A REVIEW ON CONSUMER PERCEPTION OF ORGANICALLY PRODUCED RED MEAT AND MEAT QUALITY

Year 2011, Volume: 3 Issue: 1, 497 - 502, 01.06.2011

Yalcin Bozkurt Mevlut Gul Gulay Hız

Abstract

In this study consumer perception of organically produced meat and meat quality is
reviewed and the relationship between quality expectation and quality experience
and its implications for consumer satisfaction is addressed.
Even in the developing countries, food quality is a very subjective and dynamic
concept, and the perception of meat quality is changing very rapidly. Consumers
today pay more attention to credence quality attributes like safety, healthiness,
convenience, locality, ethical factors, organically produced and so on.

Keywords

consumer, consumption, organic food, meat quality

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