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

Autores
Testa, Maria 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.
EEA Balcarce
Fil: Testa, María Laura. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina.
Fil: Grigioni, Gabriela María. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina.
Fil: Grigioni, Gabriela María. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Panea, Begoña. Centro de Investigación y Tecnología Agroalimentaria de Aragón. Unidad de Producción y Sanidad Animal; Argentina.
Fil: Pavan, Enrique. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina.
Fil: Pavan, Enrique. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina.
Fil: Pavan, Enrique. Clemson University. Department of Animal and Veterinary Sciences; Estados Unidos.
Fuente
Foods 10 (7) : 1465 (2021)
Materia
Comportamiento del Consumidor
Carne de Res
Color
Marmolado
Calidad de la Carne
Argentina
Consumer Behaviour
Beef
Colour
Marbling
Meat Quality
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/13458
Acceder
id INTADig_2d28db311c33ab558f23ceeea09a903e
oai_identifier_str oai:localhost:20.500.12123/13458
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Color and Marbling as Predictors of Meat Quality Perception of Argentinian ConsumersTesta, Maria LauraGrigioni, Gabriela MariaPanea, BegoñaPavan, EnriqueComportamiento del ConsumidorCarne de ResColorMarmoladoCalidad de la CarneArgentinaConsumer BehaviourBeefColourMarblingMeat QualityIn 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.EEA BalcarceFil: Testa, María Laura. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina.Fil: Grigioni, Gabriela María. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina.Fil: Grigioni, Gabriela María. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Panea, Begoña. Centro de Investigación y Tecnología Agroalimentaria de Aragón. Unidad de Producción y Sanidad Animal; Argentina.Fil: Pavan, Enrique. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina.Fil: Pavan, Enrique. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina.Fil: Pavan, Enrique. Clemson University. Department of Animal and Veterinary Sciences; Estados Unidos.Multidisciplinary Digital Publishing Institute (MDPI)2022-11-28T10:57:12Z2022-11-28T10:57:12Z2021-06-24info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/13458https://www.mdpi.com/2304-8158/10/7/14652304-8158https://doi.org/10.3390/foods10071465Foods 10 (7) : 1465 (2021)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repograntAgreement/INTA/PNPA-1126024/AR./Bienestar animal y calidad de carnes.info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-29T13:45:48Zoai:localhost:20.500.12123/13458instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:45:48.676INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
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, Maria Laura
Comportamiento del Consumidor
Carne de Res
Color
Marmolado
Calidad de la Carne
Argentina
Consumer Behaviour
Beef
Colour
Marbling
Meat Quality
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, Maria Laura
Grigioni, Gabriela Maria
Panea, Begoña
Pavan, Enrique
author Testa, Maria Laura
author_facet Testa, Maria 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 Comportamiento del Consumidor
Carne de Res
Color
Marmolado
Calidad de la Carne
Argentina
Consumer Behaviour
Beef
Colour
Marbling
Meat Quality
topic Comportamiento del Consumidor
Carne de Res
Color
Marmolado
Calidad de la Carne
Argentina
Consumer Behaviour
Beef
Colour
Marbling
Meat Quality
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.
EEA Balcarce
Fil: Testa, María Laura. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina.
Fil: Grigioni, Gabriela María. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina.
Fil: Grigioni, Gabriela María. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Panea, Begoña. Centro de Investigación y Tecnología Agroalimentaria de Aragón. Unidad de Producción y Sanidad Animal; Argentina.
Fil: Pavan, Enrique. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina.
Fil: Pavan, Enrique. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina.
Fil: Pavan, Enrique. Clemson University. Department of Animal and Veterinary Sciences; Estados Unidos.
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 2021-06-24
2022-11-28T10:57:12Z
2022-11-28T10:57:12Z
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/20.500.12123/13458
https://www.mdpi.com/2304-8158/10/7/1465
2304-8158
https://doi.org/10.3390/foods10071465
url http://hdl.handle.net/20.500.12123/13458
https://www.mdpi.com/2304-8158/10/7/1465
https://doi.org/10.3390/foods10071465
identifier_str_mv 2304-8158
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repograntAgreement/INTA/PNPA-1126024/AR./Bienestar animal y calidad de carnes.
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute (MDPI)
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute (MDPI)
dc.source.none.fl_str_mv Foods 10 (7) : 1465 (2021)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
_version_ 1844619171852189696
score 12.749369

Publicaciones similares