Abstract
This paper deals with the marketing consequences which arise from the heterogeneous nature of beef. ‘Nature’ and ‘value’ quality are distinguished as contributory attributes to overall acceptability. The major quality traits, colour and tenderness and their interaction with consumer attitudes are discussed. The future of beef marketing is discussed with reference to the improvement of beef quality.
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© 1981 ECSC, EEC, EAEC, Brussels-Luxembourg
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Dumont, B.L. (1981). Beef Quality, Marketing and the Consumer. In: Hood, D.E., Tarrant, P.V. (eds) The Problem of Dark-Cutting in Beef. Current Topics in Veterinary Medicine and Animal Science, vol 10. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-8322-9_2
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DOI: https://doi.org/10.1007/978-94-009-8322-9_2
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