European beef consumers’ interest in a beef eating-quality guarantee

Author:

Verbeke Wim,Van Wezemael Lynn,de Barcellos Marcia D.,Kügler Jens O.,Hocquette Jean-François,Ueland Øydis,Grunert Klaus G.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,General Psychology

Reference41 articles.

1. Experimental evidence of risk aversion in consumer markets: the case of beef;Alfnes;Applied Economics,2008

2. Allen, P., Dwyer, C., Mullen, A.-M., Buckin, V., Smyth C., & Morrissey, S. (2001). Using ultrasound to measure beef tenderness and fat content. Online, url: http://www.teagasc.ie/research/reports/foodprocessing/4532/eopr-4532.pdf (retrieved on January 16th 2009), 20 pp.

3. Beef quality perception at the point of purchase: a study from Portugal;Banovic;Food Quality and Preference,2009

4. Consumer perception of the quality of beef resulting from various fattening regimes;Brunsø;Livestock Production Science,2005

5. Minimum quality standards, premium private labels, and European meat and fresh produce retailing;Codron;Food Policy,2005

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