Exploring consumer purchase intentions towards traceable minced beef and beef steak using the theory of planned behavior

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Exploring consumer purchase intentions towards traceable minced beef and beef steak using the theory of planned behavior. / Spence, Michelle ; Stancu, Violeta; Elliott, Christopher T.; Dean, Moira.

In: Food Control, Vol. 91, No. September, 2018, p. 138-147.

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

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Spence, Michelle ; Stancu, Violeta ; Elliott, Christopher T. ; Dean, Moira. / Exploring consumer purchase intentions towards traceable minced beef and beef steak using the theory of planned behavior. In: Food Control. 2018 ; Vol. 91, No. September. pp. 138-147.

Bibtex

@article{703389416c9349cb9d10096bdabb0a99,
title = "Exploring consumer purchase intentions towards traceable minced beef and beef steak using the theory of planned behavior",
abstract = "Recently, traceability labels with a quick response (QR) code have been printed on product packaging to help consumers easily access traceability information through their smart phones. We analyzed consumer (n = 616) attitudes and purchase intentions towards traceable minced beef/beef steak in England, and identified psychosocial determinants of their purchase using the theory of planned behavior (TPB). Respondents held a general favorable attitude with positive behavioral beliefs and high trust towards the traceable product. In the TPB model, attitude was the main determinant of intention to purchase each traceable product, followed by subjective norm and perceived behavioral control (PBC). The predictive power of the TPB model increased marginally for each sub-group when it was extended with habits, trust, and frequency of purchase. In the TPB-extended minced beef model, PBC was no longer a significant driver, and trust replaced subjective norm as the second most important predictor. In the TPB-extended beef steak model, attitude, subjective norm and PBC were all still significant drivers of intention, however, in order of importance, production process habits and origin habits were more important than PBC. These findings have importance for those involved in the production and marketing of beef.",
keywords = "Beef steak, Food traceability, Habits, Minced beef, Theory of planned behavior, Trust, RISK PERCEPTION, QUALITY, SAFETY, INFORMATION, CHOICE, ORIGIN, FOOD TRACEABILITY, SUPPLY CHAIN, TRUST, BENEFITS",
author = "Michelle Spence and Violeta Stancu and Elliott, {Christopher T.} and Moira Dean",
year = "2018",
doi = "10.1016/j.foodcont.2018.03.035",
language = "English",
volume = "91",
pages = "138--147",
journal = "Food Control",
issn = "0956-7135",
publisher = "Pergamon Press",
number = "September",

}

RIS

TY - JOUR

T1 - Exploring consumer purchase intentions towards traceable minced beef and beef steak using the theory of planned behavior

AU - Spence, Michelle

AU - Stancu, Violeta

AU - Elliott, Christopher T.

AU - Dean, Moira

PY - 2018

Y1 - 2018

N2 - Recently, traceability labels with a quick response (QR) code have been printed on product packaging to help consumers easily access traceability information through their smart phones. We analyzed consumer (n = 616) attitudes and purchase intentions towards traceable minced beef/beef steak in England, and identified psychosocial determinants of their purchase using the theory of planned behavior (TPB). Respondents held a general favorable attitude with positive behavioral beliefs and high trust towards the traceable product. In the TPB model, attitude was the main determinant of intention to purchase each traceable product, followed by subjective norm and perceived behavioral control (PBC). The predictive power of the TPB model increased marginally for each sub-group when it was extended with habits, trust, and frequency of purchase. In the TPB-extended minced beef model, PBC was no longer a significant driver, and trust replaced subjective norm as the second most important predictor. In the TPB-extended beef steak model, attitude, subjective norm and PBC were all still significant drivers of intention, however, in order of importance, production process habits and origin habits were more important than PBC. These findings have importance for those involved in the production and marketing of beef.

AB - Recently, traceability labels with a quick response (QR) code have been printed on product packaging to help consumers easily access traceability information through their smart phones. We analyzed consumer (n = 616) attitudes and purchase intentions towards traceable minced beef/beef steak in England, and identified psychosocial determinants of their purchase using the theory of planned behavior (TPB). Respondents held a general favorable attitude with positive behavioral beliefs and high trust towards the traceable product. In the TPB model, attitude was the main determinant of intention to purchase each traceable product, followed by subjective norm and perceived behavioral control (PBC). The predictive power of the TPB model increased marginally for each sub-group when it was extended with habits, trust, and frequency of purchase. In the TPB-extended minced beef model, PBC was no longer a significant driver, and trust replaced subjective norm as the second most important predictor. In the TPB-extended beef steak model, attitude, subjective norm and PBC were all still significant drivers of intention, however, in order of importance, production process habits and origin habits were more important than PBC. These findings have importance for those involved in the production and marketing of beef.

KW - Beef steak

KW - Food traceability

KW - Habits

KW - Minced beef

KW - Theory of planned behavior

KW - Trust

KW - RISK PERCEPTION

KW - QUALITY

KW - SAFETY

KW - INFORMATION

KW - CHOICE

KW - ORIGIN

KW - FOOD TRACEABILITY

KW - SUPPLY CHAIN

KW - TRUST

KW - BENEFITS

UR - http://www.scopus.com/inward/record.url?scp=85047502216&partnerID=8YFLogxK

U2 - 10.1016/j.foodcont.2018.03.035

DO - 10.1016/j.foodcont.2018.03.035

M3 - Journal article

VL - 91

SP - 138

EP - 147

JO - Food Control

JF - Food Control

SN - 0956-7135

IS - September

ER -