Quality attribute

Indicators

Scientific Review (s)

Research Article (s)

Search

Personal relation (seller and customer)

[10] [30]

[5] [13]

Price

[10] [17] [23] [31] [32] [33] [34] [35]

[3] [5] [6] [7] [9] [13] [26]

Branding/packaging

[10] [17] [30] [31] [33]

[3] [5] [6] [7] [13] [22]

Freshness

[1] [17]

[3] [5] [6] [7] [9] [13] [26]

Marbling

[17] [34] [35]

[3] [5] [6] [7] [13] [14] [26]

Beef presentation/type of cut

[1] [17]

[3] [7] [9] [36] [37]

Beef color

[10] [17] [21] [30] [31] [32] [33] [34]

[3] [5] [6] [7]

[11] [13] [14]

Fat content

[10] [17] [21] [30] [32] [33] [34] [35]

[3] [5] [6] [7] [13] [14] [26]

Butcher’s location

[1]

[3] [5] [6] [7] [36] [37] [38] [39]

Advertisement/ promotion

[1]

[5] [6] [13]

Beef cleanliness

[1]

[3] [6] [9] [13] [26]

Beef selling certification

[1]

[3] [36] [37] [38] [39]

Smell (aroma)

[10] [30] [32] [33] [35]

[3] [6] [7] [40]

Experience

Taste

[10] [21] [31] [32] [33] [35]

[3] [5] [6] [7] [13] [26] [40]

Tenderness

[10] [22] [30] [32] [33] [35]

[3] [5] [6] [7] [9] [13] [40]

Juiciness

[10] [22] [30] [32] [33] [35]

[3] [5] [6] [7] [9] [13] [40]

Flavor

[10] [22] [30] [32] [33] [35]

[3] [5] [7] [9] [13] [40]

Convenient (availability)

[1]

[3] [5] [13] [23] [36] [37] [38] [39]

Credence

Pathogen

[32]

[6] [9] [24] [36] [37] [38] [39]

Nutritious

[31] [31]

[3] [5] [6] [13] [40]

Chemical residues

[31] [31]

[3] [6] [37] [38]

Breed’s information/races

[12] [17] [34]

[3] [5] [6] [7] [9] [13]

Animal age

[12] [22] [31] [32] [33]

[3] [9]

Traditional image

[31] [34]

[36] [37]

Sex

[12] [31] [32]

[13]