The effects of perceived product attributes on the perception of beef

Dale J. Menkhaus, Damien P. M. Colin, Glen D. Whipple and Ray A. Field
Additional contact information
Dale J. Menkhaus: Department of Agricultural Economics and Professor, University of Wyoming, Postal: Department of Agricultural Economics and Professor, University of Wyoming
Damien P. M. Colin: Department of Agricultural Economics and Professor, University of Wyoming, Postal: Department of Agricultural Economics and Professor, University of Wyoming
Glen D. Whipple: Department of Animal Science, University of Wyoming, Postal: Department of Animal Science, University of Wyoming
Ray A. Field: Department of Animal Science, University of Wyoming, Postal: Department of Animal Science, University of Wyoming

Agribusiness, 1993, vol. 9, issue 1, 57-63

Abstract: The objective of this study was to identify perceived characteristics of beef which impact quality perception. Results indicate that concerns with beef related to cholesterol and calorie content, artificial ingredients, convenience characteristics, how it is displayed in the store, and expense each significantly adversely affected quality perception. © 1993 John Wiley & Sons, Inc.

Date: 1993
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (8)

There are no downloads for this item, see the EconPapers FAQ for hints about obtaining it.

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:wly:agribz:v:9:y:1993:i:1:p:57-63

DOI: 10.1002/1520-6297(199301)9:1<57::AID-AGR2720090106>3.0.CO;2-8

Access Statistics for this article

Agribusiness is currently edited by Ronald W. Cotterill

More articles in Agribusiness from John Wiley & Sons, Ltd.
Bibliographic data for series maintained by Wiley Content Delivery ().