000075599 001__ 75599
000075599 005__ 20190709135455.0
000075599 0247_ $$2doi$$a10.1016/j.meatsci.2017.01.006
000075599 0248_ $$2sideral$$a98984
000075599 037__ $$aART-2017-98984
000075599 041__ $$aeng
000075599 100__ $$aHenchion, M.M.
000075599 245__ $$aBeef quality attributes: A systematic review of consumer perspectives
000075599 260__ $$c2017
000075599 5060_ $$aAccess copy available to the general public$$fUnrestricted
000075599 5203_ $$aInformed by quality theory, this systematic literature review seeks to determine the relative importance of beef quality attributes from a consumer perspective, considering search, experience and credence quality attributes. While little change is anticipated in consumer ranking of search and experience attributes in the future, movement is expected in terms of ranking within the credence category and also in terms of the ranking of credence attributes overall. This highlights an opportunity for quality assurance schemes (QAS) to become more consumer focused through including a wider range of credence attributes. To capitalise on this opportunity, the meat industry should actively anticipate new relevant credence attributes and researchers need to develop new or better methods to measure them. This review attempts to identify the most relevant quality attributes in beef that may be considered in future iterations of QAS, to increase consumer satisfaction and, potentially, to increase returns to industry.
000075599 536__ $$9info:eu-repo/grantAgreement/ES/MINECO/Juan de la Cierva Program
000075599 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000075599 590__ $$a2.821$$b2017
000075599 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b34 / 133 = 0.256$$c2017$$dQ2$$eT1
000075599 592__ $$a1.643$$b2017
000075599 593__ $$aFood Science$$c2017$$dQ1
000075599 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000075599 700__ $$aMcCarthy, M.
000075599 700__ $$0(orcid)0000-0002-2713-5939$$aResconi, V.C.$$uUniversidad de Zaragoza
000075599 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal
000075599 773__ $$g128 (2017), 1-7$$pMeat sci.$$tMeat Science$$x0309-1740
000075599 8564_ $$s219620$$uhttps://zaguan.unizar.es/record/75599/files/texto_completo.pdf$$yPostprint
000075599 8564_ $$s45746$$uhttps://zaguan.unizar.es/record/75599/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000075599 909CO $$ooai:zaguan.unizar.es:75599$$particulos$$pdriver
000075599 951__ $$a2019-07-09-11:43:08
000075599 980__ $$aARTICLE