Sensory Perceptions and New Consumer Attitudes to Meat

Frank, Damian; Oytam, Yalchin; Hughes, Joanne

doi:10.1016/b978-0-08-100593-4.00028-x

Cited by 23 publications

(23 citation statements)

References 203 publications

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“…Among the skeptical consumers, a large proportion were from the millennial generation (35% were aged 18-30 years old, 28% were aged 31-45 years old). There has been some debate regarding the exact ages of millennials (born between 1980and 1995or between 1982and 2004McCormick, 2016), but they are characterized as being heavy users of technology and having access to frequently updated information and telecommunication technologies (Newbold & Scott, 2017); however, many have had little contact with modern animal production practices (Frank, Oytam, & Hughes, 2017). They consider themselves to be well informed (Brown & Vergragt, 2016) and are more self-involved than previous generations (i.e., Generation X, baby boomers; Bergman, Fearrington, Davenport, & Bergman, 2011).…”

Section: Skeptical Consumersmentioning

confidence: 99%

Consumer Attitudes Toward Animal Welfare-Friendly Products and Willingness to Pay: Exploration of Mexican Market Segments

Lama

Estévez-Moreno

Villarroel

et al. 2018

Journal of Applied Animal Welfare Science

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The study aim was to identify consumer segmentation based on nonhuman animal welfare (AW) attitudes and their relationship with demographic features and willingness to pay (WTP) for welfare-friendly products (WFP) in Mexico. Personal interviews were conducted with 843 Mexican consumers who stated they purchased most of the animal products in their home. Respondents were selected using a quota sampling method with age, gender, education, and origin as quota control variables. The multivariate analysis suggested there were three clusters or consumer profiles labeled "skeptical," "concerned," and "ethical," which helped explain the association between AW attitudes, some demographic variables, and WTP for WFP. This study is one of the first to address consumer profiling in Latin America, and the findings could have implications for the commercialization of WFP. Hence, customers should receive information to consider welfare innovations when deciding to purchase animal products. The growth of the WFP food market establishes an element of a far more multifaceted phenomenon of sustainable consumption and support of a new paradigm called responsible marketing in emerging markets such as Mexico.

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Section: Skeptical Consumersmentioning

confidence: 99%

Consumer Attitudes Toward Animal Welfare-Friendly Products and Willingness to Pay: Exploration of Mexican Market Segments

Lama

Estévez-Moreno

Villarroel

et al. 2018

Journal of Applied Animal Welfare Science

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“…Beef burgers are one of the most common fast food products in many developed countries in Europe, America and East Asia (Market Research Engine, 2018;Nathwani, 2017). Unfortunately, despite the increasing number of studies proving the lack of influence of SFA cardiovascular disease, present meat fat phobia, (especially fear of saturated or "solid" animal fats), nutritional value of beef fat is questioned by some public health authorities (Frank, Oytam, & Hughes, 2017;Siri-Tarino, Sun, Hu, & Krauss, 2010). Previous generations of consumers, among others in East and Southeast Asia, were choosing fat pieces of meat because of their better sensory features.…”

Section: Introductionmentioning

confidence: 99%

Influence of tallow replacement by oat β-glucan and canola oil on the fatty acid and volatile compound profiles of low-fat beef burgers

Szpicer

Onopiuk

Półtorak

et al. 2019

CyTA - Journal of Food

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“…La carne es un alimento que ha estado ligado a la evolución de la humanidad, con un impacto significativo en el desarrollo cognitivo, morfofisiológico y en el entorno social (Pereira y Vicente 2017). Su importancia radica en la condición de ser un alimento catalogado como buena fuente de proteína, grasa, vitaminas (niacina, colina y B12), minerales (hierro, calcio, selenio y zinc) y de aminoácidos esenciales (fenilalanina, valina, treonina, triptófano, isoleucina, metionina, lisina y leucina) (Scollan et al, 2006;Pereira y Vicente 2017), con la particularidad de que aunque cada uno de estos componentes se puede encontrar por separado en varios alimentos, la carne es uno de los pocos que los proporciona de forma conjunta (Frank et al, 2017).…”

Section: Introductionunclassified

“…Este ácido graso monoinsaturado ha sido descrito como un potente agente regulador del sistema inmune y de la respuesta inflamatoria en enfermedades autoinmunes, regulador del colesterol plasmático, modulador de los comportamientos trombóticos de las plaquetas y como agente protector del cáncer de seno (Sales-Campos et al, 2013). En términos de ácidos grasos poliinsaturados (PUFAS), la carne bovina aporta un ácido graso exclusivo de rumiantes (rumenico C18:2 cis9-tras11), el cual también se ha descrito como un agente antiarteriosclerótico, antiinflamatorio, antidiabético y, sobre todo, anticarcinogénico, así como potenciador del sistema inmune (Frank et al, 2017).…”

Section: Introductionunclassified

“…Para el caso colombiano, la percepción sobre el consumo de carne bovina es aún incipiente, dejando de lado la importancia que tiene para la industria cárnica entender los factores que motivan al consumidor a tomar la decisión de compra de este producto (Troy et al, 2010), lo cual resulta prioritario, de cara a la actual era digital y a la facilidad de acceso a medios, que ha contribuido con la masificación de la información, en muchos casos negativa hacia el consumo de carne bovina (Frank et al, 2017).…”

Section: Introductionunclassified

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Percepción de consumidores frente a información nutricional de la carne bovina

Barragán

Mahecha

Angulo

et al. 2018

Idesia

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RESUMENLa carne bovina es considerada un alimento de alto valor biológico para el consumo humano, con aporte de proteína, grasa, vitaminas y minerales. La percepción del consumidor hacia la carne ha sido descrita como un fenómeno complejo, que se rige por las características intrínsecas y extrínsecas inherentes al producto. Con relación a la calidad nutricional, la percepción del consumidor es un factor muy importante, dado el creciente interés en conocer las propiedades nutricionales de los alimentos y la divulgación de la asociación del consumo de carnes rojas (grasa saturada) como factor de riesgo para enfermedades cardiovasculares, entre otras. Con el objeto de valorar la percepción del consumidor frente a la información nutricional de la carne bovina, se aplicaron y analizaron encuestas electrónicas a través de modelos de ecuaciones estructurales. Se obtuvo una tasa de recuperación del 18% (108 encuestas), de las cuales 64.1% fueron hombres y 35.9% mujeres. El mayor porcentaje de respuestas estuvo dado por personas con alto nivel académico (universitario con 43% y maestría con 39%). Se identificaron seis variables latentes asociadas a la calidad de la carne, el consumo y preferencia de carne bovina, la importancia de nutrientes en alimentos, el estilo de consumo saludable, la aceptación de la carne bovina y la disposición a comprar carne con información nutricional. Entre los principales factores que determinan la calidad de la carne en la muestra encuestada se encuentran el color de la carne y el sitio de compra. La disposición a pagar por información nutricional de la carne estuvo influenciada principalmente por la necesidad de los consumidores del consumo de alimentos saludables.Palabras clave: Calidad de carne, percepción, encuestas, modelos de ecuaciones estructurales ABSTRACTBeef is considered a food of high biological value for human consumption, with input of protein, fat, vitamins and minerals. The consumer's perception of meat has been described as a complex phenomenon, which is governed by the intrinsic and extrinsic characteristics inherent to the product. With regard to nutritional quality, consumer perception is a very important factor, given the growing interest in knowing the nutritional properties of foods and the dissemination of the association of the consumption of red meat (saturated fat) as a risk factor for diseases cardiovascular, among others. In order to assess the consumer's perception of beef nutritional information, electronic surveys were applied and analyzed through structural equation models. A recovery rate of 18% (108 surveys) was obtained, of which 64.1% were men and 35.9% were women. The highest percentage of responses were given by people with a high academic level (university with 43% and masters with 39%). We identified six latent variables associated with: meat quality, beef consumption and preference, nutrient importance in foods, healthy eating style, acceptance of beef and the willingness to pay for meat with information nutritional. Among the main factors that dete...

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Sensory Perceptions and New Consumer Attitudes to Meat

Cited by 23 publications

References 203 publications

Consumer Attitudes Toward Animal Welfare-Friendly Products and Willingness to Pay: Exploration of Mexican Market Segments

Consumer Attitudes Toward Animal Welfare-Friendly Products and Willingness to Pay: Exploration of Mexican Market Segments

Influence of tallow replacement by oat β-glucan and canola oil on the fatty acid and volatile compound profiles of low-fat beef burgers

Percepción de consumidores frente a información nutricional de la carne bovina

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