000130873 001__ 130873
000130873 005__ 20240201151019.0
000130873 0247_ $$2doi$$a10.1016/j.meatsci.2020.108312
000130873 0248_ $$2sideral$$a120462
000130873 037__ $$aART-2021-120462
000130873 041__ $$aeng
000130873 100__ $$aBoito, B.
000130873 245__ $$aPerception of beef quality for Spanish and Brazilian consumers
000130873 260__ $$c2021
000130873 5203_ $$aUnderstanding the priorities of beef consumers is important for planning strategies to attract and maintain each customer. Using self-administered interviews with Spanish and Brazilian adults who regularly consume beef, we analyzed their purchasing behaviors in relation to their perceptions and priorities regarding beef quality that guide their choices. The current study identifies the influences of information (labeling and marketing) requirements, concerns about humane production systems, and the intrinsic characteristics of beef. To evaluate the data extracted from the interviews, the questions were grouped into four main factors. While extrinsic factors are the highest valued in both Spain and Brazil, those such as beef freshness and tenderness present inverse concerns between the two countries based on cultural dissimilarities. The data also reveals a clear symmetry among consumers who increasingly seek specific pre-purchase information and products with guaranteed superior quality. Despite other characteristics that differentiate developed and developing countries, the perceptions of quality among consumers in Spain and Brazil are decidedly similar.
000130873 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000130873 590__ $$a7.077$$b2021
000130873 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b16 / 144 = 0.111$$c2021$$dQ1$$eT1
000130873 592__ $$a1.298$$b2021
000130873 593__ $$aFood Science$$c2021$$dQ1
000130873 594__ $$a10.4$$b2021
000130873 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000130873 700__ $$aLisbinski, E.
000130873 700__ $$0(orcid)0000-0002-8180-8663$$aCampo, M.D.M.$$uUniversidad de Zaragoza
000130873 700__ $$0(orcid)0000-0001-6420-6364$$aGuerrero, A.
000130873 700__ $$0(orcid)0000-0002-2713-5939$$aResconi, V.$$uUniversidad de Zaragoza
000130873 700__ $$ade Oliveira, T.E.
000130873 700__ $$aBarcellos, J.O.J.
000130873 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal
000130873 773__ $$g172 (2021), 108312 [9 pp]$$pMeat sci.$$tMeat Science$$x0309-1740
000130873 8564_ $$s915621$$uhttps://zaguan.unizar.es/record/130873/files/texto_completo.pdf$$yVersión publicada
000130873 8564_ $$s2661293$$uhttps://zaguan.unizar.es/record/130873/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000130873 909CO $$ooai:zaguan.unizar.es:130873$$particulos$$pdriver
000130873 951__ $$a2024-02-01-14:36:36
000130873 980__ $$aARTICLE