Grant support

This research was funded by Instituto Nacional de Tecnologia Agropecuaria (PNCAR PE26024).

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Panea, BAutor o Coautor
Publicaciones > Artículo

Color and Marbling as Predictors of Meat Quality Perception of Argentinian Consumers

Publicado en:Foods. 10 (7): 1465- - 2021-07-01 10(7), doi: 10.3390/foods10071465

Panea, B;


Centro de Investigación y Tecnología Agroalimentaria de Aragón - Entidad de origen
Clemson Univ, Dept Anim & Vet Sci, Clemson, SC 29634 USA - Autor o Coautor
Consejo Nacl Invest Cient & Tecn CONICET, Godoy Cruz 2290,C1425FQB, Buenos Aires, DF, Argentina - Autor o Coautor
Ctr Invest & Tecnol Agroalimentaria Aragon CITA, Unidad Prod & Sanidad Anim, Ave Montanana 930, Zaragoza 50059, Spain - Autor o Coautor
Inst Nacl Tecnol Agr, Ave Rivadavia 1439,C1033AAE, Buenos Aires, DF, Argentina - Autor o Coautor
PNCAR PE26024 Instituto Nacional de Tecnologia Agropecuaria - Financiador
Univ Nacl Mar del Plata, Fac Ciencias Agr, Ruta Nacl 226 Km 73-5,Cc 276, RA-7620 Balcarce, Argentina - Autor o Coautor
Univ Zaragoza, CITA, Inst Agroalimentario Aragon IA2, Avda Montanana 930, Zaragoza 50059, Spain - Autor o Coautor
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Resúmen: 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.

Palabras clave: beef; color; consumer preferences in argentina; Animal-welfare; Appearance; Attitudes; Beef; Choice; Color; Consumer preferences in argentina; Cues; Gender; Impact; Marbling; Preferences; Spanish

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