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    Understanding the Relationship Between Perceived Quality Cues and Quality Attributes in the Purchase of Meat in Malaysia

    247801.pdf (525.9Kb)
    Access Status
    Open access
    Authors
    Chamhuri, N.
    Batt, Peter
    Date
    2013
    Type
    Journal Article
    
    Metadata
    Show full item record
    Citation
    Chamhuri, N. and Batt, P. 2013. Understanding the Relationship Between Perceived Quality Cues and Quality Attributes in the Purchase of Meat in Malaysia. Journal of International Food and Agribusiness Marketing. 25 (3): pp. 187-208.
    Source Title
    Journal of International Food and Agribusiness Marketing
    DOI
    10.1080/08974438.2013.723999
    ISSN
    0897-4438
    School
    CBS Faculty Operations
    Remarks

    This is an Author's Original Manuscript of an article published by Taylor & Francis in Journal of International Food and Agribusiness Marketing on 10/06/2016 available online at http://www.tandfonline.com/10.1080/08974438.2013.723999

    URI
    http://hdl.handle.net/20.500.11937/21195
    Collection
    • Curtin Research Publications
    Abstract

    This study utilizes the Total Food Quality Model to gain a better understanding of how Malaysian consumers make their decision to purchase fresh/chilled meat. We examine the association between quality cues and desired values (quality attributes) with regard to food that is guaranteed Halal, safe to eat, healthy and nutritious, has a good taste, represents good value for money, and is produced in a way that protects the environment and worker welfare. The findings reveal that different quality cues assume different levels of importance when pursuing different desired values.

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