Choice Of Meat Research Articles

Conjoint analysis on Mongolian meat consumption

The diet in Mongolia is essentially based on animal products: meat, considered as "red food", and dairy products, "white food". Related to urbanization and changes of lifestyle, Mongolian food consumption structure is changing. But, meat is still important food for Mongolians. Therefore, Improvement of meat quality and meat safety issues is core issues of meat production and meat consumption. The study applied conjoint analysis methodology for consumer choice of meat. In result of Conjoint Analysis, Mongolians prefer good price and high fat content meat and safety meat. In future, the Mongolian Government should be oriented meat production and supply with trade mark and increase a production of Mongolian Brand meat. DOI: http://dx.doi.org/10.5564/mjas.v11i2.234 Mongolian Journal of Agricultural Sciences Vol.11(2) 2013 pp.133-137

Communicating the environmental impact of meat production: challenges in the development of a Swedish meat guide

Environmental impacts from food consumption are dominated by the consumption of livestock products. Changes in consumption patterns are necessary to reduce these impacts. Information is a policy instrument that can influence consumers to make more sustainable choices, as well as increasing awareness of the problem and hence creating acceptance for financial policy instruments, e.g. taxes. Environmental studies of livestock often focus on greenhouse gas emissions. Although the carbon footprint of meat correlates with several other impact categories, there is a risk of conflicts with categories such as biodiversity loss, pesticide use and animal welfare. In an interdisciplinary project, a consumer guide was developed to assist Swedish consumers and food professionals at retail level in making less environmentally harmful meat choices and to act as a communication tool, raising awareness of the different environmental aspects of meat production and potential conflicts with animal welfare. A series of design requirements were established for the guide as regards communication and environmental assessment from a life cycle perspective. Following these, four indicators (carbon footprint, biodiversity, use of pesticides and animal welfare) were chosen to represent the impact on the environment and animal welfare from different choices of meat and other protein sources. For each indicator, criteria were developed that placed the products included in the meat guide in one of three different groups, represented by the well-known traffic light system of red/yellow/green. This first attempt to develop a meat guide for the Swedish market has several limitations, but should provide valuable guidance to consumers and can act as a basis for discussion in the important task of decreasing meat consumption and choosing better meat alternatives.

Impact of meat type, methods of production, fat content, price and carbon footprint information on meat choice

Impact of meat type, methods of production, fat content, price and carbon footprint information on meat choice

The Effect of Breed, Age and Fasting Status on Macro-nutrient Composition of Meat from Goat Breeds of North-Western Nigeria

Carcasses of 32 male goats matching Conformation Score 3 of the Australian standard for live goat evaluation, were randomly assigned to a 2x2x2 factorial experiment involving two breeds (Sahel, Sokoto Red), two ages (young, mature) and two fasting states (fasted, non-fasted) with four replicates. one and a half centimeter thick samples of the Longissimus dorsi muscle cut between the 12th and 13th ribs of the right halves of the carcasses were analyzed according to AOAC (1990) and found to contain an average of 75.59, 19.19, 3.67 and 1.55% moisture, protein, fat and total ash, respectively. None of the nutrients was affected significantly (P>0.05) by breed, age and fasting status (P>0.05). This may imply that the three factors need not feature as major considerations in the choice of goat meat for nutritional advantage in the study area.

Description of prepared foods around recreation center in low income neighborhoods in Baltimore City

Low income African Americans in Baltimore get most of their calories from foods that are high in fat and sugar, with a high proportion coming from carry‐outs and other prepared food sources. However, little is known about Baltimore City's hundreds of carry‐out restaurants. We conducted an assessment of the prepared food environment in low income areas of Baltimore City using an observational checklist. We assessed 13 carry‐outs within a 1 km radius of recreation centers that are currently participating in the Baltimore Healthy Eating Zones trial. Over 60% of the carry‐outs are owned/managed by people of Korean descent. 70% are behind‐the‐glass type of stores, with little direct contact with customers. Only one store had healthy foods listed on the menu. The most common healthy foods is a low fat meat sandwich (92%). 77% had a choice of meat and 31% had a choice of vegetable for the sandwich. Moreover, 23% had salad as an entrée and 38% offered watermelon slices (seasonal). 70% were promoting combo meal that includes fries and soda. Our findings will be used to develop an intervention for carry‐outs to test the feasibility of increasing the availability of healthy options, improved signage, portion size modification, healthier food preparation methods and carryout/restaurant staff training on consumer food purchasing behavior.Funding provided by the Diabetes Research and Training CenterGrant Funding Source: Diabetes Research and Training Center

Consumer choice of broiler meat: The effects of country of origin and production methods

An increasing interest and concern among consumers in the ways in which food is produced has led to a need for differentiation in production methods in directions valued by consumers. In this study we used a choice experiment to analyse the importance of the production method, such as organic production and methods emphasising animal welfare or consumer health, and country of origin on the selection of broiler meat by Finnish consumers. The results revealed very strong positive perceptions of domestically produced broiler products. The effect of production method was significant but minor. Emphasising animal welfare in production particularly increased the probability of consumer choice. We also tested the effect of providing production information either in labels or verbally, and found that well-established labels have positive impacts whereas non-familiar labels may be counter-productive. Latent class analysis revealed the heterogeneity of consumer preferences, but did not facilitate the profiling of consumer groups based on socioeconomic data.

Consumers' motivational associations favoring free-range meat or less meat

The present paper analyzed the motivational orientations of consumers who choose to eat (1) small portions of meat or (2) ethically distinctive meat, such as free-range meat, in relation to the motivational orientations of their opposites. Going beyond the conventional approach to consumer behavior, our work builds on recent insights in motivational psychology about the ways in which people may approach matches or avoid mismatches to the desired end-state of “getting enough nourishment by eating the right food”. Consumers who tend to approach matches are often focused on choosing the best alternatives from their choice set (chronic promotion focus). Consumers who tend to avoid mismatches are often focused on rejecting unacceptable alternatives from their choice set (chronic prevention focus). Distinguishing these two motivational orientations provides a scientific basis for the aim to foster more sustainable food consumption and production patterns. Our approach involves a systematic analysis of consumers' goal orientations regarding meat choices. We examined how a sample of Dutch consumers ( n = 939) described their chronic motivational orientations regarding food, their own meat choices and, about two weeks later, their promotion- and prevention-oriented associations favoring either small portions of meat and free-range meat or their opposites. Largely in line with our hypotheses we found that consumers with a chronic prevention orientation avoided the mismatch of “large portions”. Also, those of them who paid the premium price of free-range meat considered eating “meat produced by intensive farming“ a mismatch. Conversely, if consumers with a chronic promotion orientation paid the premium price of free-range meat, they considered this the best alternative from their choice set. Accordingly, choosing a small portion of meat was often approached with a prevention orientation and choosing free-range meat with either a prevention or a promotion orientation. These differences in motivational orientation underline that the pursuit of sustainability requires careful consideration of not just undesirable but also of desirable alternatives.

Towards more sustainable food choices: Value priorities and motivational orientations

This paper aims to improve our understanding of food choices that are more sustainable in terms of moral and health aspects of eating. The aim of sustainability may require that people in Western countries choose to eat smaller quantities of meat as well as types of meat that are produced in a more responsible way. Focusing on mediators of the relationship between broad universalistic values and meat choices, we examined how involvement in food can be separated into promotion-oriented and prevention-oriented motivational goals. In a survey among 1530 Dutch consumers we found that most of the basic human values were to a certain extent related to the direction of the food choice motives. However, giving priority to universalism appeared to be unique in its impact on food choices favouring less meat or free-range meat. This impact was weak but robust and it was mediated by prevention-oriented food choice motives together with a high level of involvement in food and motive-congruent animal friendly attitudes.

Meat fatty acid composition of llama ( Lama glama) reared in the Andean highlands

This study reports the results of the chemical analysis of the Longissimus thoracis and lumborum taken from 20 llama males, reared in the Andean highlands. The animals were slaughtered at 25 months and had a mean final body weight of 63 kg. Llama meat shows a low fat (3.51%) and cholesterol content (56.29 mg/100 g). The fatty acid composition in llama meat contains 50.34% saturated fatty acids, 42.48% monounsaturated fatty acids and 7.18% polyunsaturated fatty acids. Llama meat appears to be a healthy alternative red meat choice.

Consumer Sensory Evaluations of Goat Meat Are Similar to Other Red Meats

Abstract The purpose of this research was to determine consumer acceptability and ability to identify goat meat in comparison to beef, pork, and lamb in a preliminary study of market potential of goat meat in the southeastern U.S.Aconvenience sample of 67 subjects from a southeastern university completed a questionnaire regarding factors influencing purchasing decisions. Following completion of the questionnaire, sensory evaluations including acceptability and identification testing were completed independently. Although subjects indicated their unwillingness to purchase goat meat, sensory analysis indicated that goat was an acceptable red meat and was indistinguishable from other red meats. Marketing campaigns to change consumer perceptions of goat as an acceptable meat choice may be appropriate.

Attributes valued in bovine meat choice by the supermarket’s consumer in Temuco, IX Region, Chile.

n order to establish the attributes that affect the purchase decision process of bovine meat, to assess the relative importance of meat’s country of origin and price, and to detect differences among population segments, a poll was conducted to a sample of 260 supermarket’s customers. The sample was stratified by gender, socio-economic status and age. The results indicate that the most important attributes were taste and softness, followed by price. The meat’s country of origin (national or imported) is more important (60%) than price (40%), when choosing the purchase; except in the younger people’s segment. A discount of 15% in the price of the imported meat does not affect consumer’s preference for national meat. Con el proposito de determinar los atributos valorados en el proceso de decision de compra de consumidores habituales de carne bovina en supermercados de Temuco, IX Region de La Araucania, Chile, evaluar la importancia relativa de la nacionalidad de procedencia y del precio y, detectar diferencias entre distintos estratos poblacionales, se realizo una encuesta en once supermercados a una muestra de 260 personas, estratificada por genero, grupo socioeconomico y edad. Se obtuvo que los atributos mas valorados en la compra fueron sabor y blandura, seguidos en importancia por el precio. El pais de origen presento una ponderacion cercana al 60% en la eleccion de estos consumidores, mientras que la importancia relativa del precio se encontro alrededor del 40%, siendo este levemente mas relevante en el segmento de personas mas jovenes. Los consumidores expresaron una perdida de utilidad frente a la carne importada, la cual no logro ser compensada por un descuento de un 15% en su precio.

Consumer perceptions of poultry meat: a qualitative analysis

Consumer studies of meat have tended to use quantitative methodologies providing a wealth of statistically malleable information, but little in‐depth insight into consumer perceptions of meat. The aim of the present study was therefore, to understand factors perceived important in the selection of chicken meat, using qualitative methodology. Focus group discussions were tape recorded, transcribed verbatim and content analysed for major themes. Themes arising implied that “appearance” and “convenience” were the most important determinants of choice of chicken meat and these factors appeared to be associated with perceptions of freshness, healthiness, product versatility and concepts of value. A descriptive model has been developed to illustrate the interrelationship between factors affecting chicken meat choice. This study indicates that those involved in the production and retailing of chicken products should concentrate upon product appearance and convenience as market drivers for their products.

Effect of Sodium Tripolyphosphate (STPP) to Physicochemical and Sensory Characteristics of Turkey Nuggets Derived from White and Dark Turkey Meats

Turkey meat is a well-known foodstuff and source of protein in the United States, while in Indonesia turkey meat has not yet optimally processed as a foodstuff. The advantages of turkey meat are: has low calorie, high protein than other poultry meats, and good source of vitamin and mineral. Contrary to chicken meat, turkey meat has low fat content and high collagen, and therefore makes the meat very tough. This research was using two kinds of meat, the white meat (the breast) and the dark meat (the leg) for nuggets. These two parts have different characteristics, physically as well as chemically. This research was designed in a Nested Randomized Design where STPP were subjected to each part of turkey meat in four levels, 0.0, 0.2, 0.4 and 6.0%, respectively. The objective of this research was to find the most effectiveness of STPP and the most acceptable turkey nuggets. The results of this research were that STPP 0.6% was the best choice for white meat and STPP 0.4% was the best choice of dark meat.

Social Acceptability’s Role in an Expanded Rational Expectations Model of Intention to Consume an Innovative Meat Product in a Restaurant Setting

American consumers expect variety in their food choices and dining experiences. Marketers and producers are using innovation to keep pace with consumers’ desires for new and unusual food items. Exotic game such as emu offers consumers new experiences and variety in their meat choices. Past research has indicated social acceptability may be an important component in marketing these new innovative meat products. This investigation used Sapp’s expanded rational expectations intention model, a depiction of Ajzen and Fishbein’s theory of reasoned action, to investigate consumers’ intentions to try an innovative meat product in a restaurant setting. The expanded model added social acceptability and knowledge as additional constructs to Ajzen and Fishbein’s rational expectations model. Social acceptability had significant causal path estimates for attitude, subjective norm, and intention. This study is further confirmation of social acceptability as a possible new addition to Ajzen and Fishbein’s theory.

Ground Ostrich: A Comparison with Ground Beef

The traditional red meat of the US diet is beef. Although lean choices are possible with beef, US consumers desiring even leaner red meat choices, due to diet restrictions or an overall intent to eat more healthfully, want other choices. A newcomer to the red meat scene is ostrich meat. Will US consumers accept ostrich meat? Only a few controlled studies using ostrich have been completed. In 1998, Paleari et al (1) compared ostrich to turkey and bovine meat. The weakness in this study was the use of milking animals too old to continue to produce milk to represent bovine. Horbanczuk et al (2) examined cholesterol and fatty acid content of Blue Neck vs Red Neck ostrich and found no significant difference.

Attitudes towards food containing fats in subjects of different body size.

The present study was aimed at verifying the hypothesis that individuals belonging to different classes of BMI could show diversities in attitudes and beliefs toward the consumption of food containing fat within the Fishbein and Ajzen framework. Nine hundred and seventy-five families out of 1200 participated in a study aimed at assessing attitudes towards the consumption of foods containing fats. Only subjects over 17 years of age with BMI values over 18.5 kg/m2 were included in the present study. The recruited families were asked to record their food consumption for 7 days according to a mixed technique including the weighed inventory method and the individual daily record of food consumption. Each individual also completed a questionnaire containing questions on belief, attitude and intention items based on Ajzen and Fishbein's model. All questions were related to the consumption of eight foods containing fats. The main finding was an absence of differences in attitudes and beliefs towards foods containing fats between the two groups of normal weight and overweight subjects, obtained by the regression analysis. The subjective measure of habit outweighed attitude in the impact on intention of consuming. Evidence of something to be further investigated comes from the first Principal Component that showed the cognitive 'Beliefs on gaining weight and getting fat' was the best summary of information in relation to the choice of red meat for the group of normal weight subjects, whereas the same belief was the best summary of information in relation to the choice of butter and cheese for the group of overweight subjects. Attitudes and beliefs play a similar role in the choice of foods containing fats in the two groups of people considered. Habit was found to be an important predictor of behaviour for both the two groups of subjects. With attempts to modify diet, habit may serve as a barrier to change. Thus, elucidating the roles played by these variables is crucial to developing effective future intervention strategies. However, the slight difference found in the cognitive belief on gaining weight and getting fat for red meat, butter and cheese suggests that further investigations on opinions about the role of certain foods will be useful.

Effects of Product Origin and Selected Demographics on Consumer Choice of Red Meats

A multinomial nonlinear nested logit model is used to test data from a stated preference questionnaire to examine the potential effect of identified product and consumer characteristics on the probability of afresh meat product being purchased. The target market of the study is western Canada, and the questionnaire is directed to randomly selected households in major cities in this region. Fresh beef products from Alberta are generally preferred by these consumers over fresh beef products from other parts of Canada. For pork, consumers are indifferent between products of Alberta and those of other Canadian origin. However, fresh beef and pork products from Canada are preferred to products from the United States. The results support origin branding of Alberta beef, but not Alberta pork. Consumer age, household income and family size all have an effect on meat choices.

Reported Reasons for Meat Avoidance

A variety of meats is eaten in different areas of the world. The choice of species for consumption is limited by availability and influenced by geographical area. But of greater influence in the choice of meat are cultural influences, whether derived from religion or modern philosophies of vegetarianism.

Preparation Method and Final Internal Temperature Influences on Boneless Pork Loin Roast Quality Characteristics

Nationally pork is selected as a meat choice approximately 25% of the time. Characterizing yield and quality attributes may enhance consumption of lean pork cuts. Yield and quality evaluation of 1.4 kg boneless pork loins (NAMP No. 414) roasted in a 162.8°C conventional oven was completed using a strip split plot experimental design, a two {two internal temperatures (71, 82°C)} × three {three cooking methods {roast, braise, cook in bag}} factorial treatment design and four replications. Dependent variable measurements included yield, color, expressible moisture and objective tenderness (LEE Kramer Shear). Sensory tenderness, juiciness and pork flavor intensity were evaluated using a 15 cm anchored line (1 = less tender, dry and lack of flavor; 15 = tender, moist and abundance of flavor). Yield and sensory characteristics were not different for roasts cooked to 71 or 82°C (P<.05). Yields were greater for loins that were roasted than for the other cooking methods. Sensory panelists evaluated roasts cooked in a bag as less tender and as having less pork flavor intensity than those roasts that were braised or roasted. Pork flavor intensity of roasts cooked in the bag was less than braised or roasted loins. Surface browning and expressible moisture was increased when loins were roasted. Less energy (LEE Kramer) was required to shear braised roasts than those cooked in the bag. Kramer peak force was least for loins that were roasted to 82°C and braised or cooked in the bag to 71°C. Internal temperature does not influence yield and sensory attributes. While roasting loins improves yield, quality characteristics of boneless pork loin roasts are influenced by internal temperature and cooking method. Cooking in a bag is not recommended as a method for preparing pork roasts as sensory qualities are diminished. As roast characteristics vary with cooking method, a foodservice manager can select a preparation method to maximize the desired outcome.

MEAT CHOICES AND COOKERY METHODS OF NEBRASKANS1

A random sample of Nebraskans was surveyed by telephone to identify the types and cuts of meats consumed and cookery methods used to prepare them. Meat was eaten at 14%, 77%, and 88% of the breakfast, noon, and evening meals, respectively. Beef was chosen most often; pork and poultry were chosen less frequently, and seafood the least frequently (42%, 23%, 22%, and <10%, respectively, of the time meat was consumed). More than one-half of the time beef was eaten, ground beef was selected. Ham was the most common cut of pork (25% of the time pork was chosen). Beef and pork were most often fried, whereas poultry was roasted about as often as fried. Nearly one-half of poultry consumers removed the skin before and one-third removed the skin after cooking. These survey data indicate that consumer education should focus on increasing lean meat choices and on low-fat meat cookery methods.