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

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dc.bibliographicCitation.titleFoodsen
dc.bibliographicCitation.volume10(7)es_ES
dc.contributor.authorTesta, María Lauraes_ES
dc.contributor.authorGrigioni, Gabrielaes_ES
dc.contributor.authorPanea Doblado, Begoñaes_ES
dc.contributor.authorPavan, Enriquees_ES
dc.coverage.spatialProducción y sanidad animales_ES
dc.date.accessioned2021-07-20T10:25:47Z
dc.date.available2021-07-20T10:25:47Z
dc.date.issued2021es_ES
dc.description.abstractIn 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.en
dc.description.statusPublishedes_ES
dc.identifier.citationFoods, vol. 10, num. 7, (2021)
dc.identifier.urihttp://hdl.handle.net/10532/5481
dc.language.isoenes_ES
dc.relation.doi10.3390/foods10071465es_ES
dc.relation.urihttps://www.mdpi.com/2304-8158/10/7/1465es_ES
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.subject.agrovocComportamiento del consumidores
dc.subject.agrovocCarne de reses
dc.subject.agrovocColores
dc.subject.agrovocArgentinaes
dc.titleColor and Marbling as Predictors of Meat Quality Perception of Argentinian Consumersen
dc.typeJournal Contribution*
dc.type.refereedRefereedes_ES
dc.type.specifiedArticlees_ES

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