RELATING CONSUMER PERCEPTIONS OF PORK QUALITY TO PHYSICAL PRODUCT CHARACTERISTICS

Citation
L. Bredahl et al., RELATING CONSUMER PERCEPTIONS OF PORK QUALITY TO PHYSICAL PRODUCT CHARACTERISTICS, Food quality and preference, 9(4), 1998, pp. 273-281
Citations number
22
Categorie Soggetti
Food Science & Tenology
Journal title
ISSN journal
09503293
Volume
9
Issue
4
Year of publication
1998
Pages
273 - 281
Database
ISI
SICI code
0950-3293(1998)9:4<273:RCPOPQ>2.0.ZU;2-0
Abstract
Consumers form expectations about pork quality at the point of purchas e based on the quality cues available to them in the shop. These expec tations can be confirmed or disconfirmed during consumption. A study i s described showing how consumers' quality expectations and experience are formed, hotel they are interrelated, and how both of them are rel ated to a number of physical product characteristics commonly used to assess objective pork quality. Results show that quality expectations and quality experience diverge widely, and that both of these are only weakly related to objective product characteristics. In some cases, a n objective product characteristic may even have a positive effect on quality expectations but a negative effect on quality experience, or v ice versa. (C) 1998 Elsevier Science Ltd. All rights reserved.