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•Sales in hypermarkets are enhanced when digital displays are on.•Having displays on in supercenters and supermarkets has a minimal effect on sales.•In smaller stores the digital displays have a negative impact on sales.•Sales lift with displays in hypermarkets continues months later, but is reduced.•The message content must be price promotional as opposed to non-price content. This research examines the impact of in-store digital displays on retail sales across four different store formats. The results of three field experiments show that sales in hypermarkets are enhanced when digital displays are on. However, in supercenters and supermarkets, having the digital displays on has a minimal effect on sales, and in smaller stores (e.g., convenience stores), the digital displays have a negative impact on sales. A follow-up study confirms that the lift in sales in larger stores when the digital displays are on continues five months after their initial installation, though the lift does diminish somewhat. Furthermore, for the digital display to result in a sales lift, the message content must promote the price.

[Display omitted] •Vertical head movements induced by a retail context changes consumers’ felt power.•Mismatch between felt power and personal sense of power increases indulgent choice.•Power mismatch – indulgent choice link due to increase in feelings of discomfort. This paper advances our understanding of consumer responses to retail product displays by examining the interplay between the vertical shelf position of choice options and consumers’ personal sense of power in determining their preference for indulgent options. Six experiments show that when consumers choose from assortments placed on a low shelf position, requiring them to lower their heads, those higher (vs. lower) in personal power are more likely to choose an indulgent option over its prudent counterpart. In contrast, when choosing from assortments placed on a high shelf position, requiring consumers to raise their heads, those lower (vs. higher) in personal power are more likely to choose an indulgent option. This effect hinges on a mismatch (vs. match) between consumers’ personal sense of power and that triggered by the products’ retail shelf position, increasing affective discomfort and guiding consumers, thus, towards indulgent choices.

Marketers are increasingly allowing consumers to sample sensory-rich experiential products before making purchase decisions. The results of seven experimental studies (two conducted in field settings, three conducted in a laboratory, and two conducted online) demonstrate that the order in which consumers sample products and the level of (dis)similarity between the sensory cues of the products influence choices. In the absence of any moderators, when sampling a sequence of sensory-rich experiential products (e.g., fragrances, chocolates, flavored beverages, music) with similar sensory cues (e.g., smell, taste, color, sound), consumers prefer the first product in the sequence. However, when sampling a sequence of products with dissimilar sensory cues, consumers prefer the last product. These findings (1) contribute to a better understanding of the role of sequential sensory cues on consumer choice formation, (2) have implications for effects related to sensory habituation and sensory trace fading, and (3) help resolve apparent inconsistencies in prior research on order effects in the context of choices for sequentially sampled experiential products.

Packaging technology is evolving, and the objectives of this study were to evaluate instrumental surface color, expert color evaluation, and lipid oxidation (TBARS) on beef longissimus lumborum steaks packaged in vacuum-ready packaging (VRF) or polyvinyl chloride (PVC) overwrap packaging. Paired strip loins (Institutional Meat Purchasing Specifications # 180) were cut into 2.54-cm-thick steaks and assigned randomly to one of two packaging treatments, VRF or PVC. Steaks packaged in VRF were lighter in color (p < 0.05) as the display period increased, whereas steaks packaged in PVC became darker (p < 0.05). Redness (a*) values were greater (p < 0.05) for PVC steaks until day 5, whereas VRF steaks had a greater (p < 0.05) surface redness from day 10 to 35 of the display period. Calculated spectral values of red to brown were greater (p < 0.05) for steaks in VRF than PVC. In addition, expert color evaluators confirmed VRF steaks were less brown and less discolored (p < 0.05) from day 5 to 35 of the display. Nonetheless, lipid oxidation was greater (p < 0.05) for PVC steaks from day 10 through day 35 of the display. Results from this study suggest that the use of vacuum packaging for beef steaks is plausible for maintaining surface color characteristics during extended display periods.

Purpose Retailers are continuously seeking to improve upon the in-store shopping experience for their customers. The present research aims to examine consumers’ responses to one such initiative – the shopper solution – that, despite its growing marketplace prominence, remains largely unexamined in academic literature. Design/methodology/approach Two studies employed a 2(shopper solution: present vs. absent) between-subjects design. MANOVA and regression analyses were used to test hypothesized relationships. Findings Findings across two studies reveal that the presence (vs absence) of solutions positively influenced shoppers’ perceptions of shopping convenience, as well as their purchase intentions. These favorable effects also extended to the provider in higher word-of-mouth and loyalty intentions. Shopping convenience was identified as the mechanism underlying the impact of solutions, while “smart shopper” self-perceptions were shown to moderate these mediating effects. Practical implications Shopper solutions represent a low-cost, in-store marketing tactic that enhances shopping convenience. They are easy to implement, result in little to no overhead costs and can benefit both shoppers and retailers. Originality/value To the best of the authors’ knowledge, this research represents the first academic examination of the impact of shopper solutions. The authors identify key mediating and moderating influences of the effects of solutions.

This study aimed to determine the influence of finishing diet on beef appearance and lipid oxidation of three beef muscles. A total of 18 Angus steers were selected from three diet treatments: grass-finished (USUGrass), legume-finished (USUBFT), and grain-finished (USUGrain). After processing, longissimus thoracis (LT), triceps brachii (TB), and gluteus medius (GM) steaks were evaluated over a 7-d display period. A muscle × diet interaction was observed for instrumental lightness (L*) and redness (a*) (P ≤ 0.001). Within each combination, USUGrass was considered darker with lower (P < 0.05) L* compared with USUGrain. For USUBFT, L* was similar to USUGrain for the TB and LT, while the L* of USUBFT and USUGrain GM differed (P < 0.05). In terms of redness, LT a* values were elevated (P < 0.05) in USUGrass compared with USUBFT and USUGrain. For GM steaks, a* of USUBFT and USUGrass were each greater (P < 0.05) than USUGrain. Surface a* of TB steaks were greatest (P < 0.05) for USUGrass followed by USUBFT, and with USUGrain, being lowest (P < 0.05). An overall increase in L* was observed throughout display dependent on diet (P = 0.013). During display, USUGrain steaks had the greatest (P < 0.05) L* followed by USUBFT and USUGrass. Additionally, a day × muscle interaction was observed for a* (P = 0.009). Initially, TB steaks had the greatest (P < 0.05) a* values. However, at day 3, a* values were similar (P > 0.05) among muscles. Visual color scores were in agreement with loss of redness (a*) during display, dependent on diet and muscle type (P < 0.001). Similarly, a day × diet × muscle interaction was observed for visual discoloration (P < 0.001). Day and diet interacted to influence thiobarbituric acid reactive substances (TBARS) (P < 0.001). Initial values did not differ (P > 0.05) between USUGrain and USUBFT; however, USUGrass had lower initial (P < 0.05) TBARS than both USUGrain and USUBFT. At days 3 and 7, TBARS were greatest (P < 0.05) in USUGrain steaks, followed by USUBFT, which was greater (P < 0.05) than USUGrass. A diet × muscle interaction was observed for 10 volatile compounds originating from lipid degradation (P ≤ 0.013). These compounds were less (P < 0.05) abundant in USUGrass compared to TB or GM of USUGrain. This study determined grass-finished beef to have a darker more red color and less lipid oxidation in multiple muscles. Possible mechanisms for this may include an increase in endogenous antioxidants in grass-finished beef.

[Display omitted] •Visual complexity surrounding a focal product diminishes the perceived size of that product.•This effect occurs due to shifted attention away from the product and reduced processing fluency.•These effects appear to be robust to the presence of neighboring products of known sizes. Although prior scholarship has demonstrated important effects of visual complexity on product perceptions, the relationship between the visual complexity of a product’s environment and that product’s perceived size remains unexplored. Because size is such an important product characteristic in many consumer contexts, the lack of exploration of this relationship leaves a significant gap in the literature on size perceptions, especially in relation to the retailing domain. The present investigation seeks to document the relationship between environmental visual complexity and the perceived size of a product. Namely, five studies show that high visual complexity decreases consumer size perceptions of a focal product through a serial mediation process in which high complexity pulls consumer attention away from the focal product. This shifted attention decreases processing fluency and leads consumers to perceptually minimize size to avoid information overload in the processing of a display. Even after ruling out potential influences of referent information (study 5) and alternative explanations of affective processing and perceived depth (study 4), these effects hold. The findings have implications for both theory and practice, shedding light on the relationship between size perceptions of a focal object and its environment.

Microbial contamination during seafood processing can often lead to a reduction in shelf life and the possibility of food-borne illnesses. Sanitisation with chlorine-based products during seafood processing is therefore sometimes undertaken. This study compared the effects of two sanitisers, chlorine dioxide (ClO2) and hypochlorous acid (HOCl) at their suggested concentration (5 ppm and 10 ppm; 50 ppm and 100 ppm respectively), on physical, chemical, and microbial qualities of Atlantic salmon (Salmo salar) fillets throughout 7 days of simulated retail display refrigeration. Parameters used for assessment included quality index (QI), drip loss, colour, texture, histology, total volatile base nitrogen (TVB-N), lipid oxidation (malonaldehyde, MDA), pH, and total viable count changes. Results indicated that whilst drip loss increased over the storage time, day 4 and 7 drip loss in both sanitisers decreased significantly compared with the control. There was a linear relationship (R > 0.70) between QI and storage time in all treatments, particularly in regard to skin brightness, flesh odour, and gaping parameters, but treatment differences were not present. Texture parameters including gumminess, chewiness, and hardness increased over time in the control whilst both sanitiser treatments seemed to provide protective effects against texture hardening during storage. The observed softening effects from the sanitiser treatments were aligned with microstructural and cytological changes in the histology results, as evidenced by a reduced fibre–fibre adhesion, myodigeneration, and an increase in interfibrillar space over storage time. Colour, especially chroma (C*), was shown to decrease over time in control, whereas insignificant protective effects were observed in both sanitiser treatments at day 7. Irrespective of treatment and storage time, MDA levels exceeded the acceptable limit on all days, whilst TVB-N levels were below the critical limit. Although pH was influenced by treatment and storage time, the pH was within the normal range. Microbiological results showed that with sanitiser addition, TVC was below the permissible level (106 CFU/g) until day 4 but ClO2 ice (5 ppm), ClO2 (10 ppm), and HOCl (100 ppm) treated fillets all exceeded the limit on day 7. The mixed results on the effect of sanitiser addition on fillet quality and shelf life suggested that further investigation on pathogen reduction, sanitiser introductory method, as well as testing the same treatments in low-fat fish models would be recommended.

In the face of increasing media restrictions around the world, point-of-purchase promotion (also called point-of-sale merchandising, and frequently abbreviated as POP or POS) is now one of the most important tools that tobacco companies have for promoting tobacco products. Using tobacco industry documents, this paper demonstrates that tobacco companies have used point-of-purchase promotion in response to real or anticipated advertising restrictions. Their goal was to secure dominance in the retail setting, and this was achieved through well-trained sales representatives who offered contracts for promotional incentive programmes to retailers, which included the use of point-of-sale displays and merchandising fixtures. Audit programmes played an important role in ensuring contract enforcement and compliance with a variety of tobacco company incentive programmes. Tobacco companies celebrated their merchandising successes, in recognition of the stiff competition that existed among tobacco companies for valuable retail display space.