Consumers want pork with ‘adjectives'

D’Souza, D.N.; Cleary, David; Hewitt, R. J. E.

doi:10.1071/an17362

Cited by 7 publications

(5 citation statements)

References 32 publications

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“…All possible beef cuts are defined and described in the Institutional Meat Purchase Specifications and Handbook of Australian Meat 7th Edition [15,38]. Although the uniformity of cut can be roughly defined as the consistency in shape and size of all cuts in one package or at one butcher shelf, this attribute needs to be better explained to consumers [39].…”

Section: Cutmentioning

confidence: 99%

Quality Multiverse of Beef and Pork Meat in a Single Score

Rajic

Simunovic

Djordjević

et al. 2022

Foods

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The rationale behind this review is the potential of developing a single score tool for meat quality evaluation based on visual and sensorial assessments of fresh meat. Based on the known sensory wheel concept, the first step was to create quality wheels capturing most common intrinsic and extrinsic quality cues of pork and beef outlined in the latest scientific papers. This resulted in identifying meat color, sensory characteristics and fat content as the most important intrinsic quality cues of fresh beef and pork. Furthermore, the highest number of studies showed the importance of price, certification logos and brand for beef quality evaluation. According to recent articles, price, breed, animal welfare and a veterinary certificate are the most important extrinsic attributes for pork consumers. The second step was to develop a single-score tool named the “Meat quality index”. It has been developed in line with published approaches of different total quality index concepts used in the food sector, providing insights into its application in the meat sector. As a result, this review proposes a unique approach in using quality index application, through the consumer’s preferences aspect of fresh meat.

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Section: Cutmentioning

confidence: 99%

Quality Multiverse of Beef and Pork Meat in a Single Score

Rajic

Simunovic

Djordjević

et al. 2022

Foods

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“…However, it was shown that WTP for marbling is also affected by credence attributes as animal welfare knowledge. In this regard, it would appear that only a small proportion of consumers (at least in Australia) is willing to pay a premium for animal welfare, even though most would rate this as being very important (D'Souza et al, 2017). This could explain the unsteady response for higher WTP for marbled pork by both critical and non-critical consumers with regard to animal welfare.…”

Section: Willingness To Pay For Different Attributes Of Boneless Porkmentioning

confidence: 99%

“…On the other hand, only a few extrinsic cues have been easily available because fresh meat is a largely unbranded product. Some of these 'adjectives' or credence attributes are animal welfare, product safety, health claims and environment (D'Souza, Cleary, & Hewitt, 2017). Credence attributes play an important role in consumer choice, with these differing across countries.…”

Section: Introductionmentioning

confidence: 99%

Credence cues of pork are more important than consumers' culinary skills to boost their purchasing intention

et al. 2019

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The role of consumers' culinary skills on purchasing cues of pork, with emphasis on niche demands (outdoor husbandry and/or certified organic), was assessed in crosscountry regions of Spain (Catalonia and Aragon) and Portugal (North). A sample of 974 respondents answered an on-line survey with questions regarding consumer purchasing habits, product involvement and intrinsic and credence attributes. They also chose between two contrasting boneless pork loins and express willingness to pay (WTP) for different product scenarios with different pig farm facilities and for organic pork standards. Two optimal segments were identified based on foodrelated habits: 'uninvolved' and 'innovative cook lovers', both similarly balanced across socio-demographics, score for credence attributes or consumer involvement dimensions. Overall mean WTP premium across countries was 11.8% for marbled pork, 20.0% for outdoor pork and 24.3% for organic logo stamp. Credence cues of pork claiming health issues (absence of antibiotics and hormone residues) rather than consumers' culinary skills defined the WTP for niche pork in these regions. (Grunert, Sonntag, Glanz-Chanos, & Forum, 2018). Consumers' food-related lifestyles may affect purchasing cues of meat. Convenience-oriented consumers dislike food shopping, display less enjoyment in meal preparation, have fewer cooking skills, are accustomed to eating alone, and breaking down meals, whereas consumers that produce (or prosumers) receive utility in cooking (Casini et al., 2019). These consumer segments expressed differences in WTP for saving time in cooking, but little research is carried out to assess the effects of consumer culinary skills on purchasing cues of niche pork

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“…Pork meat is the most consumed red meat all around the world 9 . China and European countries are the most pork meat product consuming regions.…”

Section: Introductionmentioning

confidence: 99%

“…8 Pork meat is the most consumed red meat all around the world. 9 China and European countries are the most pork meat product consuming regions. Especially, in Europe, the pork consumption rate for 2021 is 20.087 million tons, 10 and pork farming requires two times more freshwater than soybean production and four times more water than seitan protein, 11 and 100 g of swine protein requires 10.7 m 2 land use.…”

Section: Introductionmentioning

confidence: 99%

Comparison of life cycle assessments and nutritional contents of soy protein and wheat protein (seitan) based vegan bacon products for human and environmental health

Yusuf

2023

J Sci Food Agric

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BACKGROUND: High amounts of meat consumption cause cardiometabolic diseases and higher mortality rates. Animal farming creates the highest amounts of methane emissions as a result of manure. Therefore, plant-based meat analogues are popular among flexitarian, vegetarian and vegan consumers. Similar to other meat substitutes, plant-based pork products are attractive both for manufacturers and consumers who are looking for healthy and environmentally friendly food solutions.RESULTS: In the present study, soy protein and seitan protein-based bacon food products were evaluated by life cycle assessment (LCA) for global warming, terrestrial acidification, terrestrial toxicity, water consumption, freshwater eutrophication and human carcinogenic toxicity. Moreover, the nutritional characteristics of plant-based bacon products were compared with each other, and seitan protein-based bacon demonstrated more elevated amounts of protein content than pork bacon. According to LCA, the present study has demonstrated the heating of plant-based bacon products with induction, ceramic and electric stoves before consumption. The packaging and packaging materials of plant-based bacon products showed lower environmental impacts compared to the high-risk factors such as petroleum production and diesel combustion. CONCLUSION: Soy protein and seitan-based bacon alternatives were low in fat content, and seitan protein-based bacon provides more protein content than original bacon. Moreover, the highest risks of environmental and human health effects of bacon substitutes have not come from individual activities and/or food production, but from side industries that cause the highest amounts of environmental issues crucial for food production and transportation.

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Consumers want pork with ‘adjectives'

Cited by 7 publications

References 32 publications

Quality Multiverse of Beef and Pork Meat in a Single Score

Quality Multiverse of Beef and Pork Meat in a Single Score

Credence cues of pork are more important than consumers' culinary skills to boost their purchasing intention

Comparison of life cycle assessments and nutritional contents of soy protein and wheat protein (seitan) based vegan bacon products for human and environmental health

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