcellos et al, 2010;Barcellos et al, 2017;Barcellos et al, 2019).…”
Section: Aspectos Da Qualidade Da Carneunclassified
“…A demanda por alimentos de origem animal, advêm em função dos nutrientes provenientes desses produtos (Barcellos et al, 2010;Barcellos et al, 2017;Barcellos et al, 2019). Sua contribuição à dieta humana consiste na presença de proteínas, ácidos graxos essenciais, vitaminas do complexo B e sais minerais (Jiménez-Colmenero, 2007;Jiménez-Colmenero et al, 2012;Pereira & Vicente, 2013).…”
Section: Introductionunclassified
“…Por isso, é importante conhecer o sistema que demonstra melhor resposta à predição, em função das exigências e produções esperadas nos diversos sistemas de produção nacional (Brito et al, 2002;Rotta et al, 2009). Dietas com elevado nível de concentrado vem apresentando inúmeros benefícios já que permitem um melhor rendimento de carcaça, composição física, acabamento, conformação e melhor rendimento de cortes comerciais (Barcellos et al, 2019;Eiras et al, 2017;Fugita et al, 2018;Monteschio et al, 2017;Souza et al, 2018). Segundo Missio et al (2010) e Missio et al (2015), altos níveis de concentrado na dieta diminuem a maturidade fisiológica e aumentam a participação de cortes nobres na carcaça, diminuindo a textura e melhorando o aspecto visual de carne de bovinos não castrados.…”
Section: Introductionunclassified