How the perception of quality for beef evaluated by the buyer at the time of purchase: Study in three Brazilian cities of different sizes – Curitiba, Campo Mourão and Palotina

Vinicius Cunha Barcellos; Camila Mottin; Rodolpho Martin do Prado; Tiago Schenkel; Cibeli Viana; Ana Carolina Pelaes Vital; Luciano dos Santos Bersot; Carlos Sañudo; Ivanor Nunes do Prado

doi:10.4025/actascianimsci.v41i1.46533

Vinicius Cunha Barcellos Universidade Estadual de Maringá / Universidade Federal do Paraná
Camila Mottin Universidade Estadual de Maringá
Rodolpho Martin do Prado Universidade Estadual de Maringá http://orcid.org/0000-0003-3529-7783
Tiago Schenkel Universidade Castelo Branco
Cibeli Viana Universidade Federal de Viçosa
Ana Carolina Pelaes Vital Universidade Federal do Paraná
Luciano dos Santos Bersot Universidade Federal do Paraná
Carlos Sañudo Universidade de Saragoça
Ivanor Nunes do Prado Universidade Estadual de Maringá

DOI: https://doi.org/10.4025/actascianimsci.v41i1.46533

Keywords: animal production, beef cattle, Brazil, meat quality, price.

Abstract

In order to evaluate how beef buyers in the State of Paraná, Brazil south value meat quality indicators, and attributes of credibility, 519 interviews were conducted in three cities with different sizes (Big – Curitiba, Medium – Campo Mourão and Small – Palotina). The interviews were applied after the meat was placed in the shopping cart and were composed of five questions, including question of spontaneous response: (i) factors that the buyer considers at the purchasing time; (ii) information which the buyer considers important to appear on the meat label; and three questions of stimulated response: (i) preference for meat preparation and exposure for sale, (ii) factors that the buyer considers when purchasing the meat, and (iii) preference for marbling (by photograph) according to the beef preparation. The results showed that beef buyers are more concerned with extrinsic meat quality indicators than the intrinsic ones, especially the meat presentation and hygiene of the sale point; have little knowledge about the factors that positively influence the eating experience of beef and do not cares about attributes of credibility, except for the meat expiration date. Beef buyers from medium (Campo Mourão) and small (Palotina) cities have a similar behavior, and differ from the buyers of a big (Curitiba) city among the attributes surveyed, in relation to the greater appreciation of inspection, tenderness and marbling, and less importance given to the expiration date. Beef buyers prefer meat cut by the butcher; however, this preference is higher in the small city.

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Author Biographies

Vinicius Cunha Barcellos, Universidade Estadual de Maringá / Universidade Federal do Paraná

Food Science Post-Graduate Program, Universidade Estadual de Maringá,87020-900 - Maringá, Brazil

Tiago Schenkel, Universidade Castelo Branco

Post-Graduate student in Hygiene and Inspection of Products of Animal Origin, Universidade Castelo Branco, 20050-030 – Rio de Janeiro, Brazil

Cibeli Viana, Universidade Federal de Viçosa

Veterinary Medicine Post-Graduate Program, Federal University of Viçosa, CEP 36.570-000, Viçosa, Minas Gerais, Brazil

Ana Carolina Pelaes Vital, Universidade Federal do Paraná

Food Science Post-Graduate Program, Universidade Estadual de Maringá,87020-900 - Maringá, Brazil

Luciano dos Santos Bersot, Universidade Federal do Paraná

Veterinary Science Department, Universidade Federal do Paraná, 85950-000 – Palotina, Brazil

Carlos Sañudo, Universidade de Saragoça

Departamento de Producción Animal y Ciencia de los Alimentos, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA Miguel Servet 177, 50013 Zaragoza, Spain.

Ivanor Nunes do Prado, Universidade Estadual de Maringá

Animal Science Department, Universidade Estadual de Maringá, 87020-900 - Maringá, Brazil

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