scholarly journals Consumer preferences for wild game cured meat label: do attitudes towards animal welfare matter?

2020 ◽  
Vol 23 (4) ◽  
pp. 599-618
Author(s):  
Maria Elena Marescotti ◽  
Vincenzina Caputo ◽  
Eugenio Demartini ◽  
Anna Gaviglio
Keyword(s):  
Animal Welfare ◽  
Animal Rights ◽  
Online Survey ◽  
Latent Class ◽  
Consumer Preferences ◽  
Meat Product ◽  
Meat Products ◽  
Processed Meat ◽  
Game Meat ◽  
Wild Game

Even though the European Union has imposed a mandatory labeling system for conventional meats, there is no mandatory labelling scheme for the so called ‘minor meats’ – such as hunted wild game meat (HWGM). Thus, some European countries have implemented voluntary labelling programs certificating the origin of wild game meat. This study uses a discrete choice experiment to: (1) assess consumer preferences for processed meat products (including wild game meat bearing a HWGM label); and (2) investigate whether consumers’ attitudes towards animal welfare affects their food choice behavior for alternative meat products. Data was collected through an online survey conducted in Italy and consumer preferences for HWGM was estimated through a latent class logit model. Overall, results suggest that, even though HWGM label does not exist yet on the Italian market, it is appealing to Italian consumers and it will likely be accepted by the majority of them. However, consumers who are particularly concerned about animal welfare issues and animal rights showed the lowest level of the interest in the hunted game meat product and thus the presence of the HWGM label does not provide any benefit to them. Our findings have important implications for the development of successful marketing strategies and policy intervention in the HWGM sector at a national and European level.

scholarly journals Consumer preferences for meat products blended with plant-based 1 proteins in Germany

2020 ◽  
Author(s):  
Adriano Profeta ◽  
Marie Baune
Keyword(s):  
Online Survey ◽  
Consumer Preferences ◽  
Meat Product ◽  
Meat Products ◽  
Meat Consumption ◽  
Sustainable Food ◽  
Consumption Behaviour ◽  
Meat Substitute ◽  
Daily Diet ◽  
Social Environmental

High levels of meat consumption are increasingly being criticised for ethical, environmental, andsocial reasons. Plant-based meat substitutes have been identified as healthy sources of proteinin comparison to meat. This alternative o?ers several social, environmental and health benefitsand may play a role in reducing meat consumption. However, there has been a lack of researchon how specific meat substitute attributes can influence consumers to replace or partially replacemeat in their diets.Research demonstrates that in many countries consumers are highly attached to meat.They considerit as an essential and integral element of their daily diet. For these consumers which arenot interested in vegan or vegetarian alternatives to meat, so-called meathybrids could be a lowthresholdoption for a more sustainable food consumption behaviour. In meathybrids only afraction of the meat product (e.g. 20% to 50%) is replaced with plant-based proteins.In this paper, the results of an online survey with 500 German consumers are presented with focuson preferences and attitudes relating to meathyrids. The results show that more than fifty percentof consumers substitute meat at least occasionally. Thus, about half of the respondents reveal aneligible consumption behaviour in respect to sustainability and healthiness to a certain degree.Concerning the determinants of choosing either meathybrid or meat it becomes evident that thehighest e?ect is exerted by the health perception. The healthier meathybrids are perceived, thehigher is the choice probability. Thus, this egoistic motive seems to outperform altruistic motiveslike animal welfare or environmental concerns when it comes to choice for this new productcategory

scholarly journals To Purchase or Not to Purchase? Drivers of Consumers’ Preferences for Animal Welfare in Their Meat Choice

2021 ◽  
Vol 13 (16) ◽  
pp. 9100
Author(s):  
Ching-Hua Yeh ◽  
Monika Hartmann
Keyword(s):  
Animal Welfare ◽  
Latent Variable ◽  
Online Survey ◽  
Meat Product ◽  
Processed Meat ◽  
Perceived Behavioral Control ◽  
Equal Weight ◽  
Product Choice ◽  
Moral Norms ◽  
Psychological Constructs

This study investigates the relevance of psychological constructs in determining consumer intention to buy and Willingness-To-Pay (WTP) for a processed meat product, cured ham, differentiated by the attributes of animal welfare, ham variety, and price. Data obtained from an online survey conducted in Germany was used to estimate an integrated choice and latent variable (ICLV) model, which is based on an extension of the Theory of Planned Behavior (TPB) framework. There are two consumer segments that are identified: one that is highly price sensitive in its product choice and one that gives roughly equal weight to the animal welfare, ham variety, and price attributes. The ICLV model shows consistency across the two groups regarding the importance of psychological constructs—moral norms, attitude, and perceived behavioral control—in explaining respondent intentions to buy cured ham and their stated product choice. Subjective norms, however, are only a significant determinant of consumer intention to buy cured ham for the price sensitive consumer group.

scholarly journals Discrete Choice Analysis of Consumer Preferences for Meathybrids—Findings from Germany and Belgium

Foods ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 71
Author(s):  
Adriano Profeta ◽  
Marie-Christin Baune ◽  
Sergiy Smetana ◽  
Keshia Broucke ◽  
Geert Van Royen ◽  
...  
Keyword(s):  
Discrete Choice ◽  
Online Survey ◽  
Consumer Preferences ◽  
Sustainable Consumption ◽  
Meat Product ◽  
Meat Products ◽  
Meat Consumption ◽  
Sustainable Food ◽  
Consumption Behaviour ◽  
Social Environmental

High levels of meat consumption are increasingly being criticised for ethical, environmental and social reasons. Plant-based meat substitutes have been identified as healthy sources of protein that, in comparison to meat, offer a number of social, environmental and health benefits and may play a role in reducing meat consumption. However, there has been a lack of research on the role they can play in the policy agenda and how specific meat substitute attributes can influence consumers to partially replace meat in their diets. This paper is focused on consumers’ preferences for so-called meathybrid or plant-meathybrid products. In meathybrids, only a fraction of the meat product (e.g., 20% to 50%) is replaced with plant-based proteins. Research demonstrates that in many countries, consumers are highly attached to meat and consider it as an essential and integral element of their daily diet. For these consumers that are not interested in vegan or vegetarian alternatives as meat substitutes, meathybrids could be a low-threshold option for a more sustainable food consumption behaviour. In this paper, the results of an online survey with 500 German and 501 Belgian consumers are presented. The results show that more than fifty percent of consumers substitute meat at least occasionally. Thus, about half of the respondents reveal an eligible consumption behaviour with respect to sustainability and healthiness, at least sometimes. The applied discrete choice experiment demonstrated that the analysed meat products are the most preferred by consumers. Nonetheless, the tested meathybrid variants with different shares of plant-based proteins took the second position followed by the vegetarian-based alternatives. Therefore, meathybrids could facilitate the diet transition of meat-eaters in the direction toward a more healthy and sustainable consumption. The analysed consumer segment is more open-minded to the meathybrid concept in comparison to the vegetarian substitutes.

Attribute Non-Attendance and Consumer Preferences for Online Food Products in Germany

2020 ◽  
Vol 69 (1) ◽  
pp. 31-48
Author(s):  
P. Christoph Richartz ◽  
Lukas Kornher ◽  
Awudu Abdulai
Keyword(s):  
Latent Class ◽  
Consumer Preferences ◽  
Mixed Logit ◽  
Meat Products ◽  
Food Product ◽  
Latent Class Models ◽  
Preference Heterogeneity ◽  
Significant Heterogeneity ◽  
Processing Strategies ◽  
Class Models

In this article, we apply a choice experiment meth-od to examine consumers’ preferences for online food product attributes, using survey data for German consumers for meat products. We use both mixed logit and latent class models to analyze preference heterogeneity and sources of heterogeneity, as well as endogenous attribute attendance models to account for consumers’ attribute processing strategies. The empirical results reveal significant heterogeneity in preferences for online meat attributes among consumers. We also find that consumers’ willingness to pay estimates are highly influenced by their attribute processing strategies.

scholarly journals Review on Pathogenic Bacteria Listeria monocytogenes, The Detection and The Sequencing Gene Methods Isolated from Meat Products

2019 ◽  
Vol 6 (2) ◽  
Author(s):  
Bhakti Etza Setiani ◽  
Yoyok Budi Pramono ◽  
Lutfi Purwitasari
Keyword(s):  
Listeria Monocytogenes ◽  
Pathogenic Bacteria ◽  
Meat Product ◽  
Meat Products ◽  
Processed Meat ◽  
Confirmation Test ◽  
Optimum Ph ◽  
Bacterium Species ◽  
Genotypic Identification ◽  
Ph Range

A study was conducted to review on pathogenic bacteria Listeria monocytogenes, the detection and the sequencing gene methods isolated from meat products, compare selected methods that detect the presence of Listeria monocytogenes in selected raw and processed meat products. Results indicate that Listeria monocytogenenes (originally named Bacterium monocytogenes) is a gram-positive, non-sporeforming, highly mobile, rod-type, and facultative anaerobic bacterium species. It can grow under temperatures between -1.5°C to 45°C and at pH range between 4.4 and 9.4, with the optimum pH of 7. Rapid methods (PCR based and VIDAS-LDUO®) detected Listeria monocytogenes faster than the conventional method. It was also gathered that Phenotypic identification and Genotypic identification are two types of confirmation test for Listeria monocytogenes. Listeria monocytogenenes can be found in raw meat and meat product because of environmental contamination, cross contamination or error process.

scholarly journals Can we improve the nutritional quality of meat?

2017 ◽  
Vol 76 (4) ◽  
pp. 603-618 ◽  
Author(s):  
Nigel D. Scollan ◽  
Eleri M. Price ◽  
Sarah A. Morgan ◽  
Sharon A. Huws ◽  
Kevin J. Shingfield
Keyword(s):  
Fatty Acid ◽  
Nutritional Value ◽  
Production Systems ◽  
Consumer Preferences ◽  
Meat Products ◽  
Fat Content ◽  
Dietary Lipid ◽  
Processed Meat ◽  
Rumen Microbiome ◽  
High Quality Protein

The nutritional value of meat is an increasingly important factor influencing consumer preferences for poultry, red meat and processed meat products. Intramuscular fat content and composition, in addition to high quality protein, trace minerals and vitamins are important determinants of nutritional value. Fat content of meat at retail has decreased substantially over the past 40 years through advances in animal genetics, nutrition and management and changes in processing techniques. Evidence of the association between diet and the incidence of human non-communicable diseases has driven an interest in developing production systems for lowering total SFA andtransfatty acid (TFA) content and enrichment ofn-3 PUFA concentrations in meat and meat products. Typically, poultry and pork has a lower fat content, containing higher PUFA and lower TFA concentrations than lamb or beef. Animal genetics, nutrition and maturity, coupled with their rumen microbiome, are the main factors influencing tissue lipid content and relative proportions of SFA, MUFA and PUFA. Altering the fatty acid (FA) profile of lamb and beef is determined to a large extent by extensive plant and microbial lipolysis and subsequent microbial biohydrogenation of dietary lipid in the rumen, and one of the major reasons explaining the differences in lipid composition of meat from monogastrics and ruminants. Nutritional strategies can be used to align the fat content and FA composition of poultry, pork, lamb and beef with Public Health Guidelines for lowering the social and economic burden of chronic disease.

Wild Game Meat: Products, Market, Legislation and Processing Controls

2005 ◽  
Vol 29 (S2) ◽  
pp. 97-100 ◽  
Author(s):  
R. Bertolini ◽  
G. Zgrablic ◽  
E. Cuffolo
Keyword(s):  
Meat Products ◽  
Game Meat ◽  
Wild Game

Consumer preferences towards healthier reformulation of a range of processed meat products

2017 ◽  
Vol 119 (9) ◽  
pp. 2013-2026 ◽  
Author(s):  
Liran Christine Shan ◽  
Áine Regan ◽  
Frank J. Monahan ◽  
Chenguang Li ◽  
Fiona Lalor ◽  
...  
Keyword(s):  
Consumer Preferences ◽  
Meat Products ◽  
Processed Meat ◽  
Card Sorting ◽  
Food Category ◽  
Content Type ◽  
Processed Meats ◽  
Food Shopping ◽  
Fat Reduction ◽  
Group Interviews

Purpose In response to increasing public health concerns about processed meat consumption, many innovations in meat technology focus on health-oriented product reformulations. Processed meat is not a homogeneous food category. The purpose of this paper is to explore consumer perception of the “healthier” reformulation of different processed meat products using two approaches: salt and fat reduction; and enrichment with healthy ingredients. Design/methodology/approach Seven focus group interviews were carried out with 40 Irish regular meat consumers (30 female, ten male) who were solely or jointly responsible for food shopping. Two rounds of card sorting procedures were employed to reveal perceptions on reformulation of 20 different processed meat products. Thematic analysis was used for analysing transcripts. Findings Health and flavour concerns and product popularity were the main factors influencing participants’ perceptions. Some participants were unsure or had misconceptions about the healthiness of certain meat products. Participants suggested reducing salt and fat content in processed meat products they perceived as the least healthy ones (theme 1) and improving the healthiness of products which were favoured by children (theme 2) and those meat products which people consumed regularly as a source of protein (theme 3). Participants were not in favour of any reformulation of speciality-type products (theme 4). Originality/value Consumer insights identified in this study can inform future approaches to making processed meats healthier.

scholarly journals REAL TIME POLYMERASE CHAIN REACTION (RT-PCR) FOR DNA PIG CONTAMINATION IDENTIFICATION SAUSAGE IN SIX DISTRICT PANDEGLANG BANTEN

2021 ◽  
Vol 1 (1) ◽  
pp. 81-88
Author(s):  
Hadi Susilo
Keyword(s):  
Polymerase Chain Reaction ◽  
Real Time ◽  
Meat Product ◽  
Meat Products ◽  
Pcr Analysis ◽  
Processed Meat ◽  
Rt Pcr ◽  
Chain Reaction ◽  
Dna Purity ◽  
Polymerase Chain

Sausage is a meat product processed that is popular food especially in Pandeglang, Banten Province. The importance of halal certificates or the existence of the MUI (Indonesian Ulama Council) halal logo for processed meat products makes Muslim people confident to consume them. The aim this research was to identify pig DNA contamination in sausage products in six  districts in Pandeglang without the MUI halal labels using RT-PCR (Real Time-Polymerase Chain Reaction). RT PCR that can calculate to pig to fill these sample free from pig contamination. This research was divided into two stage, the first stage is extracted or carried out DNA and the second stage is RT PCR analysis. The results of the DNA purity test on sausage samples had DNA purity values ​​of 1.84-1.9 (A260 / A280) and resulted in sample concentrations ranging from 37.8 to 102.5 ng / µl.  The only amplification on the FAM curve was in the positive control pig.  the Cq value ranges from 30 - 31.29. The results of RT PCR on sausage samples in the district area in Pandeglang Banten did not detect the presence of pig DNA.

scholarly journals Heterogeneity in consumer preferences for ready-to-eat pomegranate: an empirical study in Italy

2020 ◽  
Vol 122 (12) ◽  
pp. 3869-3884
Author(s):  
Alice Stiletto ◽  
Elisa Giampietri ◽  
Samuele Trestini
Keyword(s):  
Online Survey ◽  
Latent Class ◽  
Consumer Preferences ◽  
Heterogeneous Preferences ◽  
Time Saving ◽  
Content Type ◽  
Negative Effect ◽  
Italian Origin ◽  
Consumer Test ◽  
Positive Effect

PurposeThe present study aims at analysing consumer preferences for the pomegranate fruit, focussing on the effect of ready-to-eat format (i.e. packaged arils) on the purchasing choice, together with several products’ attributes as the origin, the packaging typology and the price.Design/methodology/approachThe paper presents a choice experiment (CE) among 626 Italian consumers from Veneto region through an online survey. The study estimates both a conditional logit (CL) and a latent class logit model (LCM).FindingsBy segmenting the sample based on the heterogeneous preferences of consumers, it can distinguish “eco-friendly consumers”, “time-saving lovers”, “nationalists” and “price sensitive” subjects. Interestingly, the marginal willingness to pay for ready-to-eat arils is positive for the “time-saving lovers” that are mainly young consumers. The Italian origin has always a positive effect on the choice, whereas a negative effect is found for the price. Finally, the eco-friendly package has both a negative and a positive effect.Research limitations/implicationsThe sample of this study is not representative of the population and the CE has a hypothetical nature. It follows that further research will link the economic analysis to a consumer test on a more representative sample.Practical implicationsThis study can be useful for the pomegranate producers and the industry because it provides original evidence that could drive their business and marketing strategies, for instance, the preference for ready-to-eat arils.Originality/valueThis study is one of the first seeking to determine the factors that affect consumers' preferences for pomegranate arils.

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