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Retail Brands (retail + brand)

Distribution by Scientific Domains
Business, Economics, Finance and Accounting60%

Selected Abstracts

A SURVEY OF THE QUALITY OF SIX RETAIL BRANDS OF BONELESS, SKINLESS CHICKEN BREAST FILLETS OBTAINED FROM RETAIL SUPERMARKETS IN THE ATHENS, GEORGIA AREA,

JOURNAL OF FOOD QUALITY, Issue 6 2007
HONG ZHUANG
ABSTRACT To assess the variation in quality of chicken breast fillets available from retail supermarkets, six brands of boneless, skinless fillets without additives were obtained from the fresh counter at grocery stores in Athens, GA, and the surrounding area during fall of 2005. The samples were stored at ,20C and subsequently cooked using a Henny Penny MCS-6 combi oven (Henny Penny Corp., Eaton, OH). Quality parameters of the fillets were measured on the cooked chicken breast fillets including cook yield, descriptive sensory flavor and texture profiling, and Warner,Bratzler (WB) shear force. Our results show that the average cook yield ranged from 78.1 to 80.9%, the average intensity of individual descriptive sensory characteristics was less than 5.4 in a 0,15 universal scale, and WB shear force values were less than 5.2 kg. There were no significant differences in the intensity among brands of all flavor attributes and the texture characteristics associated with moisture. However, significant differences were found among the brands for cook yield, mechanical properties of texture (including springiness, cohesiveness, hardness and chewiness) and WB shear force values. The variation of WB shear force measurements (coefficient of variation) depended on brand. These results indicate that differences exist in the quality and shear force consistency among market brands of boneless, skinless chicken breast fillets available in Athens, GA, and the surrounding area. PRACTICAL APPLICATIONS This study is the first survey reported to evaluate the quality of boneless, skinless chicken breast products without additives in U.S. retail market. This study supplies the evidence that the intensity of sensory quality is mild of cooked boneless, skinless chicken breast products and there are the differences in the quality among the different retail brands obtained by consumers. [source]

Exploring consumer knowledge structures using associative network analysis

PSYCHOLOGY & MARKETING, Issue 4 2010
Thorsten A. Teichert
This paper offers a new perspective on consumer knowledge analysis that combines Human Associative Memory (HAM) models from cognitive psychology with network analytic approaches in order to gain deeper insights into consumers" mental representations, such as brand images. An illustrative case study compares the associative networks of a manufacturer brand with a retail brand and is used to demonstrate the application and interpretation of various network measures. Network analysis is conducted on three levels: Node-level analysis yields insights about salient brand image components that can be affected through short-term marketing activities. Group-level analysis is concerned with brand image dimensions that characterize a brand and can be strategically influenced in the medium term. Finally, network-level analysis examines the network structure as a whole, drawing parallels to brand imagery, which needs to be managed over the long term. Management implications are derived and suggestions for further research are provided. © 2010 Wiley Periodicals, Inc. [source]

Branding behavior in the Danish food industry

AGRIBUSINESS : AN INTERNATIONAL JOURNAL, Issue 1 2006
Derek Baker
Cross-sectional data from a survey of Danish firms are used to examine branding behavior in 2002 and its change between 1997 and 2002. Summary data from the survey are presented. Branding behavior is defined and relevant literature is reviewed. Based on hypotheses developed from this literature and supporting features of the Danish food marketing chain, six econometric models are specified. Specification accounts for dependent variables' characteristics (count and fractional data, and truncated samples). Missing values are replaced using Griliches' method (Griliches, 1986). Large firms are found to own and introduce the most brands, although few associations with the commodity sector are identified. Firms' use of retail brands is found to substitute for brand introduction in the long run and to increase with ownership by retail firms. Conclusions are drawn regarding the strategic stance of retailers in the Danish food system and its employment of retailers' own-label brands. [ECONLIT Classifications: Q120; Q130; L190]. © 2006 Wiley Periodicals, Inc. Agribusiness 22: 31,49, 2006. [source]

A SURVEY OF THE QUALITY OF SIX RETAIL BRANDS OF BONELESS, SKINLESS CHICKEN BREAST FILLETS OBTAINED FROM RETAIL SUPERMARKETS IN THE ATHENS, GEORGIA AREA,

JOURNAL OF FOOD QUALITY, Issue 6 2007
HONG ZHUANG
ABSTRACT To assess the variation in quality of chicken breast fillets available from retail supermarkets, six brands of boneless, skinless fillets without additives were obtained from the fresh counter at grocery stores in Athens, GA, and the surrounding area during fall of 2005. The samples were stored at ,20C and subsequently cooked using a Henny Penny MCS-6 combi oven (Henny Penny Corp., Eaton, OH). Quality parameters of the fillets were measured on the cooked chicken breast fillets including cook yield, descriptive sensory flavor and texture profiling, and Warner,Bratzler (WB) shear force. Our results show that the average cook yield ranged from 78.1 to 80.9%, the average intensity of individual descriptive sensory characteristics was less than 5.4 in a 0,15 universal scale, and WB shear force values were less than 5.2 kg. There were no significant differences in the intensity among brands of all flavor attributes and the texture characteristics associated with moisture. However, significant differences were found among the brands for cook yield, mechanical properties of texture (including springiness, cohesiveness, hardness and chewiness) and WB shear force values. The variation of WB shear force measurements (coefficient of variation) depended on brand. These results indicate that differences exist in the quality and shear force consistency among market brands of boneless, skinless chicken breast fillets available in Athens, GA, and the surrounding area. PRACTICAL APPLICATIONS This study is the first survey reported to evaluate the quality of boneless, skinless chicken breast products without additives in U.S. retail market. This study supplies the evidence that the intensity of sensory quality is mild of cooked boneless, skinless chicken breast products and there are the differences in the quality among the different retail brands obtained by consumers. [source]

Building customer relationships in an electronic age: The role of interactivity of E-commerce Web sites

PSYCHOLOGY & MARKETING, Issue 7 2008
Doyle Yoon
This study examines the role of perceived interactivity and other marketing tactics in relationship building with customers in the online retail environment by applying a relationship investment model adapted from De Wulf, Odekerken-Schröder, and Iacobucci (2001). A proposed structure model was tested with data collected from an online survey of 571 respondents. In the model, three subdimensions of perceived interactivity and three marketing tactic variables were incorporated as the antecedents of perceived relationship investment that subsequently influenced perceived relationship quality and behavioral loyalty. Results suggest that two marketing tactics,direct mail (e-mail) and tangible rewards,and two dimensions of perceived interactivity,synchronicity and two-way communication,play as significant antecedents for the relationshipbuilding process of online retail brands. In addition, the findings confirm the relationships among perceived relationship investment, relationship quality, and behavioral loyalty, which indicates that the fundamental process of relationship building remains similar in the online environment. Reflecting the unique nature of the online retail environment, the model also clarifies the roles of interactivity as well as traditional relationship investment strategies in facilitating online retailers' relationship building with customers. © 2008 Wiley Periodicals, Inc. [source]