International Journal of Social Sciences and Humanity Studies (Jan 2011)

A REVIEW ON CONSUMER PERCEPTION OF ORGANICALLYPRODUCED RED MEAT AND MEAT QUALITY

  • Yalcin BOZKURT,
  • Mevlut GUL,
  • Gulay HIZ

Journal volume & issue
Vol. 3, no. 1

Abstract

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In this study consumer perception of organically produced meat and meat quality isreviewed and the relationship between quality expectation and quality experienceand its implications for consumer satisfaction is addressed.Even in the developing countries, food quality is avery subjective and dynamicconcept, and the perception of meat quality is changing very rapidly. Consumerstoday pay more attention to credence quality attributes like safety, healthiness,convenience, locality, ethical factors, organicallyproduced and so on.