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Quality is a subjective term and means different things to different people. However there is general agreement that beef quality needs to be consistent, and needs to be improved. Furthermore, there is agreement that it will become an increasingly important factor in consumer decision making (Henchion et al., 2014). Informed by quality theory, this paper seeks to determine the relative importance of quality attributes from a consumer perspective through undertaking a systematic review of the literature on consumer attitudes to different beef quality attributes.


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