- -

Analysis of the commercial value of rabbit meat based on positioning of the different types of fresh meat

RiuNet: Institutional repository of the Polithecnic University of Valencia

Share/Send to

Cited by

Statistics

Analysis of the commercial value of rabbit meat based on positioning of the different types of fresh meat

Show full item record

Montero De Vicente, L.; Escribá-Pérez, C.; Baviera-Puig, A.; Buitrago Vera, JM. (2018). Analysis of the commercial value of rabbit meat based on positioning of the different types of fresh meat. Spanish Journal of Agricultural Research (Online). 16(3):1-9. https://doi.org/10.5424/sjar/2018163-13407

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/121281

Files in this item

Item Metadata

Title: Analysis of the commercial value of rabbit meat based on positioning of the different types of fresh meat
Author: Montero de Vicente, Luis Escribá-Pérez, Carmen Baviera-Puig, Amparo Buitrago Vera, Juan Manuel
UPV Unit: Universitat Politècnica de València. Departamento de Economía y Ciencias Sociales - Departament d'Economia i Ciències Socials
Issued date:
Abstract:
[EN] In-depth knowledge of consumers' perceptions of value is considered a critical success factor in today¿s competitive market. There is very little information about the perception that consumers have of rabbit meat ...[+]
Subjects: Product image , Product position , Positioning map , Consumer profile , Commercial market value , Quality
Copyrigths: Reconocimiento (by)
Source:
Spanish Journal of Agricultural Research (Online). (eissn: 2171-9292 )
DOI: 10.5424/sjar/2018163-13407
Publisher:
Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria
Publisher version: https://doi.org/10.5424/sjar/2018163-13407
Thanks:
Generalitat Valenciana (Project "Sustainability of the Food Value Chain: From Production to Responsible Consumption", Ref. AICO/2017/066).
Type: Artículo

References

Acebrón LB, Dopico DC, 2000. The importance of intrinsic and extrinsic cues to expected and experienced quality: an empirical application for beef. Food Qual Prefer 11: 229-238.

Baviera-Puig A, Buitrago-Vera J, Escribá-Pérez C, Montero-Vicente L, 2017. Rabbit meat sector value chain. World Rabbit Sci 25 (1): 95-108.

Becker T, Benner E, Glitsch K, 2000. Consumer perception of fresh meat quality in Germany. Br Food J 102 (3): 246-266. [+]
Acebrón LB, Dopico DC, 2000. The importance of intrinsic and extrinsic cues to expected and experienced quality: an empirical application for beef. Food Qual Prefer 11: 229-238.

Baviera-Puig A, Buitrago-Vera J, Escribá-Pérez C, Montero-Vicente L, 2017. Rabbit meat sector value chain. World Rabbit Sci 25 (1): 95-108.

Becker T, Benner E, Glitsch K, 2000. Consumer perception of fresh meat quality in Germany. Br Food J 102 (3): 246-266.

Bernués A, Olaizola A, Corcoran K, 2003. Extrinsic attributes of red meat as indicators of quality in Europe: an application for market segmentation. Food Qual Prefer 14 (4): 265-276.

Buitrago-Vera J, Escribá-Pérez C, Baviera-Puig A, Montero-Vicente L, 2016. Consumer segmentation based on food-related lifestyles and analysis of rabbit meat consumption. World Rabbit Sci 24 (3): 169-182.

Casillas-Pe-uelas R, Pérez-Esteve E, Fuentes A, Grau-Melo R, Pascual JJ, Barat-Baviera J, 2015. Elaboración de una salchicha a partir de carne de conejo. 40 Symposium de Cunicultura de ASESCU, Libro de Actas, Santiago de Compostela (Spain), May 28-29. pp: 111-114.

Cea MA, 2010. Métodos de encuesta. Teoría y práctica, errores y mejora. Editorial Síntesis, S.A., Madrid, Spain. 496 pp.

Cullere M, Dalle Zotte A, 2018. Rabbit meat production and consumption: State of knowledge and future perspectives. Meat Sci 143: 137-146.

Escribá-Pérez C, Baviera-Puig A, Buitrago-Vera J, Montero-Vicente L, 2017. Consumer profile analysis for different types of meat in Spain. Meat Sci 129: 120-126.

Font-i-Furnols M, Guerrero L, 2014. Consumer preference, behavior and perception about meat and meat products: An overview. Meat Sci 98 (3): 361-371.

Glitsch K, 2000. Consumer perceptions of fresh meat quality: cross-national comparison. Br Food J 102 (3): 177-194.

Gracia A, de-Magistris T, 2016. Consumer's willingness to pay for indigenous meat products: The case of a Spanish sheep breed. Span J Agric Res 14 (2): e01SC01.

Groot E, Albisu LM, 2015. A bottom-up model to describe consumers' preferences towards late season peaches. Span J Agric Res 13 (4): e0110.

Grunert KG, 2006. Future trends and consumer lifestyles with regard to meat comsumption. Meat Sci 74 (1): 149-160.

Grunert KG, Bredahl L, Brunsø K, 2004. Consumer perception of meat quality and implications for product development in the meat sector—A review. Meat Sci 66: 259-272.

Hair JF, Anderson RE, Tatham RL, Black WC, 1999. Análisis multivariante, 5th ed. Prentice Hall, Madrid, Spain. 832 pp.

Henchion M, McCarthy M, Resconi VC, Troy D, 2014. Meat consumption: Trends and quality matters. Meat Sci 98 (3): 561-568.

Kallas Z, Gil JM, 2012. A dual response choice experiments (DRCE) design to assess rabbit meat preference in Catalonia: A heteroscedastic extreme‐value model. Br Food J 114 (10): 1394-1413.

Korzen S, Lassen J, 2010. Meat in context. On the relation between perceptions and contexts. Appetite, 5: 274-281.

Kotler P, Keller KL, 2015. Marketing management, 15th ed. Prentice Hall, Upper Saddle River, NJ, USA. 832 pp.

Kotler P, Armstrong G, 2017. Principles of marketing, 17th ed. Prentice Hall, Upper Saddle River, NJ, USA. 736 pp.

MAGRAMA, 2017. Informe del consumo de alimentación en Espa-a 2016. https://www.mapama.gob.es/es/alimentacion/temas/informe_del_consumo_de_alimentos_en_espana_2016_webvf_tcm30-386079.pdf

Malhotra NK, 2008. Investigación de mercados, 5th ed. Pearson Educación, Naucalpan de Juárez, México. 864 pp.

McEachern MG, Schröder MJA, 2004. Integrating the voice of the consumer within the value chain: a focus on value‐based labelling communications in the fresh‐meat sector. J Consum Mark 21 (7): 497-509.

Murcia JL, 2014. Tendencias en el consumo mundial de carnes. Distr Consum 132 (2): 32-37.

Prinsloo H, Groenewald A, Pelser T, 2014. Market positioning of branded meat products: A case of the feedlot industry in South Africa. Mediterr J Soc Sci 5 (1): 129-135.

Resurreccion AVA, 2013. Sensory aspects of consumer choices for meat and meat products. Meat Sci 66: 11-20.

Sans P, Sanjuán-López AI, 2015. Beef animal welfare, attitudes and willingness to pay: A regional comparison across the Pyrenees. Span J Agric Res 13 (3): e0105.

SPSS, 2011. Manual del usuario del sistema básico IBM SPSS Statistics 20. IBM Corporation, Armonk NY, USA. 473 pp.

Troy DJ, Kerry JP, 2010. Consumer perception and the role of science in the meat industry. Meat Sci 86 (1): 214-226.

Verbeke W, Viaene J, 1999. Beliefs, attitude and behaviour towards fresh meat consumption in Belgium: empirical evidence from a consumer survey. Food Qual Prefer 10 (6): 437-445.

Verbeke WAJ, Viaene J, 2000. Ethical challenges for livestock production: Meeting consumer concerns about meat safety and animal welfare. J Agric Environ Ethics 12 (2): 141-151.

Zouaghi F, Sánchez-García M, Hirsch S, 2017. What drives firm profitability? A multilevel approach to the Spanish agri-food sector. Span J Agric Res 15 (3): e0117.

[-]

This item appears in the following Collection(s)

Show full item record