The consumer preferences for processed meat products based on choice brand priorities

Muzayyanah, Mujtahidah Anggriani Ummul; Triatmojo, Agung; Guntoro, Budi

doi:10.1088/1755-1315/1001/1/012024

Cited by 3 publications

(3 citation statements)

References 3 publications

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“…In addition to influencing the taste of food [98,99], salt plays many other functions in food products, such as extending shelf life and preserving food by reducing water activity [88,89,[100][101][102]; it can also act as a binding agent between meat and fat and promote the dissolution of microfibrillar proteins to maintain the proper texture of products [88,89]. Hence, the primary challenge facing the meat industry is to reduce salt concentrations while maintaining the sensory acceptability, cost, with salt being cheaper than substitutes [98], and safety of processed meat products [103,104].…”

Section: Discussionmentioning

confidence: 99%

The Nutri-Score Scale—A Tool for Assessing the Nutritional Quality of Processed Meat Products Available on the Polish Market

Czech-Załubska,

Didkowska,

Klich

et al. 2024

Nutrients

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Although meat and meat products are important sources of protein in the human diet, consumption appears to be a predisposing factor in the onset of several civilisation diseases, particularly red meat and its products. One way to reduce diet-related diseases is to guide consumers towards consciously purchasing healthier foods by including a nutrition declaration on product labels, such as by using a “front-of-pack” (FOP) labelling system. This study aimed to determine the Nutri-Score classes for processed meat products, distinguish products that are potentially better for consumers, and determine whether the refined algorithm significantly contributed to a change in product classification. An analysis of the labels of 1700 products available on the Polish market indicated that most processed meat products qualified as class D and E. Comparing the refined Nutri-Score calculation algorithm with the original algorithm resulted in a slight change in product allocation. Poultry products were ranked more favourably than red meat products. The most significant change in product allocation (by 35.2%) was achieved by reducing salt content by 30% and fat content by 10%. Among the processed meat products, some are more highly ranked and are hence considered better from a nutritional perspective than others in that group.

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Section: Discussionmentioning

confidence: 99%

The Nutri-Score Scale—A Tool for Assessing the Nutritional Quality of Processed Meat Products Available on the Polish Market

Czech-Załubska,

Didkowska,

Klich

et al. 2024

Nutrients

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“…Penelitian yang dilakukan oleh Firdaus et al (2022) menyimpulkan bahwa konsumen mengevaluasi harga saat membeli produk daging segar. Di sisi lain, ketika membeli produk daging olahan, konsumen tidak lagi menganggap harga menjadi faktor yang paling diperhitungkan (Muzayyanah et al, 2022) et al, 2015). Di sisi lain, peran ganda bagi orang yang sudah menikah memengaruhi perilaku pembelian.…”

Section: Konsumen Memiliki Beberapaunclassified

Pengaruh Sosiodemografi terhadap Persepsi Harga Konsumen pada Merek Produk Olahan Daging Hasil Peternakan

Triatmojo

Muzayyanah

Qui

2023

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Konsumen memiliki beberapa pertimbangan sebelum memilih merek produk tertentu. Namun, ketika konsumen memilih produk olahan daging, harga tidak lagi menjadi faktor yang utama. Konsumen sadar bahwa produk daging olahan memiliki manfaat lebih dari pada daging segar karena dapat disimpan lebih lama. Kenaikan pembelian produk tersebut menyebabkan peningkatan pengusaha agribisnis baru yang menjual produk daging olahan. Penelitian dilakukan di enam provinsi, yaitu Banten, Jakarta, Jawa Barat, Jawa Tengah, Yogyakarta, dan Jawa Timur. Provinsi tersebut merupakan sentra konsumen produk olahan daging dan kepadatan penduduk yang lebih tinggi dibandingkan provinsi lain di Indonesia. Studi ini menggunakan desain cross-sectional dengan metode survei untuk menganalisis pengaruh karakteristik sosiodemografi konsumen terhadap persepsi harga dalam memilih merek produk daging olahan. Data primer dikumpulkan menggunakan teknik pengambilan convinience sampling. Sebanyak 456 responden konsumen produk olahan daging terlibat dalam studi ini. Penelitian ini membedakan responden berdasarkan umur. Hasil penelitian menunjukkan bahwa perbedaan tingkat pendapatan, lokasi tempat tinggal, jenis kelamin, dan pendidikan terakhir signifikan berpengaruh terhadap perbedaan persepsi harga dalam keputusan pemilihan merek produk (P<0.001). Berdasarkan hasil penelitian dapat disimpulkan bahwa konsumen dengan karakteristik sosiodemografi yang berbeda memiliki pandangan yang berbeda pula terkait harga dalam menentukan pilihan merek produk olahan daging. Pendapatan konsumen menjadi faktor dominan dalam menentukan merek produk daging ternak olahan tertentu.

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“…The food choice of consumers relates to nutritional concerns consumption between the varieties of factors which involve social, individual, economic and cultural (Arun & Bhuvaneswari, 2019). The three major preferences in selecting processed meat products were based on taste, quality, and price (Muzayyanah et al, 2021). The study is based on the preference of consumers towards goat meat consumption and consumers' role in the buying decision-making process.…”

Section: Introductionmentioning

confidence: 99%

Decision Making Steps in Consumers Preference and Perceptual Map about Goat Meat (Chevon) in Gujarat State

Vahoniya,

Rajwadi

2023

TBF

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This paper was attempted to study the consumers preference, decision making and perception of consumers in the study area. The preference toward goat meat differs from consumers to consumer which depends on taste, quality, price, and availability of goat meat like factors. Simple random sampling method was used to select the sample consumers. Sample of 1000 consumers was selected from different regions of Gujarat state. Descriptive statistics and weighted average mean were used to analyze the consumers preference. The results revealed that consumers prefer goat meat on the basis of its availability, convenience to prepare and health bene it of it. Mostly consumer prefer goat meat for its availability and health bene its. Perceptual map shows that goat meat falls under high price and good for health, good in taste and less convenient to prepare, higher price and not easily available and good in taste and high price category.

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The consumer preferences for processed meat products based on choice brand priorities

Cited by 3 publications

References 3 publications

The Nutri-Score Scale—A Tool for Assessing the Nutritional Quality of Processed Meat Products Available on the Polish Market

The Nutri-Score Scale—A Tool for Assessing the Nutritional Quality of Processed Meat Products Available on the Polish Market

Pengaruh Sosiodemografi terhadap Persepsi Harga Konsumen pada Merek Produk Olahan Daging Hasil Peternakan

Decision Making Steps in Consumers Preference and Perceptual Map about Goat Meat (Chevon) in Gujarat State

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