Factor analysis of meat quality perception before purchase
| Dimension | Factor | Attributes loading strongly | Factors loadings |
|---|---|---|---|
| Intrinsic Cues | Factor 1 – Sensory freshness quality | Colour of meat (0.832), Freshness (0.827), Smell (0.511) | 0.511–0.832 |
| Intrinsic Cues | Factor 3 – Physical composition quality | Fat content/lumps (0.889), Extent of marbling (0.440) | 0.440–0.889 |
| Extrinsic Cues | Factor 2 – Information and assurance | Price (0.528), Quality of packaging materials (0.818), Label (0.663), Place of slaughter/purchase (0.833) | 0.528–0.833 |
| Dimension | Factor | Attributes loading strongly | Factors loadings |
|---|---|---|---|
| Intrinsic Cues | Factor 1 – Sensory freshness quality | Colour of meat (0.832), Freshness (0.827), Smell (0.511) | 0.511–0.832 |
| Intrinsic Cues | Factor 3 – Physical composition quality | Fat content/lumps (0.889), Extent of marbling (0.440) | 0.440–0.889 |
| Extrinsic Cues | Factor 2 – Information and assurance | Price (0.528), Quality of packaging materials (0.818), Label (0.663), Place of slaughter/purchase (0.833) | 0.528–0.833 |
Note(s): KMO = 0.668; Bartlett’s Test: χ2 (45) = 472.96, p < 0.001; Total variance explained = 62.14%