ArticleFoods (Basel, Switzerland)2021
Color and Marbling as Predictors of Meat Quality Perception of Argentinian Consumers.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers, 1 of them a synthesis that pooled it.
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Who cites it
16 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Performance, nutrient utilization and meat quality traits in Bos indicus cattle: a meta-analysis examining the effect of residual feed intake.Tropical animal health and production · 2024Pooled it
- Vision-Based Quality Grading of Beef Steaks Using Marbling Distribution Analysis and Lean Meat Color Classification.Sensors (Basel, Switzerland) · 2026Article
- Impact of Functional Feed Additives and Lower Antibiotic Use on Poultry Meat Quality and Consumer Perception.Foods (Basel, Switzerland) · 2026Review
- Influence of Sweet Sorghum Silage and Slow-Release Urea on Lamb Meat Quality and Fatty Acid Profiles.Foods (Basel, Switzerland) · 2026Article
- The Effects of Substituting BHT with a Microencapsulated Basil (Ocimum campechianum Mill.) Extract on Refrigerated Beef Burger Preservation.Foods (Basel, Switzerland) · 2026Article
- Preslaughter practices, pork physicochemical attributes and fatty acid profiles of pigs raised and slaughtered on smallholder urban farms in the Cape Metropole, South Africa.Veterinary and animal science · 2025Article
- The effects of including sprouted barley in the diets of angus finishing steers on meat quality, sensory analysis, and meat metabolome.Journal of animal science · 2025Article
- The Use of Horse and Donkey Meat to Enhance the Quality of the Traditional Meat Product (Kaddid): Analysis of Physico-Chemical Traits.Foods (Basel, Switzerland) · 2024Article
- Relationship between Beef Quality and Bull Breed.Animals : an open access journal from MDPI · 2023Article
- Colour Stability, Fatty Acid Profile, and Lipid Oxidation in Meat Stored in Modified Atmosphere Packaging from Light Lambs Fed with Concentrate with Carob Pulp (Antioxidants (Basel, Switzerland) · 2023Article
- Polymorphism of Genes and Their Impact on Beef Quality.Current issues in molecular biology · 2023Review
- Sensory Complexity: From Sensory Measurement to Consumption Behavior.Foods (Basel, Switzerland) · 2022Article
- Quality Multiverse of Beef and Pork Meat in a Single Score.Foods (Basel, Switzerland) · 2022Review
- Effect of Aging and Retail Display Conditions on the Color and Oxidant/Antioxidant Status of Beef from Steers Finished with DG-Supplemented Diets.Foods (Basel, Switzerland) · 2022Article
- An Exploratory Study of the Purchase and Consumption of Beef: Geographical and Cultural Differences between Spain and Brazil.Foods (Basel, Switzerland) · 2022Article
- Feedlot growth performance and carcass characteristics of steers backgrounded on buffel grass or buffel-Desmanthus mixed pastures.Frontiers in veterinary science · 2022Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
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.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.