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    Meat consumption: Trends and quality matters

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    Author
    Henchion, Maeve cc
    McCarthy, Mary
    Resconi, Virginia C.
    Troy, Declan J.
    Keyword
    Meat consumption
    Sustainability
    Credence attributes
    Meat quality
    Date
    10/07/2014
    
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    URI
    http://hdl.handle.net/11019/767; http://www.sciencedirect.com/science/article/pii/S0309174014001752
    Citation
    Maeve Henchion, Mary McCarthy, Virginia C. Resconi, Declan Troy. Meat consumption: Trends and quality matters. Meat Science, Volume 98, Issue 3, November 2014, Pages 561-568, DOI 10.1016/j.meatsci.2014.06.007
    Abstract
    This paper uses quality theory to identify opportunities for the meat sector that are consistent with trends in meat consumption. Meat consumption has increased and is likely to continue into the future. Growth is largely driven by white meats, with poultry in particular of increasing importance globally. The influence of factors such as income and price is likely decline over time so that other factors, such as quality, will become more important. Quality is complex and consumers' quality expectations may not align with experienced quality due to misconception of certain intrinsic cues. Establishing relevant and effective cues, based on extrinsic and credence attributes, could offer advantage on the marketplace. The use of extrinsic cues can help convey quality characteristics for eating quality, but also for more abstract attributes that reflect individual consumer concerns e.g. health/nutrition, and collective concerns, e.g. sustainability. However, attributes are not of equal value to all consumers. Thus consumer segmentation and production differentiation is needed.
    Funder
    Department of Agriculture, Food and the Marine, Ireland
    Grant Number
    11/SF/311
    ae974a485f413a2113503eed53cd6c53
    http://dx.doi.org/10.1016/j.meatsci.2014.06.007
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    Food Marketing & Agri-Innovation
    Food Marketing & Agri-Innovation
    Food Marketing & Agri-Innovation

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