Relative importance of cues underlying Spanish consumers’ beef choice and segmentation, and consumer liking of beef enriched with n-3 and CLA fatty acids

Consumer preferences for the color of unprocessed animal foods

Consumer choices for food products are often based on appearance; one important aspect being product color. We systematically review the literature on consumer preferences for the color of raw beef, pork, poultry, bee honey, cow milk, and chicken eggs to inform future food technology and marketing research; a total of 40 studies were identified. Consumer preferences for pork color vary widely globally and can depend on other demographic factors. A trend toward light and bright beef was observed in six out of eight studies. A pink color was preferred in chicken by consumers in Northern Ireland and Brazil; muscle color uniformity was also related to higher acceptance. Contrarily, a diverse selection of honey colors is preferred; dark golden, yellow, and amber products were liked by consumers across the globe. One study observed a preference for white (over yellowish) milk. Worldwide, white and brown eggshells are preferred nearly equally with considerable differences between continents and regions. Our review highlights the heterogeneity of color preferences for animal products, worldwide; research methods should focus on quantifying colors associated with preferences so that food producers can accurately market their diverse products in regions with corresponding color preferences.

Perceptions and Liking Distortion from Information about the Nutritional Upgrades in Biofortified Seafood Products

(1) Background: As biofortified fish meat is becoming increasingly available, the use of supplements within fish feed may impact consumers’ perceptions and their willingness to pay (WTP) for the product. This study focused on evaluating the sensory liking of, and WTP for, fish produced with fortified feed while understanding the role played by the acquired information on fish fortification. (2) Methods: Hedonic ratings and WTP were measured in an experimental bid. The participants (n = 91) were asked to rate pleasantness and WTP during two different rounds: (i) appearance–information–tasting and (ii) appearance–tasting–information. A total of three fish species (carp, seabream, and trout) were presented to the consumers as being either fortified (with iodine, selenium, and omega-3 fatty acids) or conventional products. (3) Results: For pleasantness, no significant differences were found between the fortified and conventional fish. In contrast, substantial differences emerged when information regarding the products was provided. Providing the relevant information before tasting affected how much the consumers liked the conventional fish, resulting in a preference for it over the fortified fish. Additionally, consumers are willing to pay more for fortified fish, especially when information with respect to fortification is available. Nevertheless, when information about fortification was provided before tasting, the consumer’s expectations were not fulfilled. (4) Conclusions: The outcomes of this study clearly indicate that the presence of relevant information impacts how much people like fortified versus conventional fish, as well as their WTP.

Fatty Acid Profile of Intramuscular Fat in the Longissimus Lumborum and Semimembranosus Muscles of Bulls Fed Diets Based on Virginia Fanpetals, Grass and Maize Silages

The aim of this study was to determine the effect of Virginia fanpetals (Sida hermaphrodita) silage on the fatty acid profile and the content of selected nutrients and vitamins in the Longissimus lumborum (LL) and Semimembranosus (SM) muscles of young bulls. Forty Polish Holstein-Friesian bulls aged 16 months were assigned to four dietary treatments (n=10) and were fed different types of silage during a 7-month fattening period. The proportion (g/kg dry matter) of silage in the diets was as follows: (1) grass silage (GS) (600); (2) Virginia fanpetals silage (VFS) (600); (3) VFS (300) and GS (300); and (4) VFS (300) and maize silage (MS) (300). Silage was supplemented with concentrate at 400 g/kg DM in each diet. The animals were slaughtered at the end of the fattening period. The intramuscular fat (IMF) of bulls fed GS had the highest (P<0.05) concentrations of n-3 polyunsaturated fatty acids (PUFAs) and linolenic acid (LNA), whereas the IMF of bulls receiving GS and VFS was characterized by the highest proportion of MUFAs, mostly oleic acid (C18:1 cis 9). In comparison with the LL muscle, the SM muscle contained less IMF (by 40%) with a more nutritionally desirable profile. The SM muscle was characterized by a more desirable mineral composition and a higher concentration of α-tocopherol.

Beef from Calves Finished with a Diet Based on Concentrate Rich in Agro-Industrial By-Products: Acceptability and Quality Label Preferences in Spanish Meat Consumers

Conjoint analysis was used to estimate the relative importance of some of the main extrinsic attributes and quality labels of beef in three Spanish cities (Córdoba, Marbella, and Santa Pola) in a study performed with 300 individuals. Consumers were segmented according to their frequency of consumption. Willingness to pay for different meats was also calculated from the conjoint analysis results. Consumer liking of beef that had been finished with an alternative concentrate rich in agro-industrial by-products and aged for three different durations as compared to conventionally finished beef was also evaluated using the same consumers. The most important attribute for Spanish consumers was the price (28%), followed by origin (25%), animal welfare certification (19%), protected geographical indication (14%), and organic agriculture certification (14%). Most consumers preferred beef from Spain at the lowest possible price and with the highest number of quality labels. Consumers were willing to pay a premium of 1.49, 3.61, and 5.53 EUR over 14 EUR/kg for organic certification, protected geographical indication, and animal welfare certification, respectively. Sensory analysis revealed that, for regular consumers, beef finished with an alternative concentrate rich in agro-industrial by-products offered several hedonic advantages (color, flavor, and tenderness) when compared to beef finished using a conventional diet, while occasional consumers did not find any difference between the two kinds of meat.

Study on the Lamb Meat Consumer Behavior in Brazil

In Brazil, the sheep market, including lamb meat consumption, is regionalized, and the consumption of lamb meat is higher in production areas; yet, consumption of lamb still remains below that of other meat livestock. The aim of this study was to identify the profile of Brazilian lamb meat consumers in order to understand their behavior in relation to food in general and on the consumption of this species. Therefore, a survey on consumer habits and preferences regarding food buying and consumption habits, their preferences in relation to the quality attributes of lamb meat, and sociodemographic characterization was performed. Data collected were analyzed by nonlinear canonic relationship analysis and categorical principal component analysis, followed by multiple factor analysis. Three consumer profiles were identified: traditional, interested, and disinterested, and a fourth group was considered independent but could not be described. Among lamb meat consumers, men with higher income seemed to be more frequent consumers than the others, and the intrinsic characteristics of meat quality, especially color and freshness, were the most important at the time of purchase. Thus, the results could be important to the industry in order to guide marketing strategies to certain niche markets.

Understanding the role of information and taste heterogeneity in consumer preferences for functional beef: The case of the omega-3 enriched burger

Beef demand has progressively decreased due to an increasing number of consumers who perceive beef as harmful to their health, among other causes. In contrast, functional foods are one of the fastest-growing markets. This study aims to analyse consumer preferences and estimates the willingness to pay for beef enriched with omega-3 fatty acids. We intend to identify and profile the potential market segments for functional beef and determine how the provision of information can affect consumer preferences. Data have been collected by applying a choice experiment on a sample of 757 Italian beef purchasers. The sample was randomly split into two information treatments plus a control group. Participants in the information treatments were given an explanation about the functional meat production system. Results showed that the average consumer has a preference for ω-3 enrichment and that information about the food's production process increases this preference. Therefore, the study reveals the existence of a potentially profitable market for functional beef.

Color and Marbling as Predictors of Meat Quality Perception of Argentinian Consumers

In Argentina, color and intramuscular fat are the main attributes of raw beef quality; however, it is necessary to clarify how consumers use them, in order to establish different marketing strategies. Consumer preferences are affected by multiple factors. Thus, the objective of the present study was to identify the Argentinian consumer's choice behavior regarding beef color and fat content. An online survey was carried out in Argentina. It inquired about socio-demographic characteristics, purchase and consumption habits and beliefs, showing pictures related to color, marbling and the amount of fat. Choice behavior was evaluated by asking why consumers chose a particular picture out of the ones shown. Several Kruskal-Wallis tests evaluated the different hypotheses. Three different decision trees using the CHAID analysis method were created. Multifactorial analysis was carried out for clustering consumers. Regarding consumer beliefs, 90% of the respondents agreed with the sentence, "The two main characteristics defining beef quality at purchase time are meat color and marbling". Socio-demographic characteristics affected purchase habits and beliefs; they also affected perceptions about meat color and marbling. It was possible to build three consumer groups for future marketing strategies: "hedonic" focused on a pleasing sensory experience, "appearance" prioritized the visual aspects, and the "health-conscious" consumers were interested in their healthy nutrition.

European Consumers' Willingness to Pay for Red Meat Labelling Attributes

Simple Summary

Given the decrease in red meat consumption in the last decade, it is crucial for red meat producers to understand consumer preferences. This international study analyses the European consumer preferences for red meat (beef, lamb and goat) in seven countries: Finland, France, Greece, Italy, Spain, Turkey and the United Kingdom. Through a survey with hypothetical choice situations (choice experiment), 2900 responses were collected. Advanced econometric models were estimated to identify the diversity of preferences among consumers at the country level. The results indicate substantial differences between the most relevant attributes for the average consumer in each country. Nevertheless, national origin and organic labels were highly valued in most countries.

Abstract

Food consumption in Europe is changing. Red meat consumption has been steadily decreasing in the past decades. The rising interest of consumers for healthier and more sustainable meat products provides red meat producers with the opportunity to differentiate their offers by ecolabels, origin and health claims. This international study analyses the European consumer preferences for red meat (beef, lamb and goat) in seven countries: Finland, France, Greece, Italy, Spain, Turkey and the United Kingdom. Through a choice experiment, 2900 responses were collected. Mixed multinomial logit models were estimated to identify heterogeneous preferences among consumers at the country level. The results indicate substantial differences between the most relevant attributes for the average consumer, as well as their willingness to pay for them in each country. Nevertheless, national origin and organic labels were highly valued in most countries.

Using near-infrared spectroscopy to determine intramuscular fat and fatty acids of beef applying different prediction approaches

This study aimed to predict fat and fatty acids (FA) contents in beef using near-infrared spectroscopy and prediction models based on partial least squares (PLS) and support vector machine regression in radial kernel (R-SVR). Fat and FA were assessed in 200 longissimus thoracis samples, and spectra were collected in reflectance mode from ground meat. The analyses were performed for PLS and R-SVR with and without wavelength selection based on genetic algorithms (GAs). The GA application improved the error prediction by 15% and 68% for PLS and R-SVR, respectively. Models based on GA plus R-SMV showed a prediction ability for fat and FA with an average coefficient of determination of 0.92 and ratio performance deviation of 4.8.

Innovation Strategies of the Spanish Agri-Food Sector in Response to the Black Swan COVID-19 Pandemic

Health, financial, and social crises cause variations in the buying behaviour of food consumers as well as in the value they assign to food attributes and the place of purchase, leading to consumers with profiles that are more susceptible to these changes than others. Thus, it was observed that 61.4% of consumers modified their buying behaviour at the onset of the COVID-19 pandemic, with those who modified it the most being the people who stockpiled the most food and went panic buying more often. This has made it possible to establish the profile of different significant consumer segments, and as a response, food production/distribution companies can implement different innovative strategies aimed at decreasing the impact of stockpiling and, therefore, the shortage of food. The possible strategies that companies can put into effect are creating a stock of non-perishable foods, increasing production capabilities in a sustainable way and, especially in light of the results obtained, boost the online sale and distribution of foods, with the goal of decreasing the amount of people in shops (which decreases the spreading of the pandemic and favours health) and preventing consumers from observing possible circumstantial shortages that would only encourage stockpiling and panic buying, even among consumers who have not changed their buying behaviour.

Perception of beef quality for Spanish and Brazilian consumers

Understanding the priorities of beef consumers is important for planning strategies to attract and maintain each customer. Using self-administered interviews with Spanish and Brazilian adults who regularly consume beef, we analyzed their purchasing behaviors in relation to their perceptions and priorities regarding beef quality that guide their choices. The current study identifies the influences of information (labeling and marketing) requirements, concerns about humane production systems, and the intrinsic characteristics of beef. To evaluate the data extracted from the interviews, the questions were grouped into four main factors. While extrinsic factors are the highest valued in both Spain and Brazil, those such as beef freshness and tenderness present inverse concerns between the two countries based on cultural dissimilarities. The data also reveals a clear symmetry among consumers who increasingly seek specific pre-purchase information and products with guaranteed superior quality. Despite other characteristics that differentiate developed and developing countries, the perceptions of quality among consumers in Spain and Brazil are decidedly similar.

Near-Infrared Spectroscopy as a Beef Quality Tool to Predict Consumer Acceptance

This study was conducted to evaluate the feasibility of using near-infrared spectroscopy (NIRS) to predict beef consumers’ perceptions. Photographs of 200 raw steaks were taken, and NIRS data were collected (transmittance and reflectance). The steak photographs were used to conduct a face-to-face survey of 400 beef consumers. Consumers rated beef color, visible fat, and overall appearance, using a 5-point Likert scale (where 1 indicated “Dislike very much” and 5 indicated “Like very much”), which later was simplified in a 3-point Likert scale. Factor analysis and structural equation modeling (SEM) were used to generate a beef consumer index. A partial least square discriminant analysis (PLS-DA) was used to predict beef consumers’ perceptions using NIRS data. SEM was used to validate the index, with root mean square errors of approximation ≤0.1 and comparative fit and Tucker–Lewis index values <0.9. PLS-DA results for the 5-point Likert scale showed low prediction (accuracy < 42%). A simplified 3-point Likert scale improved discrimination (accuracy between 52% and 55%). The PLS-DA model for purchasing decisions showed acceptable prediction results, particularly for transmittance NIRS (accuracy of 76%). Anticipating beef consumers’ willingness to purchase could allow the beef industry to improve products so that they meet consumers’ preferences.

Consumer Response to Mechanically Tenderized Beef (MTB) and MTB Labels: An Exploratory Focus Group Study

In May 2016, labeling of certain nonintact mechanically tenderized beef (MTB) products was mandated in the United States. MTB products should be handled differently by the consumer because pathogens can be transferred from the exterior to the interior of the meat during the tenderization process. Without labeling, it is difficult to visually distinguish between some intact beef and MTB products, which is a concern because MTB products require higher internal cooking temperatures for safety. An exploratory study was conducted to understand consumer understanding of MTB products and consumer responses to the new label. Thirteen focus groups were convened in rural and urban settings across Virginia and North Carolina between December 2015 and May 2016. Sessions were audiorecorded, transcribed verbatim, and analyzed through constant-comparison thematic analysis. Although MTB products were commonly bought, prepared, and consumed, consumer awareness of MTB products and the MTB process was limited. Generally, the label confused participants, and they did not understand the message. Specifically, terminology such as "blade tenderized" and "mechanically tenderized" were preferred over the term "needle tenderized" on labels. Once explained, many individuals wanted more information and better messaging. Through a multiprong approach, other messaging methods (e.g., in stores, through technology, and with certifications) were highly valued by consumers and may result in increased message clarity. Ultimately, the intrinsic and extrinsic properties of the beef rather than the MTB product continued to be the primary guide for purchasing and preparation. This study is the first to be conducted regarding American perceptions of MTB products. An understanding of consumer awareness of MTB products and labels is needed to develop targeted risk messaging communication tools.

Can innovations in traditional pork products help thriving EU untapped pig breeds? A non-hypothetical discrete choice experiment with hedonic evaluation

The EU is supporting measures that stimulate enhanced value-added products in order to conserve local and threatened livestock breeds. Several Traditional Pork Products (TPP) and Innovative Traditional Pork Products (ITPP) with health innovations from four untapped pig breeds in Spain (Porc Negre Mallorquí), Croatia (Turopolje), Italy (Cinta Senese) and Slovenia (Krškopolje) were analysed. Consumers' "Non-hypothetical" willingness to pay (WTP) and hedonic evaluation were investigated. An integrated experimental approach using two Non-Hypothetical Discrete Choice Experiment (NH-DCE) was carried out before and after a hedonic evaluation test. Results showed that the health innovative products (ITPP) received similar and even lower WTP than the "control" products (TPP) from the untapped pig breeds. The TPP outperformed products enriched with healthy ingredients or with reduced undesirable compounds. The potential demand for traditional and "unaltered" product from the rustic pig breeds could contribute to their conservation. A market niche exists, where consumers appreciate these high-quality products and where no "add-ons" are required to enhance their uptake.

Tendência temporal e fatores associados ao consumo de carnes gordurosas na população brasileira entre de 2007 a 2014

Resumo O objetivo deste artigo é analisar a tendência temporal do consumo de carnes gordurosas (CG) e fatores associados ao seu consumo habitual entre 2007 e 2014. Série temporal do consumo de CG (vermelha e frango/galinha) realizada a partir do inquérito telefônico “Vigilância de Fatores de Risco e Proteção para Doenças Crônicas” (Vigitel). A tendência do consumo foi analisada por regressão “joinpoint” e expressa em variação percentual anual (VPA[IC95%]), enquanto os fatores sociodemográficos e comportamentais associados em 2007 e 2014 por modelo linear generalizado (log-binomial). Entre 2007-2014, o consumo ≥ 5x/semana de carnes brancas aumentou (VPA 6,9% [5,7; 8,1]), enquanto as vermelhas permaneceu estável. O consumo CG apresentou redução significativa a partir de 2011 (VPA -4,0%[-7,5; -0,2]), provavelmente em função da redução no consumo das vermelhas gordurosas. Identificamos que o sexo masculino, as faixas etárias mais jovens, residir nas regiões CO/SE/S, escolaridade ≤ 8 anos e o uso abusivo de álcool e tabaco se associaram com o consumo de CG; assistir televisão > 3h/dia foi associada apenas em 2014. No período analisado houve redução no consumo de CG pela população brasileira, sendo seu consumo associado a fatores sociodemográficas e outros comportamentos promotores de DCNT.

Health Innovation in Patty Products. The Role of Food Neophobia in Consumers' Non-Hypothetical Willingness to Pay, Purchase Intention and Hedonic Evaluation

Consumers’ personality traits are key factors in understanding consumers’ choice and acceptance for health innovations in food products, in particular, food neophobia (FN). The patty product as a traditional pork product (TPP) with two innovative traditional pork products (ITPP) from the untapped pig breed (Porc Negre Mallorquí) in Spain were analysed. Patties were enriched with Porcini (Boletus edulis) using the claim “enriched with a natural source of dietary fiber Beta glucans that may contribute to improve our defence system” (ITPP1) and enriched with blueberries (Vaccinium corymbosum) using the claim “enriched with a natural source of antioxidant that may help to prevent cardiovascular diseases” (ITPP2). Two non-hypothetical discrete choice experiments were applied to investigate the importance of FN in consumers’ purchase intention (PI) and willingness to pay (WTP) before and after tasting the products. Results showed that the TPP and the ITPP2 received higher than expected PI and WTP. However, after tasting the products, consumers exhibited lower WTP for all ITPP showing the prevalence of the sensory experience on health innovation. The FN was highly related to WTP before the hedonic evaluation. However, it turned out to be non-significant, showing a homogenising role of the sensory experience in reducing the FN impact.

Consumers' expectations and acceptability for low saturated fat 'salami': healthiness or taste?

BACKGROUND

Nutritional properties of meat and meat products are becoming very important in purchasing behaviour, because consumers are even more concerned about healthiness. The present study aimed to examine the influence of health information on the expected and informed acceptability of salami. Traditional salami and two low saturated fat salami produced with partial or total substitution of pork backfat with extra virgin oil were evaluated.

RESULTS

Perceived acceptability was the lowest in salami with total animal fat substitution. In both low saturated fat salami, expected acceptability was significantly higher than perceived acceptability, while in traditional salami it was lower. Consumers completely assimilated their liking in the direction of expectations for salami with partial animal fat substitution, whereas incomplete assimilation was observed for salami with total animal fat substitution. The results also revealed that some sociodemographic characteristics discriminate consumer clusters from each other.

CONCLUSION

The present study highlights that nutritional information is not enough to satisfy consumers' expectations if the product is not sensorily acceptable. Findings about the relevance of information and consumers' segmentation could have important implications for policy makers and the meat product industry. © 2017 Society of Chemical Industry.

Mexican consumers at the point of meat purchase. Beef choice

Within-consumer preference replication achieved through systematic image manipulation was used in consumer surveys in four cities across Mexico (Mexico City, n=195; Guadalajara, n=100; Hermosillo, n=132; Veracruz, n=61) to study beef preferences. Images of beef steaks controlled for lean and fat colour, fat cover and marbling were presented to consumers to determine the characteristics used in beef choice and the levels of preference of these characteristics. The most important choice criteria were fat cover (62% preferring little fat cover) and marbling (59% preferring non-marbled). Lean colour was also important with 24% and 29% choosing light and dark red beef, respectively. Fat colour was the least important of the four attributes studied (18% and 19% choosing white and yellow, respectively), but was nevertheless important given that 43% of consumers used three or four characteristics to make their choice. Imported and domestic beef in the Mexican marketplace appear to respond to the range of consumers' beef preferences at the point of purchase.

A Review of the Principles and Applications of Near-Infrared Spectroscopy to Characterize Meat, Fat, and Meat Products

Consumer demand for quality and healthfulness has led to a higher need for quality assurance in meat production. This requirement has increased interest in near-infrared (NIR) spectroscopy due to the ability for rapid, environmentally friendly, and noninvasive prediction of meat quality or authentication of added-value meat products. This review includes the principles of NIR spectroscopy, pre-processing methods, and multivariate analyses used for quantitative and qualitative purposes in the meat sector. Recent advances in portable NIR spectrometers that enable new online applications in the meat industry are shown and their performance evaluated. Discrepancies between published studies and potential sources of variability are discussed, and further research is encouraged to face the challenges of using NIRS technology in commercial applications, so that its full potential can be achieved.

Effect of including whole linseed and vitamin E in the diet of young bulls slaughtered at two fat covers on the sensory quality of beef packaged in two different packaging systems

BACKGROUND

Forty-six Pirenaica young bulls, slaughtered at two levels of fatness (3 and 4 mm), were used to evaluate the effect of the inclusion of 50 g kg^-1 linseed alone or with 200 IU vitamin E kg^-1 in the concentrate and of the meat packaging system (vacuum or modified atmosphere packaging (MAP)) on the beef sensory quality.

RESULTS

The inclusion of linseed or supplementation with vitamin E in the concentrate induced no significant differences in the main meat sensory scores and overall appraisal except under MAP, where small differences due to concentrate ingredients were found in juiciness and metallic flavor intensity. Extending the display time up to 4 or 8 days in high-oxygen MAP had detrimental effects on sensory attributes. Meat from animals with 4 mm fat cover depth were rated more tender and juicy, less fibrous and with a higher intensity of beef flavor and rancid odor than meat from 3 mm fat cover bulls when both samples were vacuum packaged.

CONCLUSION

The inclusion of 50 g kg^-1 linseed in the concentrate fed to bulls had no detrimental effect on the beef sensory quality. The vacuum-packaged meat of bulls slaughtered at 4 mm fat cover was rated higher on sensory analysis than that at 3 mm fat cover. © 2016 Society of Chemical Industry.

Beef consumer segment profiles based on information source usage in Poland

The main aim of this study was to identify market segments based on consumers' usage of information sources about beef and to investigate whether the use of information sources was associated with the type of information consumers were searching for, factors guiding their decision processes to buy beef and motives related to beef consumption. Data were collected in 2014 through a self-administered survey of 501 regular beef consumers. Three distinct clusters were identified: Enthusiast (38.5%), Conservative (43.1%) and Ultra Conservative (18.4%). This study revealed that culinary and personal sources of information on beef were the most frequently used. Taste, perceived healthiness and suitability to prepare many dishes were reported as primary motives to eat beef. These results show that communication channels such as culinary programs and opportunities provided by the development of labelling systems to guarantee beef quality should be considered when developing policies and strategies to increase beef consumption in Poland.

The scope for manipulating the polyunsaturated fatty acid content of beef: a review

Since 1950, links between intake of saturated fatty acids and heart disease have led to recommendations to limit consumption of saturated fatty acid-rich foods, including beef. Over this time, changes in food consumption patterns in several countries including Canada and the USA have not led to improvements in health. Instead, the incidence of obesity, type II diabetes and associated diseases have reached epidemic proportions owing in part to replacement of dietary fat with refined carbohydrates. Despite the content of saturated fatty acids in beef, it is also rich in heart healthy cis-monounsaturated fatty acids, and can be an important source of long-chain omega-3 (n-3) fatty acids in populations where little or no oily fish is consumed. Beef also contains polyunsaturated fatty acid biohydrogenation products, including vaccenic and rumenic acids, which have been shown to have anticarcinogenic and hypolipidemic properties in cell culture and animal models. Beef can be enriched with these beneficial fatty acids through manipulation of beef cattle diets, which is now more important than ever because of increasing public understanding of the relationships between diet and health. The present review examines recommendations for beef in human diets, the need to recognize the complex nature of beef fat, how cattle diets and management can alter the fatty acid composition of beef, and to what extent content claims are currently possible for beef fatty acids.