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Indicators of Beef Quality for Consumers: a Systematic Review

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  • Henchion, Maeve
  • McCarthy, Mary
  • Resconi, Virginia

Abstract

Quality is a subjective term and means different things to different people. However there is general agreement that beef quality needs to be consistent, and needs to be improved. Furthermore, there is agreement that it will become an increasingly important factor in consumer decision making (Henchion et al., 2014). Informed by quality theory, this paper seeks to determine the relative importance of quality attributes from a consumer perspective through undertaking a systematic review of the literature on consumer attitudes to different beef quality attributes.

Suggested Citation

  • Henchion, Maeve & McCarthy, Mary & Resconi, Virginia, 2016. "Indicators of Beef Quality for Consumers: a Systematic Review," 2016 International European Forum (151st EAAE Seminar), February 15-19, 2016, Innsbruck-Igls, Austria 244481, International European Forum on System Dynamics and Innovation in Food Networks.
    • Handle: RePEc:ags:iefi16:244481
    DOI: 10.22004/ag.econ.244481
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    References listed on IDEAS

    as
    1. Garnett, Tara, 2011. "Where are the best opportunities for reducing greenhouse gas emissions in the food system (including the food chain)?," Food Policy, Elsevier, vol. 36(S1), pages 23-32.
    2. Garnett, Tara, 2011. "Where are the best opportunities for reducing greenhouse gas emissions in the food system (including the food chain)?," Food Policy, Elsevier, vol. 36(Supplemen), pages 23-32, January.
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    Keywords

    Agribusiness; Food Consumption/Nutrition/Food Safety;

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