Color and Marbling as Predictors of Meat Quality Perception of Argentinian Consumers

Autores
Testa, María Laura; Grigioni, Gabriela Maria; Panea, Begoña; Pavan, Enrique
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In Argentina, color and intramuscular fat are the main attributes of raw beef quality; however, it is necessary to clarify how consumers use them, in order to establish different marketing strategies. Consumer preferences are affected by multiple factors. Thus, the objective of the present study was to identify the Argentinian consumer’s choice behavior regarding beef color and fat content. An online survey was carried out in Argentina. It inquired about socio-demographic characteristics, purchase and consumption habits and beliefs, showing pictures related to color, marbling and the amount of fat. Choice behavior was evaluated by asking why consumers chose a particular picture out of the ones shown. Several Kruskal–Wallis tests evaluated the different hypotheses. Three different decision trees using the CHAID analysis method were created. Multifactorial analysis was carried out for clustering consumers. Regarding consumer beliefs, 90% of the respondents agreed with the sentence, “The two main characteristics defining beef quality at purchase time are meat color and marbling”. Socio-demographic characteristics affected purchase habits and beliefs; they also affected perceptions about meat color and marbling. It was possible to build three consumer groups for future marketing strategies: “hedonic” focused on a pleasing sensory experience, “appearance” prioritized the visual aspects, and the “health-conscious” consumers were interested in their healthy nutrition.
Fil: Testa, María Laura. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Grigioni, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables. - Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables; Argentina
Fil: Panea, Begoña. Universidad de Zaragoza; España
Fil: Pavan, Enrique. Instituto Nacional de Tecnología Agropecuaria; Argentina. Universidad Nacional de Mar del Plata; Argentina
Materia
CONSUMER PREFERENCE
BEEF
COLOR
MARBLING
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/184360
Acceder
id CONICETDig_1f0840041f13953984b5e5427c6bb493
oai_identifier_str oai:ri.conicet.gov.ar:11336/184360
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Color and Marbling as Predictors of Meat Quality Perception of Argentinian ConsumersTesta, María LauraGrigioni, Gabriela MariaPanea, BegoñaPavan, EnriqueCONSUMER PREFERENCEBEEFCOLORMARBLINGhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2In Argentina, color and intramuscular fat are the main attributes of raw beef quality; however, it is necessary to clarify how consumers use them, in order to establish different marketing strategies. Consumer preferences are affected by multiple factors. Thus, the objective of the present study was to identify the Argentinian consumer’s choice behavior regarding beef color and fat content. An online survey was carried out in Argentina. It inquired about socio-demographic characteristics, purchase and consumption habits and beliefs, showing pictures related to color, marbling and the amount of fat. Choice behavior was evaluated by asking why consumers chose a particular picture out of the ones shown. Several Kruskal–Wallis tests evaluated the different hypotheses. Three different decision trees using the CHAID analysis method were created. Multifactorial analysis was carried out for clustering consumers. Regarding consumer beliefs, 90% of the respondents agreed with the sentence, “The two main characteristics defining beef quality at purchase time are meat color and marbling”. Socio-demographic characteristics affected purchase habits and beliefs; they also affected perceptions about meat color and marbling. It was possible to build three consumer groups for future marketing strategies: “hedonic” focused on a pleasing sensory experience, “appearance” prioritized the visual aspects, and the “health-conscious” consumers were interested in their healthy nutrition.Fil: Testa, María Laura. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Grigioni, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables. - Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables; ArgentinaFil: Panea, Begoña. Universidad de Zaragoza; EspañaFil: Pavan, Enrique. Instituto Nacional de Tecnología Agropecuaria; Argentina. Universidad Nacional de Mar del Plata; ArgentinaMDPI2021-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/184360Testa, María Laura; Grigioni, Gabriela Maria; Panea, Begoña; Pavan, Enrique; Color and Marbling as Predictors of Meat Quality Perception of Argentinian Consumers; MDPI; Foods; 10; 7; 6-2021; 1-212304-8158CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/10/7/1465info:eu-repo/semantics/altIdentifier/doi/10.3390/foods10071465info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:45:02Zoai:ri.conicet.gov.ar:11336/184360instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:45:03.164CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Color and Marbling as Predictors of Meat Quality Perception of Argentinian Consumers
title Color and Marbling as Predictors of Meat Quality Perception of Argentinian Consumers
spellingShingle Color and Marbling as Predictors of Meat Quality Perception of Argentinian Consumers
Testa, María Laura
CONSUMER PREFERENCE
BEEF
COLOR
MARBLING
title_short Color and Marbling as Predictors of Meat Quality Perception of Argentinian Consumers
title_full Color and Marbling as Predictors of Meat Quality Perception of Argentinian Consumers
title_fullStr Color and Marbling as Predictors of Meat Quality Perception of Argentinian Consumers
title_full_unstemmed Color and Marbling as Predictors of Meat Quality Perception of Argentinian Consumers
title_sort Color and Marbling as Predictors of Meat Quality Perception of Argentinian Consumers
dc.creator.none.fl_str_mv Testa, María Laura
Grigioni, Gabriela Maria
Panea, Begoña
Pavan, Enrique
author Testa, María Laura
author_facet Testa, María Laura
Grigioni, Gabriela Maria
Panea, Begoña
Pavan, Enrique
author_role author
author2 Grigioni, Gabriela Maria
Panea, Begoña
Pavan, Enrique
author2_role author
author
author
dc.subject.none.fl_str_mv CONSUMER PREFERENCE
BEEF
COLOR
MARBLING
topic CONSUMER PREFERENCE
BEEF
COLOR
MARBLING
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv In Argentina, color and intramuscular fat are the main attributes of raw beef quality; however, it is necessary to clarify how consumers use them, in order to establish different marketing strategies. Consumer preferences are affected by multiple factors. Thus, the objective of the present study was to identify the Argentinian consumer’s choice behavior regarding beef color and fat content. An online survey was carried out in Argentina. It inquired about socio-demographic characteristics, purchase and consumption habits and beliefs, showing pictures related to color, marbling and the amount of fat. Choice behavior was evaluated by asking why consumers chose a particular picture out of the ones shown. Several Kruskal–Wallis tests evaluated the different hypotheses. Three different decision trees using the CHAID analysis method were created. Multifactorial analysis was carried out for clustering consumers. Regarding consumer beliefs, 90% of the respondents agreed with the sentence, “The two main characteristics defining beef quality at purchase time are meat color and marbling”. Socio-demographic characteristics affected purchase habits and beliefs; they also affected perceptions about meat color and marbling. It was possible to build three consumer groups for future marketing strategies: “hedonic” focused on a pleasing sensory experience, “appearance” prioritized the visual aspects, and the “health-conscious” consumers were interested in their healthy nutrition.
Fil: Testa, María Laura. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Grigioni, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables. - Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables; Argentina
Fil: Panea, Begoña. Universidad de Zaragoza; España
Fil: Pavan, Enrique. Instituto Nacional de Tecnología Agropecuaria; Argentina. Universidad Nacional de Mar del Plata; Argentina
description In Argentina, color and intramuscular fat are the main attributes of raw beef quality; however, it is necessary to clarify how consumers use them, in order to establish different marketing strategies. Consumer preferences are affected by multiple factors. Thus, the objective of the present study was to identify the Argentinian consumer’s choice behavior regarding beef color and fat content. An online survey was carried out in Argentina. It inquired about socio-demographic characteristics, purchase and consumption habits and beliefs, showing pictures related to color, marbling and the amount of fat. Choice behavior was evaluated by asking why consumers chose a particular picture out of the ones shown. Several Kruskal–Wallis tests evaluated the different hypotheses. Three different decision trees using the CHAID analysis method were created. Multifactorial analysis was carried out for clustering consumers. Regarding consumer beliefs, 90% of the respondents agreed with the sentence, “The two main characteristics defining beef quality at purchase time are meat color and marbling”. Socio-demographic characteristics affected purchase habits and beliefs; they also affected perceptions about meat color and marbling. It was possible to build three consumer groups for future marketing strategies: “hedonic” focused on a pleasing sensory experience, “appearance” prioritized the visual aspects, and the “health-conscious” consumers were interested in their healthy nutrition.
publishDate 2021
dc.date.none.fl_str_mv 2021-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/184360
Testa, María Laura; Grigioni, Gabriela Maria; Panea, Begoña; Pavan, Enrique; Color and Marbling as Predictors of Meat Quality Perception of Argentinian Consumers; MDPI; Foods; 10; 7; 6-2021; 1-21
2304-8158
CONICET Digital
CONICET
url http://hdl.handle.net/11336/184360
identifier_str_mv Testa, María Laura; Grigioni, Gabriela Maria; Panea, Begoña; Pavan, Enrique; Color and Marbling as Predictors of Meat Quality Perception of Argentinian Consumers; MDPI; Foods; 10; 7; 6-2021; 1-21
2304-8158
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/10/7/1465
info:eu-repo/semantics/altIdentifier/doi/10.3390/foods10071465
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844614489557696512
score 13.070432

Publicaciones similares