ReviewFoods (Basel, Switzerland)2022
Consumer Perception of Beef Quality and How to Control, Improve and Predict It? Focus on Eating Quality.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 47 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
47 citing papers in PubMed, 118 citations in OpenAlex.
- Breed-Driven Textural, Structural, and Mechanical Differentiation of Longissimus thoracis Muscle in Bos indicus and Bos taurus Cattle Across Raw and Cooked States.Journal of texture studies · 2026Article
- The Effect of Feeding Strategies Based on Flaxseed and Locally Available Plant-Derived Additives on the Growth Performance, Biochemical and Immune Blood Indices, and Antioxidant Capacity of Pigs in Sustainable Production.Animals : an open access journal from MDPI · 2026Article
- Effects of Feeding Regime and Finishing Duration on Growth Performance, Meat Quality, Rumen Fermentation, and Microbiota in Black Angus Bulls.Veterinary sciences · 2026Article
- Single-nucleus transcriptomics dissects beef quality variation: coordinated reprogramming of myofiber metabolism, FAPs Fate, and ECM-vascular signaling.BMC genomics · 2026Article
- Stress biomarkers and meat quality in broilers following certified halal slaughter.Open veterinary journal · 2026Article
- Veterinary-sanitary evaluation and biochemical quality of beef from cattle with chronic infectious diseases: Impact of chronic brucellosis on nutritional composition.Veterinary world · 2026Article
- Flavor Formation in Goat Meat: A Lipid-Centric Comparative Study of High-Altitude and Low-Altitude Breeds.Foods (Basel, Switzerland) · 2026Article
- Functional Effects of Dietary Grape By-Products on Rabbit Health, Performance, and Meat Quality.Animals : an open access journal from MDPI · 2026Review
- A Rapid Grading Method for Beef Appearance Quality Based on Smartphone Imaging and ImageJ.Foods (Basel, Switzerland) · 2026Article
- Real-time ultrasound and RGB imaging integration for non-invasive prediction of ribeye area in Tropical Crossbred Brahman Cattle.Tropical animal health and production · 2025Article
- Definition of Meat Quality Across Different Cattle Breeds.Animals : an open access journal from MDPI · 2025Article
- Metabolites in Longissimus Lumborum From Beef Cattle Differ in Fat Content.Food science & nutrition · 2025Article
- Nanofiber-Enabled Rapid and Non-Destructive Sensors for Meat Quality and Shelf-Life Monitoring: A Review.Foods (Basel, Switzerland) · 2025Review
- Integrated Ultra-Wideband Microwave System to Measure Composition Ratio Between Fat and Muscle in Multi-Species Tissue Types.Sensors (Basel, Switzerland) · 2025Article
- Article
- Effect of Rumen-Protected Cod Liver Oil Supplementation on Fatty Acid Profile of Meat from Limousin and Red Angus Cattle.Animals : an open access journal from MDPI · 2025Article
- Exploring the Antecedents and Consequences of Perceived Fairness in Beef Pricing: The Moderating Role of Freshness Under Conditions of Information Overload.Foods (Basel, Switzerland) · 2025Article
- Influence of Halal Slaughter on the Colour, Odour, Flavour, and Textural Properties of Beef.Animals : an open access journal from MDPI · 2025Article
- Effect of Linseed Feeding on Carcass and Meat Quality and Intramuscular Fatty Acid Profile of Simmental Bulls Slaughtered at Different Ages.Foods (Basel, Switzerland) · 2025Article
- Potential candidate genes influencing meat production phenotypic traits in sheep: a review.Frontiers in veterinary science · 2025Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Quality refers to the characteristics of products that meet the demands and expectations of the end users. Beef quality is a convergence between product characteristics on one hand and consumers' experiences and demands on the other. This paper reviews the formation of consumer beef quality perception, the main factors determining beef sensory quality, and how to measure and predict beef eating quality at scientific and industrial levels. Beef quality is of paramount importance to consumers since consumer perception of quality determines the decision to purchase and repeat the purchase. Consumer perception of beef quality undergoes a multi-step process at the time of purchase and consumption in order to achieve an overall value assessment. Beef quality perception is determined by a set of quality attributes, including intrinsic (appearance, safety, technological, sensory and nutritional characteristics, convenience) and extrinsic (price, image, livestock farming systems, commercial strategy, etc.) quality traits. The beef eating qualities that are the most valued by consumers are highly variable and depend mainly on the composition and characteristics of the original muscle and the
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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.