Choice Of Meat Research Articles

Consumers' attitudes, perceptions and willingness to try hazelnut skins-fed beef

Consumers are raising concerns over the ethical and social acceptability of feeding regimes used in animal-based food productions. However, the use of agro-industrial by-products, such as hazelnut skins as a strategy to reduce the environmental impact of livestock production may be negatively perceived from the consumer's perspective. Here, we investigated the factors predicting consumers' intentions to try meat obtained from cattle fed hazelnut skins. Nine hundred Italian regular meat consumers were recruited via an online provider of market research panels. Three different framings were presented to consumers as meat products fed with food industry by-products vs possessing either feed quality or an environmental benefit. Consumers generally responded positively to the product when they were informed that it helps promote sustainable production, reduces food waste, or improves feed quality, with no significant difference between framings. Consumers who reported not to be very concerned about feeding methods and to have a low green self-identity tended to be more skeptical towards the use of alternative feeds. The level of neophobia significantly influenced the respondents' risk perceptions. Our findings suggest that product characteristics and risk and benefit perceptions will significantly influence the acceptance of hazelnut skins as feed ingredient. The factor “environmental benefits” was a key predictor of “willingness to try”, while concerns about the potential health effects were identified as a major barrier to accepting novel feed alternatives. This research confirms the great need to educate consumers in order to empower meat choices that are environmentally friendly at the production system level.

Raw diets for dogs and cats: Potential health benefits and threats.

Raw meat-based diets for pet nutrition are becoming increasingly popular. The percentage of meat content, composition of nutrients, and amount of additives started to play an important role in the recipe of a given food. However, the use of healthier and unprocessed food must also be balanced with the animal's specific needs based on its anatomy, physiology, and behavior. There are many potential advantages and disadvantages of a biologically appropriate raw food (BARF) diet, and all of them should be considered before switching to this approach. Raw meat is considered a diet closest to nature and least processed. However, raw diets threaten pet health because of the potential for nutrient imbalances. The choice of raw meat in pets' everyday diet should be supported by the veterinarian's medical decision and preferably also with nutritionist help. Growing animals require a specific Ca:P ratio in their diet, which may be improper in raw meat. For cats, taurine levels must be carefully checked. In addition, an imbalanced raw-meat diet can be the cause of poor semen quality in males. Females are prone to inhibition of the estrus cycle, especially due to hyperthyroidism. Exogenous thyroid hormone intake is a real concern when feeding a neck/head meat with thyroid glands. There is also a possibility of bacterial or parasitic presence in raw meat. The present paper aims to summarize the current state of knowledge about the benefits and threats of eating a raw meat diet for the health concerns of companion animals.

Automated Handling and Feeding Techniques for Skewering Operations

Highlights An automated system connects skewering operations for unattended kebab production. Separating and aligning meat cubes, vegetable slices, and shrimp (C-shape). Multi-machine mode for producing meat and vegetables, and shrimp and vegetable kebabs. Abstract. Barbecue kebab skewers typically consist of various meat choices, including chicken, lamb, pork, or seafood, and vegetables such as onion and pepper. Traditionally, manual kebab-making is a time-consuming and labor-intensive process, which is considered to be replaced by semi-auto and full-auto skewering machines. Currently, semi-auto skewering machines still require two main manual preparation processes: align the small meat and vegetable pieces into lines for skewering operations; superpose the large pieces of meat and vegetables, then do skewering and cutting operations. Fully automated skewering machines also have two different strategies. The first one is to use rotating scrappers and cups with a respective depth to ensure only one item can be loaded into each cup. All the cups are arranged into sequential cup rows and cup lines for skewering operations. However, the cups are frequently left empty because the rotating scrapper design often blocks any items falling into cups. Thus, some processing facilities still need extra labor to manually fill these empty cups. Another solution is the pick-and-place method by using robot arms and real-time image processing equipment, which cannot process irregular food pieces, such as shrimps (C-shape). In this paper, a novel fully automated handling and feeding system has been developed to prepare and connect the skewering operations to establish unattended kebab production lines. The performances of singulation, handling, and feeding operations have been investigated with different parameter settings and food items. Besides, the presented machine system is the first realization of unattended kebab production lines to process shrimps (C-shape), and the first design of using horizontal skewering operation to produce meat and vegetable kebabs (cube+ square piece) and shrimp and vegetable kebabs (C-shape+ square piece). This study will be beneficial for developing more effective next-generation skewering technologies and better value-added meat and seafood products. Keywords: Automated skewering, Computer vision, Food sorting automation, Kebab skewer, Robotic food preparation, Singulation.

Effects of intrinsic and extrinsic product characteristics related to protein source, health and environmental sustainability, on product choice and sensory evaluation of meatballs and plant-based alternatives

Health is cited as a major driver for substituting meat with plant-based meat alternatives (PBMAs). In contrast, many consumers are reportedly unaware of the difference in environmental impact between meat and PBMAs. This study determined relative effects of internal (protein source) and external (health/origin/sustainability) product attributes on product choice and (expected) liking of meat and PBMAs.Participants (n = 144) ranked ten sets of three product concepts from best to worst in a discrete choice experiment (DCE). Random combinations of four product attributes were presented on hypothetical product packages: i) protein source (beef/chickpea/soy protein); ii) health-star rating (1.5/4.5 stars); iii) ingredient origin (local/imported); iv) sustainability rating (green tick absent/present), and product worth, related to each of the 24 possible attribute combinations, was determined. Secondly, commercially-available beef, soy, and chickpea products were sensorially evaluated for expected/actual liking, both blindly and alongside combinations of internal/external product attributes used in the DCE.The DCE indicated all product attributes affected product worth. However, two consumer segments were established: i) a ‘Protein Cluster’ (47%) comprising consumers who chose ‘beef’ products regardless of the remaining attributes present, and ii) a ‘Health/Sustainability Cluster’ (53%) of consumers whose choices were driven by positive health/sustainability claims. Protein source drove both expected and actual liking of the samples (p < 0.001). Health/origin/sustainability also contributed to expected liking (p < 0.05), but only health consistently affected actual liking ratings (p < 0.05).In conclusion, half of consumers chose products based on health/origin/sustainability claims, whereas the other half selected products based on protein source. Origin/sustainability claims affected product choice, but minimally affected product experience of plant-based samples.

A qualitative exploration to understand consumers' meat preferences in an emerging market through the TPB model

PurposeThis paper investigates the factors and how they lead to meat choice decisions based on preferred slaughter practices. The literature has established the role of psychological factors and morality perception in meat choice decisions. However, it explores how consumers' behavioural intention is impacted towards alternative meat when consumer guilt is activated in different cultural settings.Design/methodology/approachThis study included in-depth interviews with consumers from India's emerging market due to its multicultural dimension and diverse religious beliefs about meat consumption. The authors conducted 17 interviews to explore antecedents towards non-halal meat choices.FindingsUtilizing the Theory of planned behaviour (TPB), this paper explores research gaps related to meat consumption preferences based on preferred slaughter practices in an emerging market context. The findings uncover and add to understanding meat preferences in varied cultural contexts that affect consumer choices. The authors advance the current understanding of TPB from the perspective of behavioural intention toward non-halal meat.Practical implicationsThe study's findings have significant implications for all the organizations/outlets dealing with non-vegetarian food products, whether packaged or fresh and for meat sellers.Originality/valueThe study is unique in identifying the meat choice preferences based on slaughter practice through the extended prism of TPB. The market chosen for this study is one of the biggest consumer markets and its growing continuously.

Aging mechanism for improving the tenderness and taste characteristics of meat.

Tenderness and taste characteristics of meat are the key determinants of the meat choices of consumers. This review summarizes the contemporary research on the molecular mechanisms by which postmortem aging of meat improves the tenderness and taste characteristics. The fundamental mechanism by which postmortem aging improves the tenderness of meat involves the operation of the calpain system due to apoptosis, resulting in proteolytic enzyme-induced degradation of cytoskeletal myofibrillar proteins. The improvement of taste characteristics by postmortem aging is mainly explained by the increase in the content of taste-related peptides, free amino acids, and nucleotides produced by increased hydrolysis activity. This review improves our understanding of the published research on tenderness and taste characteristics of meat and provides insights to improve these attributes of meat through postmortem aging.

Eco-score labels on meat products: Consumer perceptions and attitudes towards sustainable choices

Non-profit organisations have developed labelling strategies to communicate the environmental impact of food products, helping consumers make more informed purchase decisions. The evidence on whether environmental food labelling can change behaviours toward environmental meat choices is unclear, due to context factors within shopping environments and differences in attitudes towards meat and the environment. This study investigates attitudes towards an eco-score label on meat products by measuring the influence of meat and environmental attitudes and identifying drivers and barriers through a mixed-methods design. An online questionnaire (N = 255) posed questions concerning meat consumption, label perceptions, and use intentions. Recruitment was via convenience sampling under the criteria of UK dweller, omnivorous diet and over 18 years of age. Nine semi-structured interviews explored the drivers and barriers for intended use through thematic analysis. Perceptions Scores (PS) and Purchase Intention (PI) scores of the label were positive. Results showed an individual’s Meat attachment (affinity) score (MAAS) negligibly influenced PS but provided a moderately negative relationship with PI. Environmental label use and attitudes positively influenced PS and PI. The qualitative data identified label design and concept perceptions as drivers for use, whereas habitual shopping behaviours and perceived price were barriers. The research contributes to the transtheoretical model of behavioural change, identifying that 58% of participants contemplate label use but require more information. Explanations found for the gap between positive perceptions and low behavioural intentions support this, as poor label awareness and knowledge of the environmental impact of meat production were highlighted.

Deterring Factors Why Rabbit Meat Is Not Popular Among Malaysian Consumers

Rabbit meat is highly nutritious and possesses a healthy source of protein, yet it remains the unpopular choice of meat among Malaysian consumers. Thus, this paper investigates the deterring factors why it is so. By using descriptive statistics from a sample of 220 Malaysian respondents, it was found that the strong deterring factors why people do not eat rabbit meat are its availability in the market, versatility in cooking as well as its expensive price. Besides, there is also a misconception that rabbit meat has no nutritious effect as opposed to other meats such as chicken and beef. Therefore, it is recommended that awareness should be given to Malaysian consumers about the benefits of consuming rabbit meat, as well as how to cook it to expose the majority of the consumers to its versatility in cooking meats. Besides, incentives and subsidies shall be provided by the government and local authorities to rural producers to tackle the issue of its expensive price.

UNDERSTANDING GENDER DIFFERENCES IN MEAT CONSUMPTION WITH AN EMPHASIS ON THE PERCEPTION OF THE QUALITY AND HEALTH ASPECT OF MEAT

Meat consumption has been growing globally in recent years and consumers can choose from a wide range of meat products. However, meat quality and health aspects are often discussed. The aim of the paper is to point out the development of meat consumption in Slovakia and to examine gender differences in poultry, pork and beef consumption, as well as to identify the importance of quality and health in meat choice. Data related to meat consumption in Slovakia for the last 10 years were evaluated and a consumer survey was conducted in Slovakia on a sample of 1,409 respondents, of which 1,372 were meat consumers. Using mathematical and statistical methods, it was pointed out the increasing meat consumption, as well as gender differences in meat consumption with an emphasis on higher poultry, pork and beef consumption by men compared to women. The results further showed that meat quality is considered equally by men and women, and key indicators are meat origin and composition. Furthermore, women prefer the consumption of Slovak meat and choose meat products based on the meat content, emulsifiers, proteins, water and fat content, while men focus on the meat content, emulsifiers and proteins. It can be also concluded that men respect the health principles in meat consumption less than women, and women are more afraid about food scandals and meat adulteration, which may negatively affect meat quality and safety. The results of the study provide valuable information for scientific research purposes, for meat companies and for consumers.

Consumer preference analysis on the attributes of samgyeopsal Korean cuisine and its market segmentation: Integrating conjoint analysis and K-means clustering.

Samgyeopsal is a popular Korean grilled dish with increasing recognition in the Philippines as a result of the Hallyu. The aim of this study was to analyze the preferability of Samgyeopsal attributes which includes the main entree, cheese inclusion, cooking style, price, brand, and drinks using Conjoint Analysis and market segmentation using k-means clustering. A total of 1018 responses were collected online through social media platforms by utilizing a convenience sampling approach. The results showed that the main entrée (46.314%) was found to be the most important attribute, followed by cheese (33.087%), price (9.361%), drinks (6.603%), and style (3.349%). In addition, k-means clustering identified 3 different market segments: high-value, core, and low-value consumers. Furthermore, this study formulated a marketing strategy that focused on enhancing the choice of meat, cheese, and price based on these 3 market segments. This study has significant implications for enhancing Samgyeopsal chain businesses and helping entrepreneurs with consumer preference on Samgyeopsal attributes. Finally, conjoint analysis with k-means clustering can be utilized and extended for evaluating food preferences worldwide.

Approach to assessing consumers’ purchasing choices for premium meat and meat products

The decision-making process of food choice among consumers has been significantly transformed at the present development stage. At present, consumers are guided by a large number of factors with regard to the choice of meat and meat products, a number of which have arisen against the background of increased information availability, the formation of the trend "healthy eating", significant changes in the external environment. At the moment, this issue is of particular relevance for producers of meat and meat products, because the classification of products in relation to their main criteria is an important aspect of the formation of product marketing in order to ensure a favourable position in the competition. At the moment the definition of the product by the consumer, in particular meat and meat products, in the format of "premium" occurs on the basis of a number of factors, but the general opinion that should be attributed to the "premium" quality of the product at the moment has not been formulated. This study attempts to identify the main criteria influencing consumer behaviour in relation to the choice of premium meat and meat products. Based on the results of the study, consumer activity was analysed in relation to the marketing relationship model with the consumer in relation to the choice of premium meat and meat products in Moscow. The main parameters, on the basis of which the perception of the product as a product of the "premium" class occurs, are formulated. The interrelation of a number of factors in relation to the formation of consumer behaviour when choosing meat and meat products of the "premium" class is noted. The main conclusions regarding the evaluation of the consumer's choice of purchasing meat and meat products of the "premium" class are formulated.

Assessment of the attributes that most affect the choice of minced meat and hamburgers

The objectives of this work were to identify the parameters that most influence Spanish consumers' choice of minced meat and hamburgers, and to determine the importance of different extrinsic attributes in meat products. A consumer survey was conducted by combining three methodologies: free listing task, rating the importance of different extrinsic attributes and a conjoint analysis. The free listing task showed that, of all the factors considered when selecting minced meat or hamburgers, price, expiration date, colour and appearance stood out. In the rating test, expiration date obtained the highest average score, followed by price and country of origin. The conjoint analysis showed consumers clearly preferred origin Spain, along with low price and the animal welfare label, which presented higher utility value than the sustainable packaging label. No presented label negatively impacted product choice. The information provided can be very useful for developing and marketing meat products that seek to meet today's consumer demands.

People's Values and Preferences about Meat Consumption in View of the Potential Environmental Impacts of Meat: A Mixed-methods Systematic Review.

Health is not the only aspect people consider when choosing to consume meat; environmental concerns about the impact of meat (production and distribution) can influence people's meat choices. We conducted a mixed-methods systematic review, searched six databases from inception to June 2020, and synthesised our findings into narrative forms. We integrated the evidence from quantitative and qualitative data sets into joint displays and assessed the confidence in the evidence for each review finding following the GRADE-CERQual approach. Of the 23,531 initial records, we included 70 studies: 56 quantitative, 12 qualitative, and 2 mixed-methods studies. We identified four main themes: (1) reasons for eating meat; (2) reasons for avoiding meat; (3) willingness to change meat consumption; and (4) willingness to pay more for environmentally friendly meat. The overall confidence was low for the reasons for eating and/or buying meat, for avoiding meat, and for willingness to change meat consumption, and was moderate for willingness to pay more for environmentally friendly meat. Regardless of people's general beliefs about meat and its impact on the environment, most people may be unwilling to change their meat consumption. Future research should address the current limitations of the research evidence to assess whether people are willing to make a change when properly informed.

How about choosing environmentally friendly beef? Exploring purchase intentions among Italian consumers

Abstract The increasing global demand for livestock products and its large environmental impact ask for urgent policy and managerial strategies. With regard to meat consumption, feasible actions relate to its reduction and orienting consumers toward more sustainable meat choices. The aim of the study is to investigate the determinants affecting meat consumers in their intention to buy beef whose label clearly expresses environmentally friendly characteristics. To do so, we hypothesized to apply an institutional system of ecological labeling on beef products. An extended framework based on the Theory of Planned Behavior was applied to understand the factors affecting the consumer decision-making process toward eco-labeled beef. A survey was conducted with 1139 consumers in Italy. Data were analyzed by means of confirmatory factor analysis and structural equation models. Results highlight that beef consumers are likely to change their habits, in favor of more sustainable beef choices. The analysis highlights that, together with consumer attitudes, social norms and perceived behavioral control, institutional trust and food shopping habits play an important role in activating the consumer's cognitive decision-making process toward more sustainable beef. Results add to the literature on the determinants of green food-choices and introduce new insights on the role of institutional trust in the intention to buy beef labeled with a public standard. Findings highlight that particular attention should be devoted to build trust for public institutions in order to promote sustainable food consumption behavior. Moreover, results validate previous studies on the effectiveness of information-based policies in fostering more sustainable consumption choices.

Exploring the dynamics of women consumer preference, attitude and behaviour towards meat and meat products consumption in India

Urbanisation and changing food habits in India have resulted in a shift in consumption from cereals to protein-based foods. Women play a major role in India in all activities related to food at household and therefore, the current paper reports the findings of the qualitative work conducted to understand women consumers' preference and perception towards meat and its attributes as a function of their awareness. The study collected the responses from 510 women residents of Metropolitan city of Bengaluru, India using questionnaires directly by face-to-face interviews and generated data on preference for fresh meat, purchase habits, value added meat products consumption, awareness about meat quality, and future expectations about meat sector. Findings from the current study indicate that, chicken is the most preferred meat (41.76%) while beef was least preferred (5.88%). The 40.59% of respondents preferred meat tenderness as an important eating quality followed by juiciness (37.06%) and flavor (12.94%). Consumers rated ritual slaughter, animal welfare and food safety as relevant issues in meat production, whereas regulations pertaining to meat production, processing of meat and food labelling were of minor significance. The study provide an insight into the significance of various consumer behaviour with respect to choice of meat, awareness on ritual slaughter, animal welfare and processing which is helpful in prioritizing future consumer research and policy decisions in India.

Consumer segmentation and motives for choice of cultured meat in two Chinese cities: Shanghai and Chengdu

PurposeThe widespread dietary adoption of cultured meat could provide important benefits to animal welfare, the environment, food safety and security. This study examines consumer segmentation and consumer motives for choice of cultured meat in China.Design/methodology/approachThe data were collected by means of a web-based questionnaire (n = 608) distributed in the two cites of Shanghai and Chengdu. Factor analysis, cluster analysis and path analysis were employed for data analysis.FindingsThree consumer segments were identified with regard to the acceptance of cultured meat in China: Conservatives (25.7%), Acceptors (41.9%) and Pioneers (32.4%). Significant differences were recognised in age, household income, education and household size between the three consumer segments. The following meat choice motives (MCMs) have significant influences on Chinese participants’ attitudes and/or purchase intentions towards cultured meat: usually eat, environmental concern, societal concern, mood, purchase convenience and price.Originality/valueThis is the first study to develop a factorial construct of MCMs based on a previous theoretical model of food choice motives (FCMs) in China. The study contributes understanding of choice motives for cultured meat in a non-Western setting, particularly in China - the country consuming the largest quantity of pork. Further, this is the first study to recognise segments that are directly based on consumer attitudes and purchase intentions towards cultured meat. The findings of this study will help global producers and policymakers to create effective promotion strategies and policies for this innovative product in developing countries, particularly in China.

Consumers' Perception and Preference for the Consumption of Wild Game Meat among Adults in Poland.

Wild game meat can be a healthier, safer, and more environmentally friendly alternative to meat from farm animals. The aims of this study were to know the preferences and opinions of Polish consumers regarding game meat and its use in their diet, and to identify consumer segments based on differences in individual game meat choices, concerns, and eating habits related to game meat. The survey was conducted using the platform for online surveys among 1261 adult Poles. Six clusters characterizing the behavior of game consumers were identified (casual consumers, occasional game gourmets, indifferent consumers, occasional consumers, accidental consumers, wild game lovers) and four clusters among those who do not eat game (uninterested, restricted, dislikers, fearful). It has been found that wild game is more often eaten by hunters and their family or friends. The most common reasons for not consuming game are high prices, low availability, no family tradition, and unacceptable taste. Many positive respondents eat game because of its nutritional value but are concerned about the potential health risks and lack of cooking skills. The results of this study indicate the need for information programs for consumers about this meat. They will provide guidance to meat companies about consumer preferences for game and allow them to develop appropriate marketing strategies.

Improving poultry meat and sales channels to address food safety concerns: consumers' preferences on poultry meat attributes

PurposeThis study explains Indonesian consumers' choice of poultry meat attributes and the willingness to pay (WTP) for these attributes using a discrete choice experiment.Design/methodology/approachThe survey was conducted for the traditional and modern channels and involved a sample of 440 respondents in the Greater Jakarta area. A discrete choice experiment was employed as the study framework and in designing the questionnaire. A multinomial logistic regression analysis was used to evaluate consumers' preference for poultry attributes in modern and traditional channels.FindingsConsumers preferred warm poultry meat, government certification and product information labeling on poultry meat. The WTP for warm poultry meat was the highest, which is indicating that freshness is crucial for consumers to ensure quality. Moreover, consumers had more trust in government certification than private certification for food safety and were willing to pay more for product information labeling on poultry meat.Practical implicationsThe government can use the model as a decision support to improve poultry meat quality at sales channels in Indonesia including to close sales channels where sick poultry are sold and thus address food safety concerns caused by the avian influenza outbreak.Originality/valueThis study shows that understanding the WTP for poultry meat attributes enables the government to control the poultry sales channels and stimulates producers to supply the market with a safer poultry meat quality using the price mechanism.

The impact of masculinity stress on preferences and willingness-to-pay for red meat

This work explores the effects of masculinity stress—distress arising from a perceived discrepancy with male gender norms—on red meat consumption, which has potentially substantial individual, collective, and ecological consequences. Across three studies, we demonstrate a positive indirect effect of masculinity stress on red meat consumption. This occurs through beliefs that meat consumption can augment masculinity—an effect which is moderated by one's self-assessed traditional masculinity (study 1). We further demonstrate attenuation of the effect of masculinity stress on red meat preference when a red meat product is associated with an out-group (i.e., women; study 2) and show that this effect does not extend to women. In study 3, we show that the effect of masculinity stress on choice of red meat is attenuated following a masculinity affirmation. We finish with a detailed discussion of implications and directions for future research. Taken together, we provide convergent evidence that masculinity stress is associated with red meat preference, and that this preference can be discouraged by leveraging out-group reference information and masculinity affirmation. In so doing, this research provides a series of contributions to the literatures on meat eating and vegetarianism specifically, as well as gender identity maintenance more broadly.

To Purchase or Not to Purchase? Drivers of Consumers’ Preferences for Animal Welfare in Their Meat Choice

This study investigates the relevance of psychological constructs in determining consumer intention to buy and Willingness-To-Pay (WTP) for a processed meat product, cured ham, differentiated by the attributes of animal welfare, ham variety, and price. Data obtained from an online survey conducted in Germany was used to estimate an integrated choice and latent variable (ICLV) model, which is based on an extension of the Theory of Planned Behavior (TPB) framework. There are two consumer segments that are identified: one that is highly price sensitive in its product choice and one that gives roughly equal weight to the animal welfare, ham variety, and price attributes. The ICLV model shows consistency across the two groups regarding the importance of psychological constructs—moral norms, attitude, and perceived behavioral control—in explaining respondent intentions to buy cured ham and their stated product choice. Subjective norms, however, are only a significant determinant of consumer intention to buy cured ham for the price sensitive consumer group.