Understanding the Relationship Between Perceived Quality Cues and Quality Attributes in the Purchase of Meat in Malaysia

Norshamliza Chamhuri, Peter J. Batt

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

This study utilizes the Total Food Quality Model to gain a better understanding of how Malaysian consumers make their decision to purchase fresh/chilled meat. We examine the association between quality cues and desired values (quality attributes) with regard to food that is guaranteed Halal, safe to eat, healthy and nutritious, has a good taste, represents good value for money, and is produced in a way that protects the environment and worker welfare. The findings reveal that different quality cues assume different levels of importance when pursuing different desired values.

Original languageEnglish
Pages (from-to)187-208
Number of pages22
JournalJournal of International Food and Agribusiness Marketing
Volume25
Issue number3
DOIs
Publication statusPublished - Jul 2013

Fingerprint

chilled meats
Malaysia
food quality
Meat
Cues
meat
Food Quality
Food
Purchase
Perceived quality
Quality attributes

Keywords

  • fresh meat
  • Malaysia
  • perceived quality
  • quality attributes
  • quality cues

ASJC Scopus subject areas

  • Business and International Management
  • Marketing
  • Food Science

Cite this

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