Yalcin BOZKURT, Mevlut GUL, Gulay HIZ

A REVIEW ON CONSUMER PERCEPTION OF ORGANICALLY PRODUCED RED MEAT AND MEAT QUALITY

In this study consumer perception of organically produced meat and meat quality is reviewed and the relationship between quality expectation and quality experience and its implications for consumer satisfaction is addressed. Even in the developing countries, food quality is a very subjective and dynamic concept, and the perception of meat quality is changing very rapidly. Consumers today pay more attention to credence quality attributes like safety, healthiness, convenience, locality, ethical factors, organically produced and so on.

Keywords:

consumer consumption, organic food, meat quality,

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