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Article

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

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Instituto Nacional de Tecnología Agropecuaria, Avenida Rivadavia 1439, Ciudad Autónoma de Buenos Aires C1033AAE, Argentina
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Consejo Nacional de Investigaciones Científicas y Técnicas CONICET, Godoy Cruz 2290, Ciudad Autónoma de Buenos Aires C1425FQB, Argentina
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Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Unidad de Producción y Sanidad Animal, Avenida de Montañana 930, 50059 Zaragoza, Spain
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Instituto Agroalimentario de Aragón—IA2 (CITA-Universidad de Zaragoza), Avda. Montañana 930, 50059 Zaragoza, Spain
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Facultad de Ciencias Agrarias, Universidad Nacional de Mar del Plata, Ruta Nacional 226 km 73.5, c.c. 276, Balcarce 7620, Argentina
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Department of Animal and Veterinary Sciences, Clemson University, Clemson, SC 29634, USA
*
Author to whom correspondence should be addressed.
Academic Editor: Mari Sandell
Foods 2021, 10(7), 1465; https://doi.org/10.3390/foods10071465
Received: 1 May 2021 / Revised: 14 June 2021 / Accepted: 21 June 2021 / Published: 24 June 2021
(This article belongs to the Special Issue Sensory Complexity: From Sensory Measurement to Consumption Behavior)
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. View Full-Text
Keywords: consumer preferences in Argentina; beef; color; marbling consumer preferences in Argentina; beef; color; marbling
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MDPI and ACS Style

Testa, M.L.; Grigioni, G.; Panea, B.; Pavan, E. Color and Marbling as Predictors of Meat Quality Perception of Argentinian Consumers. Foods 2021, 10, 1465. https://doi.org/10.3390/foods10071465

AMA Style

Testa ML, Grigioni G, Panea B, Pavan E. Color and Marbling as Predictors of Meat Quality Perception of Argentinian Consumers. Foods. 2021; 10(7):1465. https://doi.org/10.3390/foods10071465

Chicago/Turabian Style

Testa, María Laura, Gabriela Grigioni, Begoña Panea, and Enrique Pavan. 2021. "Color and Marbling as Predictors of Meat Quality Perception of Argentinian Consumers" Foods 10, no. 7: 1465. https://doi.org/10.3390/foods10071465

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