Department of Management

Expected and experienced quality as predictors of intention to purchase four new processsed beef products

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

This paper explores consumers‟ perception of quality of new processed beef products and the role of expected and experienced quality in the formation of consumer‟s purchase intentions. Based on the Total Food Quality Model, a conceptual framework is developed that relates cue evaluation, expected quality, experienced quality, purchase motive fulfillment and purchase intention. Structural equation modeling is used to test the framework with data from a sample of 201 respondents. Results show that cue evaluations, expected/experienced quality and purchase motive fulfillment all are predictors of purchase intention, but that their weight (as measured by path coefficients in a structural equation model) and their causal interrelationship differ between purchase intentions before and after taste trial. Implications for the introduction of new beef products are discussed.
Original languageEnglish
JournalBritish Food Journal
Pages (from-to)451-471
Number of pages30
Publication statusPublished - 2014

    Research areas

  • beef quality perception, prototypes testing, purchase intention, MAPP

See relations at Aarhus University Citationformats

ID: 89940566