The following publications can help you in terms of:  'how these measure influence buying behavior of customers'

1. Kaimakoudi E, Polymeros K, Schinaraki M. and Batzios Ch. (2013). Consumers’ attitudes towards fisheries products. Procedia Technology. Volume 8, pp. 90 – 96.

2. Kaimakoudi E, Polymeros K. and Karelakis Ch. (2010). Investigating market performance: the case of Greek fisheries industry. International Review of Applied Economic Research, Vol. 5 (1-2), pp. 73-81. 

3. Kaimakoudi E, Polymeros K, Papamichalopoulos A. and Batzios Ch. (2014). Investigation of the factors affecting farmed fish consumption. HydroMedit, pp. 295 – 300. 

These publications are available on ResearchGate.

https://www.researchgate.net/profile/Umezuruike_Opara/publication/233683672_Food_traceability_from_field_to_plate/links/55ed5be408aeb6516268d793.pdf

https://pdfs.semanticscholar.org/e7bd/b6c6c1247590e2433f0f0beaf8adf6bc24f1.pdf

https://www.researchgate.net/profile/Wim_Verbeke2/publication/228308357_Attitudes_of_European_Citizens_Towards_Pig_Production_Systems/links/00b49537df8b8c76a6000000.pdf

Article Food Traceability from Field to Plate

Article Attitudes of European Citizens Towards Pig Production Systems

Right of a consumer is to choose the product rewarding his senses (smell, taste, sight, touch and ear). Quality attributes for a product that fulfils needs and expectations of consumers belong to two main categories: attributes relating directly to the product, called "product attributes", and attributes relating to production and processing, called «process attributes". The first include those relating to taste, appearance, texture, consistency, smell, safety and some functional characteristics, such as life and convenience.  Therefore, as long as product quality is defined according to the needs of its user, it will remain strongly influenced by the principles, values, culture, ethics and religious values of individuals. Some quality attributes may be grasped by the consumer through the senses, while others cannot be accessed directly. Consumers may judge the attributes of the product they intend to buy by taste, smell, sometimes size, all used to judge texture and taste. Other quality attributes, such as microbiological and chemical contaminants or the nutritional value, are in general not grasped through the consumer’s experience or perception of the product and can only be conveyed by external indications, such as certifications or quality labels. Concept of quality is complex and global, as a result of the diversity in horticultural produce and the inter-relations between links in the chain. The concept includes all attributes, characteristics and values that the consumer or buyer would expect of the product according to its use. A good quality product would certainly fulfil the expectations of the consumer or of the end user. Logistics entails transporting produce produced under good quality conditions and delivering this produce with good quality, in the required time and with optimised costs. Reduced times and more efficient operations result in quality produce reaching the consumer.