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Cited by 1,172Consumer Attitudes and Food LabelingDecision-Making and Behavioral EconomicsConsumer Market Behavior and Pricing

The DOI matches its Crossref record; 22 of the 24 references it cites were found in a registry or an index.

How Consumers are Affected by the Framing of Attribute Information Before and After Consuming the Product

Levin, Irwin P., Gaeth, Gary J.·1988·Journal of Consumer Research
DOI 10.1086/209174
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Abstract

Consumers rated several qualitative attributes of ground beef that framed the beef as either “75% lean” or “25% fat.” The consumers' evaluations were more favorable toward the beef labeled “75% lean” than that labeled “25% fat.” More importantly, the magnitude of this information framing effect lessened when consumers actually tasted the meat. We discuss these results in terms of an averaging model, which suggests that a diagnostic product experience dilutes the impact of information framing.

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Crossref · 10.1086/209174

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Metadata

Authors
Levin, I. P., & Gaeth, G. J.
Affiliations
University of Iowa (US)
ORCID
Gaeth, Gary J.
Venue
Journal of Consumer Research
Publisher
Oxford University Press (OUP)
Published
1988-12
Volume
15
Issue
3
Pages
374
ISSN
  • 0093-5301 (ISSN-L)
  • 1537-5277
DOI
10.1086/209174
OpenAlex
W2149688032
Cited by
1,172
References
24
Citations by year
2026: 16 · 2025: 32 · 2024: 40 · 2023: 40 · 2022: 40 · 2021: 64 · 2020: 66 · 2019: 57 · 2018: 40 · 2017: 45 · 2016: 30 · 2015: 68 · 2014: 71 · 2013: 52 · 2012: 54
FWCI
4.39
Type
journal article
Language
en
Open access
closed
Locations
Journal of Consumer Research (publishedVersion)
Topics
  • Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
  • Social Sciences › Decision Sciences › General Decision Sciences › Decision-Making and Behavioral Economics
  • Social Sciences › Business, Management and Accounting › Marketing › Consumer Market Behavior and Pricing
Keywords
information framing, attribute information, ground beef, product labeling, consumer evaluation, taste experience, averaging method, food quality perception

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