Consumer preferences for red deer meat: a discrete choice analysis considering attitudes towards wild game meat and hunting

Demartini, Eugenio; Vecchiato, Daniel; Tempesta, Tiziano; Gaviglio, Anna; Viganò, Roberto

doi:10.1016/j.meatsci.2018.07.031

Cited by 63 publications

(81 citation statements)

References 61 publications

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“…In this study, it was shown that consumers who assessed the importance of the taste of game higher than other features were those who consumed it more often, and probably will consume it more often in the future. The results obtained are consistent with recent studies, but the relation between taste significance and eating frequency has not been verified so far [ 56 , 58 , 59 , 60 , 61 ].…”

Section: Discussionsupporting

confidence: 84%

“…It was found that Polish consumers who pay more attention to this attribute tend to eat game less frequently. Similarly, Italian consumers with negative attitudes towards game meat stated difficulties in terms of cooking as a one of the most important factors that stopped them from eating game meat [ 60 ]. Tomasevic [ 35 ] proved that preparing game can be perceived as an opportunity to present one’s cooking skills.…”

Section: Discussionmentioning

confidence: 99%

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Game Meat Consumption—Conscious Choice or Just a Game?

Niewiadomska

Kosicka-Gębska

Gębski

et al. 2020

Foods

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Game meat is constantly present on the European meat market, but a limited number of consumers are interested in its consumption. Considering the unique features of wild animal meat, we should explore what pushes consumers to include it in their diet. To identify the motives determining the choice of game meat, a quantitative survey based on the computer-assisted telephone interview (CATI) method was conducted among 450 participants. The statistical analysis based on the logistic regression model allowed us to assess the significance of emotional motives leading to game eating and to investigate the importance of the rational motives related to the quality attributes of game for consumers. It was shown that rational motives influence the consumers’ choice more than emotional factors, while the most important motives are connected with healthcare issues. Consumers, for whom the crucial attributes of quality are taste, nutritional value, and low fat content, constitute a group that might more often include game in their diet in the future. Among the emotional motives, the familiarity, described as a feeling of knowing the product, also has a statistically significant impact on the consumers’ choice. The results obtained may be useful for academic theoreticians and market experts as well.

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Section: Discussionsupporting

confidence: 84%

Section: Discussionmentioning

confidence: 99%

Game Meat Consumption—Conscious Choice or Just a Game?

Niewiadomska

Kosicka-Gębska

Gębski

et al. 2020

Foods

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“…Also, its nutritional quality allows consumers to follow a healthy diet due to its low fat and saturated fatty acid content and high protein and trace mineral content [1]. Despite not being widely produced and consumed worldwide, the demand of this meat has increased in Europe over the last few decades; even consumers pay a higher price for it [2]. There is a wide variety of products elaborated with meat; nevertheless, burgers are one of the most popular due to the combination of convenience and low price, along with sensorial properties.…”

Section: Introductionmentioning

confidence: 99%

Effect of Wine Lees as Alternative Antioxidants on Physicochemical and Sensorial Composition of Deer Burgers Stored during Chilled Storage

et al. 2020

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Wine lees from two grape varieties (Vitis vinifera L. Cv. “verdejo” and “palomino”) were studied as natural preservatives in deer burgers compared with the traditional additive sodium ascorbate. Burgers packed in modified atmosphere packaging and stored in refrigeration were analyzed at 0, 4, 8, and 12 days. The addition of lees (2.5% and 5%) produced a reduction of pH and variations in color (L* and a*), higher antioxidant capacity and phenolic content, lower lipid and protein oxidation, and the inhibition of psychotrophic aerobic bacteria and enterobacteria during the storage time. Likewise, burgers with lees kept the aldehydes concentration (volatile compounds indicators of lipid oxidation) over storage time, while esters, acids, and other compounds, previously present in lees, increased. These changes provided new odor and taste attributes like wine, bakery, and raisin notes. Therefore, the addition of wine lees had an antioxidant and antimicrobial effect and produced new sensory attributes in deer burgers.

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“…Several studies have shown that wild ruminant fat has a favourable ratio of ω6/ω3 fatty acids (Valencak et al , 2015), with a good conjugated linoleic acid (CLA) content (Secchiari et al , 2001; Phillip et al , 2007). Due to both its peculiar intrinsic and extrinsic features, the consumer trend of game meat is rapidly growing (Piasentier et al , 2005; Demartini et al , 2018; Marescotti et al , 2019).…”

Section: Introductionmentioning

confidence: 99%

Quality parameters of hunted game meat: Sensory analysis and pH monitoring

Viganò¹,

Demartini

Riccardi

et al. 2019

Ital J Food Safety

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The aim of the present research is to propose a new, quick and objective method for the certification of hunted and/or culled wild game meat quality and to monitor its origin and the hunting practices adopted by hunters. The expected deliverable is a new labelling scheme for Italian hunted wild game meat that will guarantee high quality and safety standards for consumers and will decrease transaction costs of the supply chains. During the 2015, 2016 and 2017 hunting seasons, 1,056 hunted wild ungulates were sampled. Specifically, alpine chamois (n=537), roe deer (n=113), red deer (n=342) and wild boar (n=64), which were all hunted in the VCO2-Ossola Nord hunting district (Verbania Province, Piedmont, Italy). Samples of the longissimus dorsi were collected to evaluate the nutritional parameters and the acid profiles of the products. As a measure of meat quality, pH values have been recorded after slaughtering by inserting a probe in the semimembranosus muscle. The results were categorized as DFD (pH≥6,2), intermediate DFD (5,8≤pH<6,2) and high-quality meat (pH <5,8). As explanatory variables for the quality of wild game meat, differences based on age, gender and hunting practices were considered. Concerning the latter variables, measures were collected from animals received at hunting districts control centers by trained technicians who also collected information on the hunting practices, i.e., bleeding and evisceration of the carcasses and number of shots. Nutritional values showed low fat (<3 g per 100 g), low saturated fat (<1,5 g per 100 g) and high protein contents. Furthermore, wild game meat has high values of ω3 and CLA, ensuring a positive ω6/ω3 ratio. Differences were found in the concentrations of fat between age and gender, considering that during the mating season, adult males’ weight loss can exceed 40%. Hunting practices seem to affect meat quality.

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Consumer preferences for red deer meat: a discrete choice analysis considering attitudes towards wild game meat and hunting

Cited by 63 publications

References 61 publications

Game Meat Consumption—Conscious Choice or Just a Game?

Game Meat Consumption—Conscious Choice or Just a Game?

Effect of Wine Lees as Alternative Antioxidants on Physicochemical and Sensorial Composition of Deer Burgers Stored during Chilled Storage

Quality parameters of hunted game meat: Sensory analysis and pH monitoring

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