1
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Anneke, Kim HJ, Kim D, Shin DJ, Do KT, Yang CB, Jeon SW, Jung JH, Jang A. Characteristics of Purified Horse Oil by Supercritical Fluid Extraction with Different Deodorants Agents. Food Sci Anim Resour 2024; 44:443-463. [PMID: 38764514 PMCID: PMC11097038 DOI: 10.5851/kosfa.2024.e19] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2024] [Revised: 02/19/2024] [Accepted: 02/19/2024] [Indexed: 05/21/2024] Open
Abstract
This study investigated the impact of activated carbon, palm activated carbon, and zeolite on horse oil (HO) extracted from horse neck fat using supercritical fluid extraction with deodorant-untreated HO (CON) as a comparison. The yield and lipid oxidation of deodorant untreated HO (CON) were not significantly affected by the three deodorants. However, deodorant-treated HOs exhibited significantly elevated levels of α-linolenic acid (C18:3n3) and eicosenoic acid (C20:1n9) compared to CON (p<0.05), while other fatty acids remained consistent. Zeolite-purified HO demonstrated significantly lower levels of volatile organic compounds (VOCs) than other treatments (p<0.05). Remarkably, zeolite decreased the concentration of pentane, 2,3-dimethyl (gasoline odor), by over 90%, from 177.17 A.U. ×106 in CON to 15.91 A.U. ×106. Zeolite also effectively eliminates sec-butylamine (ammonia and fishy odor) as compared to other deodorant-treated HOs (p<0.05). Additionally, zeolite reduced VOCs associated with the fruity citrus flavor, such as nonanal, octanal, and D-limonene in HO (p<0.05). This study suggests that integrating zeolite in supercritical fluid extraction enhances HO purification by effectively eliminating undesirable VOCs, presenting a valuable approach for producing high-quality HO production in the cosmetic and functional food industries.
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Affiliation(s)
- Anneke
- Department of Applied Animal Science,
College of Animal Life Sciences, Kangwon National University,
Chuncheon 24341, Korea
| | - Hye-Jin Kim
- Center for Food and Bioconvergence, Seoul
National University, Seoul 08826, Korea
| | - Dongwook Kim
- Department of Applied Animal Science,
College of Animal Life Sciences, Kangwon National University,
Chuncheon 24341, Korea
| | - Dong-Jin Shin
- Department of Applied Animal Science,
College of Animal Life Sciences, Kangwon National University,
Chuncheon 24341, Korea
| | - Kyoung-tag Do
- Major of Animal Biotechnology, College of
Applied Life Sciences, Jeju National University, Jeju 63243,
Korea
| | - Chang-Beom Yang
- Major of Animal Biotechnology, College of
Applied Life Sciences, Jeju National University, Jeju 63243,
Korea
| | - Sung-Won Jeon
- Major of Animal Biotechnology, College of
Applied Life Sciences, Jeju National University, Jeju 63243,
Korea
| | | | - Aera Jang
- Department of Applied Animal Science,
College of Animal Life Sciences, Kangwon National University,
Chuncheon 24341, Korea
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2
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Qian J, Li J, Geng B, Chen C, Wu J, Li H. Finding Traceability Granularity Influencing Factors Using Rough Set Method: An Empirical Analysis of Vegetable Companies in Tianjin City, China. Foods 2023; 12:foods12112124. [PMID: 37297367 DOI: 10.3390/foods12112124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2023] [Revised: 05/17/2023] [Accepted: 05/20/2023] [Indexed: 06/12/2023] Open
Abstract
The effectiveness evaluation of the traceability system (TS) is a tool for enterprises to achieve the required traceability level. It plays an important role not only for planning system implementation before development but also for analyzing system performance once the system is in use. In the present work, we evaluate traceability granularity using a comprehensive and quantifiable model and try to find its influencing factors via an empirical analysis with 80 vegetable companies in Tianjin, China. We collect granularity indicators mostly through the TS platform to ensure the objectivity of the data and use the TS granularity model to evaluate the granularity score. The results show that there is an obvious imbalance in the distribution of companies as a function of score. The number of companies (21) scoring in the range (50,60) exceeded the number in the other score ranges. Furthermore, the influencing factors on traceability granularity were analyzed using a rough set method based on nine factors pre-selected using a published method. The results show that the factor "number of TS operation staff" is deleted because it is unimportant. The remaining factors rank according to importance as follows: Expected revenue > Supply chain (SC) integration degree > Cognition of TS > Certification system > Company sales > Informationization management level > System maintenance investment > Manager education level. Based on these results, the corresponding implications are given with the goal of (i) establishing the market mechanism of high price with high quality, (ii) increasing government investment for constructing the TS, and (iii) enhancing the organization of SC companies.
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Affiliation(s)
- Jianping Qian
- Key Laboratory of Agricultural Remote Sensing (AGRIRS), Ministry of Agriculture and Rural Affairs/Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Jiali Li
- Key Laboratory of Agricultural Remote Sensing (AGRIRS), Ministry of Agriculture and Rural Affairs/Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Bojian Geng
- Yangtze River Delta Intelligent Agriculture Research Institute of Chinese Academy of Agricultural Sciences, Suzhou 215331, China
| | - Cunkun Chen
- Institute of Agricultural Products Preservation and Processing Technology (National Engineering Technology Research Center for Preservation of Agriculture Product), Tianjin Academy of Agricultural Sciences/Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin 300384, China
| | - Jianjin Wu
- Tianjin Agricultural Development Service Center, Tianjin 300061, China
| | - Haiyan Li
- Tianjin Agricultural Development Service Center, Tianjin 300061, China
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3
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van Wyngaard BE, Strydom PE, Hugo A. A South African beef quality survey. Meat Sci 2023; 198:109109. [PMID: 36702065 DOI: 10.1016/j.meatsci.2023.109109] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 01/06/2023] [Accepted: 01/09/2023] [Indexed: 01/13/2023]
Abstract
In this study a survey of various meat quality characteristics of beef loin cuts was conducted in the City of Tshwane Metropolitan Municipality (Gauteng Province of South Africa) to determine the variation and consistency of beef quality of products purchased over time. Four hundred and twenty beef loin samples were collected on 20 occasions over 308 days from 13 outlets of 2 supplier types (butcher and supermarket). Packaging type, label information and price were considered for the evaluation of meat tenderness, colour, cooking loss, tissue composition and steak thickness. The results demonstrate that large variation in characteristics relevant to consumers' choice and satisfaction among and within different products sold as porterhouse steak in South Africa. In particular, muscle tenderness varied (P < 0.0001) across the 20 products and also showed significant inconsistency over the 20 purchasing events for certain products.
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Affiliation(s)
- B E van Wyngaard
- Department of Animal Science, University of Free-State, Bloemfontein, South Africa
| | - P E Strydom
- Department of Animal Science, Stellenbosch University, Stellenbosch, South Africa..
| | - A Hugo
- Department of Animal Science, University of Free-State, Bloemfontein, South Africa
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4
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Altmann BA, Trinks A, Mörlein D. Consumer preferences for the color of unprocessed animal foods. J Food Sci 2023; 88:909-925. [PMID: 36727664 DOI: 10.1111/1750-3841.16485] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 01/06/2023] [Accepted: 01/18/2023] [Indexed: 02/03/2023]
Abstract
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.
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Affiliation(s)
| | - Anna Trinks
- Department of Animal Sciences, University of Göttingen, Göttingen, Germany
| | - Daniel Mörlein
- Department of Animal Sciences, University of Göttingen, Göttingen, Germany
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5
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Schrobback P, Zhang A, Loechel B, Ricketts K, Ingham A. Food Credence Attributes: A Conceptual Framework of Supply Chain Stakeholders, Their Motives, and Mechanisms to Address Information Asymmetry. Foods 2023; 12:foods12030538. [PMID: 36766068 PMCID: PMC9914793 DOI: 10.3390/foods12030538] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 01/13/2023] [Accepted: 01/18/2023] [Indexed: 01/27/2023] Open
Abstract
Food credence attributes (e.g., food safety, organic, and carbon neutral production methods) are quality characteristics of products that cannot be assessed by buyers at the point of sale without additional information (e.g., certification labels). Hence, the ability to access credence attributes of a particular product can result in a situation termed as asymmetric distributed information among supply chain stakeholders (e.g., producers, processors, wholesalers, retailers, consumer) where one party of a market transaction is in possession of more information about a product than the other party. This situation can lead to potential inefficiencies, e.g., misinformation, risk of food borne illness, or opportunistic behavior such as fraud. The present study sought to develop a conceptual framework that describes a) the motivation for key stakeholders to participate in the market for food credence attributes, b) the type of food credence attributes that key stakeholders provide, and c) current mechanisms to address the issue of information asymmetry among the stakeholders in the food system. The study was conducted using an integrative literature review. The developed framework consists of two components: a) the food supply chain and b) the attribute assurance system among which multiple links exist. The findings suggest that retailers, processors, NGOs, and government authorities are influential stakeholders within the supply chain of food credence attributes by imposing food quality standards which can address information asymmetry among food actors. While the credence attribute assurance system (e.g., food standards, third party food attribute assurance providers) can potentially address the issue of asymmetric information among market stakeholders, a range of issues remain. These include food standards as a potential market entry barrier for food producers and distributors, limited food standard harmonization, and communication challenges of food attribute assurance (e.g., consumers' signal processing, signal use and trust). The syntheses presented in this study contributes to stakeholders' (e.g., supply chain actors, scientists, policy makers) improved understanding about the components of the credence food system and their integration as well as the drivers for change in this system.
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Affiliation(s)
- Peggy Schrobback
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Brisbane, QLD 4067, Australia
- Correspondence:
| | - Airong Zhang
- Health and Biosecurity, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Brisbane, QLD 4102, Australia
| | - Barton Loechel
- Environment, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Brisbane, QLD 4102, Australia
| | - Katie Ricketts
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Canberra, ACT 2601, Australia
| | - Aaron Ingham
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Brisbane, QLD 4067, Australia
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6
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Kleih AK, Lehberger M, Sparke K. Preference for branded fresh produce and consumers' need for uniqueness: A mixed-methods investigation of consumer choice and thought process. Appetite 2023; 180:106321. [PMID: 36210018 DOI: 10.1016/j.appet.2022.106321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Revised: 09/23/2022] [Accepted: 09/24/2022] [Indexed: 11/06/2022]
Abstract
Branding is an important tool to increase a product's value. Fresh fruits and vegetables are largely unbranded. This study aimed to 1) investigate consumer preferences for brands (including brand transfers) of fresh produce, compared with other extrinsic attributes, 2) identify consumer segments and describe them with the psychological scale "food and beverage need for uniqueness" (FBNFU), and 3) explore consumer thought processing of brands during choice. We applied a concurrent mixed-methods approach: a discrete choice experiment and latent class analysis (quantitative) and a think-aloud interview (qualitative). Results showed that brands are not generally the most important attribute for choice. Experimental brand transfers received the lowest preference rating (i.e., part-worth utilities). However, for certain consumer segments, branding is most important. The consumer segments with the strongest preference for brands showed the highest level of FBNFU. Consumers' thought process during choice typically starts with brand recognition, and associations follow. Consumers with negative or no associations, or who were unfamiliar with the brand, disregarded the brand as the choice process progressed. Our results provide insights into the value of fresh-produce brands for consumers. Practitioners should target the FBNFU mindset and maximize brand awareness when promoting branded fresh produce.
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Affiliation(s)
| | | | - Kai Sparke
- Hochschule Geisenheim University, Germany
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7
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Lee SH, Lee CL, Ko J, Hong JH. The role of food stereotype in hedonic judgment of a delicacy food: A case study of Korean consumers’ liking for sliced raw fish (sashimi). Food Res Int 2022; 162:112028. [DOI: 10.1016/j.foodres.2022.112028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 08/17/2022] [Accepted: 10/02/2022] [Indexed: 11/04/2022]
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8
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Rolfe J, Rajapaksa D, De Valck J, Star M. WILL GREENHOUSE CONCERNS IMPACT MEAT CONSUMPTION? BEST-WORST SCALING ANALYSIS OF AUSTRALIAN CONSUMERS. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104755] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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9
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Understanding the main factors that influence consumer quality perception and attitude towards meat and processed meat products. Meat Sci 2022; 193:108952. [PMID: 36049392 DOI: 10.1016/j.meatsci.2022.108952] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 08/16/2022] [Accepted: 08/18/2022] [Indexed: 12/31/2022]
Abstract
Meat and meat products consumer behaviour is becoming less predictable. The objective of this review was to determine the attributes associated with the consumer's perception of quality and identify factors influencing the perception and consequent attitude. In conclusion, the findings showed that factors impacting nutritional quality, chemical and biological hazards, animal welfare, beliefs, and fraud could affect consumers' perception of how safe meat products are. Consumers positively perceive sensory attributes and recognize meat's nutritional value, still concerned with fat. Animal welfare and environmental impact have become significant drivers of consumer perception. The presence of chemical additives is a severe concern. Information received by consumers through media strongly influences perception and behaviour. The negative stigmatization of meat and meat products and beliefs often not scientifically-based shapes consumer perception. Their sensory impact and price frame the acceptance of animal production or processing modifications.
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10
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Silva JA, Cardoso R, Vieira R, Almeida JC, Gomes MJ, Venâncio C, Patarata L. The Effect of Weaning and Slaughter Age on the Physicochemical and Sensory Characteristics of Arouquesa Beef-A PDO Portuguese Meat. Foods 2022; 11:foods11162505. [PMID: 36010505 PMCID: PMC9407602 DOI: 10.3390/foods11162505] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 07/21/2022] [Accepted: 08/17/2022] [Indexed: 11/16/2022] Open
Abstract
(1) Background: Autochthonous breeds meat is well accepted due to its sensory characteristics, perceived low environmental impact, and animal welfare. We aimed to evaluate the effect of weaning and slaughter age on the physicochemical and sensory characteristics of Arouquesa, a Portuguese Protected Designation of Origin (PDO) meat and to evaluate the psychological effect of knowing the weaning age on the consumer’s hedonic evaluation. (2) Methods: Meat from 26 animals was assigned to 4 groups, with combinations of weaning (W) at 9 or 5 months and slaughter (S) at 9 or 12 months: W9-S9, W9-S12, W5-S9, and W5-S12. The meat was analysed for pH24h, colour (L*a*b*), cooking losses and shear force. A Check All that Apply test was made with 70 consumers; they were also asked to punctuate the hedonic appreciation of anonymous and weaning age-identified meat. (3) Results: W9-S9 were more tender, had lower shear force, and was juicier than W5-S9. When animals were slaughtered at 12 months, there were no differences in the physicochemical and sensory characteristics between the weaning ages. The effect of information about the weaning age influences the consumer’s hedonic evaluation, as revealed by the comparison between the anonymous and identified samples. (4) Later weaning resulted in more tender meat when the slaughter was at 9 months and positively impacted consumer perception.
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Affiliation(s)
- José António Silva
- AL4Animals—Associate Laboratory for Animal and Veterinary Sciences, CECAV–Veterinary and Animal Research Centre, Universidade de-Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
| | - Ricardo Cardoso
- CITAB, Centre for the Research and Technology of Agro-Environment and Biological Sciences, Universidade de-Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
| | - Raquel Vieira
- CITAB, Centre for the Research and Technology of Agro-Environment and Biological Sciences, Universidade de-Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
| | - José Carlos Almeida
- AL4Animals—Associate Laboratory for Animal and Veterinary Sciences, CECAV–Veterinary and Animal Research Centre, Universidade de-Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
| | - Maria José Gomes
- AL4Animals—Associate Laboratory for Animal and Veterinary Sciences, CECAV–Veterinary and Animal Research Centre, Universidade de-Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
| | - Carlos Venâncio
- CITAB, Centre for the Research and Technology of Agro-Environment and Biological Sciences, Universidade de-Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
| | - Luis Patarata
- AL4Animals—Associate Laboratory for Animal and Veterinary Sciences, CECAV–Veterinary and Animal Research Centre, Universidade de-Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
- Correspondence:
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11
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McSweeney MB. The effect of health-related claims on consumers’ sensory perception. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100893] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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12
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Consumer Perception of Beef Quality and How to Control, Improve and Predict It? Focus on Eating Quality. Foods 2022; 11:foods11121732. [PMID: 35741930 PMCID: PMC9223083 DOI: 10.3390/foods11121732] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 05/31/2022] [Accepted: 06/07/2022] [Indexed: 12/12/2022] Open
Abstract
Quality refers to the characteristics of products that meet the demands and expectations of the end users. Beef quality is a convergence between product characteristics on one hand and consumers’ experiences and demands on the other. This paper reviews the formation of consumer beef quality perception, the main factors determining beef sensory quality, and how to measure and predict beef eating quality at scientific and industrial levels. Beef quality is of paramount importance to consumers since consumer perception of quality determines the decision to purchase and repeat the purchase. Consumer perception of beef quality undergoes a multi-step process at the time of purchase and consumption in order to achieve an overall value assessment. Beef quality perception is determined by a set of quality attributes, including intrinsic (appearance, safety, technological, sensory and nutritional characteristics, convenience) and extrinsic (price, image, livestock farming systems, commercial strategy, etc.) quality traits. The beef eating qualities that are the most valued by consumers are highly variable and depend mainly on the composition and characteristics of the original muscle and the post-mortem processes involved in the conversion of muscle into meat, the mechanisms of which are summarized in this review. Furthermore, in order to guarantee good quality beef for consumers in advance, the prediction of beef quality by combining different traits in scenarios where the animal, carcass, and muscle cuts can be evaluated is also discussed in the current review.
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Aoki K, Akai K. A Comparison between Spain and Japan with respect to the Color, Expected Taste Scale, and Sustainability Effects of Strawberries: A Choice Experiment. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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14
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Quality Multiverse of Beef and Pork Meat in a Single Score. Foods 2022; 11:foods11081154. [PMID: 35454739 PMCID: PMC9028403 DOI: 10.3390/foods11081154] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 04/01/2022] [Accepted: 04/06/2022] [Indexed: 11/29/2022] Open
Abstract
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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Meiselman H, Jaeger S, Carr B, Churchill A. Approaching 100 years of Sensory and Consumer Science: Developments and ongoing issues. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104614] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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16
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Altmann BA, Rosenau S. Spirulina as Animal Feed: Opportunities and Challenges. Foods 2022; 11:foods11070965. [PMID: 35407052 PMCID: PMC8997485 DOI: 10.3390/foods11070965] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 03/15/2022] [Accepted: 03/18/2022] [Indexed: 01/12/2023] Open
Abstract
Increasing demand for protein, especially animal-based proteins and the large amounts of protein feed inputs required for production, has largely driven the research on spirulina as an animal feed. This short communication summarizes the results from two larger research projects investigating spirulina as an animal feed. Overall, spirulina appears to be a prospective protein source in poultry and pork production, as well as aquaculture. However, spirulina as a feed can have implications for system productivity and end product quality, depending on animal production system. Neither swine productivity nor product quality was negatively affected with spirulina as a feed, which is likely due to the low amounts of protein required in swine finishing diets. Spirulina as a feed does negatively affect poultry and fish productivity as well as alter product quality, primarily raw meat color. Therefore, future research focused on sustainability analysis and product processing and acceptance should investigate the trade-offs of incorporating spirulina into poultry and fish diets.
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17
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Alvino L, Constantinides E, van der Lubbe RHJ. Consumer Neuroscience: Attentional Preferences for Wine Labeling Reflected in the Posterior Contralateral Negativity. Front Psychol 2021; 12:688713. [PMID: 34721140 PMCID: PMC8551361 DOI: 10.3389/fpsyg.2021.688713] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Accepted: 09/13/2021] [Indexed: 11/13/2022] Open
Abstract
During the decision-making process, consumers notice, inspect, and visually scan different products. External characteristics of a product, such as design, packaging, label, and logo, have been shown to strongly influence how customers perceive, assess, and select a product. Marketers have put a lot of effort into determining the factors that trigger consumers' visual attention toward products, using traditional research methods, self-reports, or observations. The use of neuroscientific tools to study consumer behavior may improve our understanding of how external characteristics influence consumers' visual attention. Consumer neuroscience research shows that preferences for a product may already be reflected in brain activity before customers make a final decision. Using electroencephalography (EEG), we investigated whether the design of different wine labeling influences individual preferences, reflected in the neural activity related to visual attention. More specifically, we examined whether the posterior contralateral negativity (PCN) can be used to assess and predict consumers' preferences for a specific product based on its external characteristics. The PCN is commonly used to estimate attentional selection by focusing on stimulus-side dependent EEG lateralization above parieto-occipital areas. We computed the PCN to assess whether a certain wine label caught participants' visual attention and additionally by comparing the PCN with behavioral data (wine preferences and reaction times) to determine whether early effects of visual attention could predict participants' final preferences for a specific label. Our findings indicate that the PCN provides relevant information on visual attention mechanisms for external characteristics, as the view of the four labels modulated PCN amplitude. We hope this study can help researchers and practitioners in examining the effects of external product characteristics on consumer choice by estimating the changes in the EEG that are related to visual attention.
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Affiliation(s)
- Letizia Alvino
- Center for Marketing and Supply Chain Management, Nyenrode Business University, Breukelen, Netherlands
| | - Efthymios Constantinides
- Hightech Business and Entrepreneurship Group (HBE), Faculty of Behavior, Management and Social Sciences, University of Twente, Enschede, Netherlands
| | - Rob H. J. van der Lubbe
- Cognition, Data, and Education, Faculty of Behavior, Management and Social Sciences, University of Twente, Enschede, Netherlands
- Laboratory of Vision Science and Optometry, Faculty of Physics,Adam Mickiewicz University, Poznań, Poland
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18
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Pulina G, Acciaro M, Atzori AS, Battacone G, Crovetto GM, Mele M, Pirlo G, Rassu SPG. Animal board invited review - Beef for future: technologies for a sustainable and profitable beef industry. Animal 2021; 15:100358. [PMID: 34634751 DOI: 10.1016/j.animal.2021.100358] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Revised: 08/18/2021] [Accepted: 08/18/2021] [Indexed: 01/07/2023] Open
Abstract
The global consumption, notably in developing countries, and production of beef are increasing continuously, and this requires the industry to improve performance and to reduce the environmental impact of the production chain. Since the improvement in efficiency and the highest impacts occur at farm level, it is appropriate to focus on the profitability and environmental sustainability of these enterprises. In many areas of the world, beef production is economically and socially relevant because it accounts for a significant portion of the agricultural production and represents a vital economic activity in mountain and hill districts of many regions, where few alternatives for other agricultural production exist. Due to the important role in the agricultural and food economy worldwide, the future of the beef industry is linked to the reduction of ecological impacts, mainly adopting the agroecological mitigation practices, and the simultaneous improvement of production performances and of product quality. This review analyses the technical and managerial solutions currently available to increase the efficiency of the beef industry and, at the same time, to reduce its environmental impacts in response to the growing concerns and awareness of citizens and consumers.
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Affiliation(s)
- G Pulina
- Dipartimento di Agraria, University of Sassari, Sassari, Italy
| | | | - A S Atzori
- Dipartimento di Agraria, University of Sassari, Sassari, Italy
| | - G Battacone
- Dipartimento di Agraria, University of Sassari, Sassari, Italy.
| | - G M Crovetto
- Dipartimento di Scienze Agrarie e Ambientali, University of Milan, Milano, Italy
| | - M Mele
- Dipartimento di Scienze Agrarie, Alimentari e Agroambientali, University of Pisa, Pisa, Italy
| | - G Pirlo
- Research Centre for Animal Production and Aquaculture, Council for Agriculture Research and Economics, Lodi, Italy
| | - S P G Rassu
- Dipartimento di Agraria, University of Sassari, Sassari, Italy
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Livingstone KM, Abbott G, Lamb KE, Dullaghan K, Worsley T, McNaughton SA. Understanding Meal Choices in Young Adults and Interactions with Demographics, Diet Quality, and Health Behaviors: A Discrete Choice Experiment. J Nutr 2021; 151:2361-2371. [PMID: 34036358 DOI: 10.1093/jn/nxab106] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Revised: 02/26/2021] [Accepted: 03/19/2021] [Indexed: 12/20/2022] Open
Abstract
BACKGROUND Our understanding of meal choices is limited by methodologies that do not account for the complexity of food choice behaviors. Discrete choice experiments (DCEs) rank choices in a decision-making context. OBJECTIVES This study aimed to rank the relative importance of influences on meal choices in young adults and examine interactions by subgroups. METHODS Adults (18-30 y) living in Australia were recruited via social media to complete an Internet-based DCE and survey. Participants were presented with 12 choice sets about a typical weekday meal, consisting of 5 attributes (taste, preparation time, nutrition content, cost, and quality). Diet quality (Dietary Guideline Index) was calculated from brief dietary questions. Conditional logit models ranked meal attributes, including interactions by sex, education, area-level disadvantage, diet quality, and weight status. RESULTS In total, 577 adults (46% female, mean ± SD age 23.8 ± 3.8 y) completed the DCE and survey. Nutrition content was the most important influence on meal choice (B: 1.48; 95% CI: 1.31, 1.64), followed by cost (B: -0.75; 95% CI: -0.87, -0.63), quality (B: 0.58; 95% CI: 0.49, 0.67), taste (B: 0.55; 95% CI: 0.45, 0.65), and preparation time (B: -0.42; 95% CI: -0.52, -0.31). Females, those with higher diet quality, and those with a BMI (in kg/m2) <25 had higher preferences for better nutrition content. Females had higher preferences for better taste and lower preferences for higher-cost meals. Participants with higher education had higher preferences for better nutrition content. Participants living in higher area-level disadvantage areas had higher preferences for longer preparation time. CONCLUSIONS Nutrition content was the most important influence on young adults' meal choices. Preferences differed by sex, socioeconomic position, diet quality, and weight status. Findings show the suitability of DCEs for understanding food choice behaviors in young adults and support the need for meal-based interventions to be tailored according to demographic and health characteristics.
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Affiliation(s)
- Katherine M Livingstone
- Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences, Deakin University, Geelong, Australia
| | - Gavin Abbott
- Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences, Deakin University, Geelong, Australia
| | - Karen E Lamb
- Melbourne School of Population and Global Health, University of Melbourne, Parkville, Australia
| | - Kate Dullaghan
- Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences, Deakin University, Geelong, Australia
| | - Tony Worsley
- Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences, Deakin University, Geelong, Australia
| | - Sarah A McNaughton
- Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences, Deakin University, Geelong, Australia
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20
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Boncinelli F, Piracci G, Casini L. Understanding the role of information and taste heterogeneity in consumer preferences for functional beef: The case of the omega-3 enriched burger. Meat Sci 2021; 181:108614. [PMID: 34229235 DOI: 10.1016/j.meatsci.2021.108614] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Revised: 05/26/2021] [Accepted: 06/21/2021] [Indexed: 11/25/2022]
Abstract
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.
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Affiliation(s)
- Fabio Boncinelli
- Department of Agriculture, Food, Environment and Forestry, University of Florence, Piazzale delle Cascine, 18, 50144 Florence, Italy.
| | - Giovanna Piracci
- Department of Agriculture, Food, Environment and Forestry, University of Florence, Piazzale delle Cascine, 18, 50144 Florence, Italy.
| | - Leonardo Casini
- Department of Agriculture, Food, Environment and Forestry, University of Florence, Piazzale delle Cascine, 18, 50144 Florence, Italy.
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21
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Liu J, Pogorzelski G, Neveu A, Legrand I, Pethick D, Ellies-Oury MP, Hocquette JF. Are Marbling and the Prediction of Beef Eating Quality Affected by Different Grading Sites? Front Vet Sci 2021; 8:611153. [PMID: 33855054 PMCID: PMC8039122 DOI: 10.3389/fvets.2021.611153] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Accepted: 02/08/2021] [Indexed: 11/16/2022] Open
Abstract
For the European abattoirs, the preferred carcass grading site is at the fifth rib, and cutting at the tenth rib as in Australia could lead to a lower economic value of the carcass. Therefore, the objective of this study was to compare the grading scores of marbling and the meat and fat color on Musculus longissimus thoracis et lumborum (LTL) at the fifth and the tenth thoracic vertebrae. The consequences on the prediction of beef eating quality using the Meat Standards Australia (MSA) grading scheme were also evaluated for cull cows, which produce the majority of beef consumed in France. Carcasses from 208 French cattle, mainly Limousine cows, were graded according to the Australian Beef Carcase Chiller Assessment System (ABCAS) used for the implementation of the MSA system. The results indicate that there was no significant difference in the marbling score, between the fifth and the tenth ribs and hence in the MSA index and in the Global Quality [meat quality (MQ4)] scores calculated from marbling values from either the fifth rib or the tenth rib. However, the meat color at the tenth rib was significantly darker than that at the fifth rib (p < 0.01), and the fat color at the tenth rib was significantly yellower than that at the fifth rib (p < 0.001). The results of this study suggest that the grading of marbling can be conducted on M. LTL at the fifth thoracic vertebrae for routine use of the MSA system in France and, more generally, in Europe. However, further investigation and adjustment would be needed for other critical MSA scores (such as rib fat thickness) while respecting the European carcass quartering practices.
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Affiliation(s)
- Jingjing Liu
- INRAE, Université Clermont Auvergne, VetAgro Sup, UMR1213, Recherches sur les Herbivores, Clermont-Ferrand, France
| | - Grzegorz Pogorzelski
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Poland
| | - Alix Neveu
- École Nationale Supérieure Agronomique de Toulouse, Toulouse, France
| | - Isabelle Legrand
- Institut de l'Elevage, Service Qualité des Carcasses et des Viandes, MRA-NA, Limoges, France
| | - David Pethick
- School of Veterinary and Life Sciences, Murdoch University, Perth, WA, Australia
| | - Marie-Pierre Ellies-Oury
- INRAE, Université Clermont Auvergne, VetAgro Sup, UMR1213, Recherches sur les Herbivores, Clermont-Ferrand, France.,Bordeaux Sciences Agro, Bordeaux, France
| | - Jean-François Hocquette
- INRAE, Université Clermont Auvergne, VetAgro Sup, UMR1213, Recherches sur les Herbivores, Clermont-Ferrand, France
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22
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Barragán-Hernández W, Mahecha-Ledesma L, Olivera-Angel M, Angulo-Arizala J. Beef consumers’ perceptions and relationships with acceptation assessed by photography. ITALIAN JOURNAL OF ANIMAL SCIENCE 2021. [DOI: 10.1080/1828051x.2021.1893132] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Wilson Barragán-Hernández
- Centro de Investigación El Nus, Corporación Colombiana de Investigación Agropecuaria (AGROSAVIA), San Roque, Colombia
| | - Liliana Mahecha-Ledesma
- Facultad de Ciencias Agrarias, grupo de investigación GRICA, Universidad de Antioquia, Medellín, Colombia
| | - Martha Olivera-Angel
- Facultad de Ciencias Agrarias, Grupo de investigación Biogénesis, Universidad de Antioquia, Medellín, Colombia
| | - Joaquín Angulo-Arizala
- Facultad de Ciencias Agrarias, grupo de investigación GRICA, Universidad de Antioquia, Medellín, Colombia
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23
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Barragán-Hernández W, Mahecha-Ledesma L, Burgos-Paz W, Olivera-Angel M, Angulo-Arizala J. Using near-infrared spectroscopy to determine intramuscular fat and fatty acids of beef applying different prediction approaches. J Anim Sci 2021; 98:5939743. [PMID: 33099624 DOI: 10.1093/jas/skaa342] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Accepted: 10/19/2020] [Indexed: 02/06/2023] Open
Abstract
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.
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Affiliation(s)
- Wilson Barragán-Hernández
- Red de Ganadería y Especies Menores, Centro de Investigación El Nus, Corporación Colombiana de Investigación Agropecuaria (AGROSAVIA), San Roque, Antioquia, Colombia
| | - Liliana Mahecha-Ledesma
- Facultad de ciencias agrarias, Grupo de investigación en ciencias animales-GRICA, Universidad de Antioquia, Medellín, Colombia
| | - William Burgos-Paz
- Red de Ganadería y Especies Menores, Centro de Investigación Tibaitatá, Corporación Colombiana de Investigación Agropecuaria (AGROSAVIA), Mosquera, Cundinamarca, Colombia
| | - Martha Olivera-Angel
- Facultad de ciencias agrarias, Grupo de investigación Biogénesis, Universidad de Antioquia, Medellín, Colombia
| | - Joaquín Angulo-Arizala
- Facultad de ciencias agrarias, Grupo de investigación en ciencias animales-GRICA, Universidad de Antioquia, Medellín, Colombia
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24
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Knowledge, Utility, and Preferences for Beef Label Traceability Information: A Cross-Cultural Market Analysis Comparing Spain and Brazil. Foods 2021; 10:foods10020232. [PMID: 33498735 PMCID: PMC7911574 DOI: 10.3390/foods10020232] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 01/12/2021] [Accepted: 01/21/2021] [Indexed: 11/17/2022] Open
Abstract
The consumer environment determines consumers' buying behavior and product preferences, and understanding these factors allows businesses in the industry to identify market demands. In view of the different contexts, Spain and Brazil, there are differences in the consumption of beef, in the production and the regulatory process concerning beef, and in particular the traceability system. The traceability system is mandatory in Spain and voluntary in Brazil. From these prerogatives, this cross-cultural study carried out through a self-administered questionnaire with 2132 Spanish and Brazilian beef buyers/consumers, aimed at comparing and understanding the familiarity with the bovine traceability system and traceability information of the label as a food security indicator. It is concluded that traceability information is well received by consumers as an attribute of credibility, and consumers are interested in ensuring that the item they buy is of known and reliable origin. But more incentives may help clarify the advantages of purchasing food with certified traceability, making it more effective for consumers to use this knowledge.
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25
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Boito B, Lisbinski E, Campo MDM, Guerrero A, Resconi V, de Oliveira TE, Barcellos JOJ. Perception of beef quality for Spanish and Brazilian consumers. Meat Sci 2020; 172:108312. [PMID: 33011632 DOI: 10.1016/j.meatsci.2020.108312] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Revised: 09/11/2020] [Accepted: 09/14/2020] [Indexed: 12/26/2022]
Abstract
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.
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Affiliation(s)
- Bruna Boito
- Universidade Federal do Rio Grande do Sul, Campus agronomia, Av. Bento Gonçalves, 7712, Porto Alegre/RS, Brazil; Department of Animal Production and Food Science, Instituto Agroalimentario de Aragón- IA2, Universidad de Zaragoza-CITA, C/ Miguel Servet 177, 50013, Zaragoza, Spain.
| | - Eduardo Lisbinski
- Universidade Federal do Rio Grande do Sul, Campus agronomia, Av. Bento Gonçalves, 7712, Porto Alegre/RS, Brazil; Department of Animal Production and Food Science, Instituto Agroalimentario de Aragón- IA2, Universidad de Zaragoza-CITA, C/ Miguel Servet 177, 50013, Zaragoza, Spain
| | - Maria Del Mar Campo
- Department of Animal Production and Food Science, Instituto Agroalimentario de Aragón- IA2, Universidad de Zaragoza-CITA, C/ Miguel Servet 177, 50013, Zaragoza, Spain.
| | - Ana Guerrero
- Department of Animal Production and Food Science, Instituto Agroalimentario de Aragón- IA2, Universidad de Zaragoza-CITA, C/ Miguel Servet 177, 50013, Zaragoza, Spain
| | - Virginia Resconi
- Department of Animal Production and Food Science, Instituto Agroalimentario de Aragón- IA2, Universidad de Zaragoza-CITA, C/ Miguel Servet 177, 50013, Zaragoza, Spain
| | - Tamara Esteves de Oliveira
- Universidade Federal do Rio Grande do Sul, Campus agronomia, Av. Bento Gonçalves, 7712, Porto Alegre/RS, Brazil
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26
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Li Z. PBCLM: A top-down causal modeling framework for soil standards and global sustainable agriculture. ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2020; 263:114404. [PMID: 32224386 DOI: 10.1016/j.envpol.2020.114404] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/23/2019] [Revised: 03/16/2020] [Accepted: 03/17/2020] [Indexed: 06/10/2023]
Abstract
To help countries worldwide regulate agricultural soil standards for organic contaminants, this study developed the pastoral-based chemical lifecycle management (PBCLM) modeling framework, which comprehensively models the bottom-up causation of the chemicals' lifecycle at each level of the cattle industry and delivers top-down regulatory strategies. The lifecycle models for a total of 308 hydrophobic organic contaminants were constructed. The results indicated that the octanol-water partitioning coefficient (log KOW) values had the greater impact on the unit-legal-limit-based concentrations for contaminants at the producer level (i.e., grass) or higher. In addition, the analysis of the weather variables indicated that pastoral farming in warmer and drier places might lead to the bioaccumulation of more contaminants. By comparing the reference legal limits that were derived by the PBCLM, current soil standards might not be effective in protecting human health or harmonizing downstream food regulations. The PBCLM can help regulatory agencies better promulgate soil regulations to ensure sustainable agriculture.
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Affiliation(s)
- Zijian Li
- School of Public Health (Shenzhen), Sun Yat-sen University, Guangdong, 510275, China.
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27
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Barragán-Hernández W, Mahecha-Ledesma L, Angulo-Arizala J, Olivera-Angel M. Near-Infrared Spectroscopy as a Beef Quality Tool to Predict Consumer Acceptance. Foods 2020; 9:foods9080984. [PMID: 32721995 PMCID: PMC7466230 DOI: 10.3390/foods9080984] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2020] [Revised: 07/06/2020] [Accepted: 07/10/2020] [Indexed: 01/25/2023] Open
Abstract
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.
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Affiliation(s)
- Wilson Barragán-Hernández
- Centro de Investigación Turipaná, Corporación Colombiana de Investigación Agropecuaria (AGROSAVIA), Montería 230001, Colombia;
| | - Liliana Mahecha-Ledesma
- Facultad de Ciencias Agrarias, GRICA research group, Universidad de Antioquia, Medellin 1226, Colombia;
- Correspondence: ; Tel.: +57-4-2199101
| | - Joaquín Angulo-Arizala
- Facultad de Ciencias Agrarias, GRICA research group, Universidad de Antioquia, Medellin 1226, Colombia;
| | - Martha Olivera-Angel
- Facultad de Ciencias Agrarias, Biogénesis research group, Universidad de Antioquia, Medellin 1226, Colombia;
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The Impact of the Food Labeling and Other Factors on Consumer Preferences Using Discrete Choice Modeling-The Example of Traditional Pork Sausage. Nutrients 2020; 12:nu12061768. [PMID: 32545561 PMCID: PMC7353460 DOI: 10.3390/nu12061768] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2020] [Revised: 06/06/2020] [Accepted: 06/09/2020] [Indexed: 12/17/2022] Open
Abstract
In our study, we examined whether product characteristics indicated by food labels matter in purchasing decisions for sausage made from traditional Hungarian mangalica pork; and how much consumers are willing to pay for them. On the other hand, we also tried to measure whether any changes in consumers’ preferences occurred in recent years. Two product characteristics (label of origin and different mangalica meat content) and two other factors (place of purchase and price) are examined in a discrete choice experiment based on stated preference data. According to our expectations, government-funded consumer campaigns in recent years have had an impact on consumers purchase of this traditional product, and they pay more attention to food labels, which can also be influenced by sociodemographic characteristics. Our results have been compared to a previous choice-model based research, investigating consumers’ attitude towards similar mangalica pork products. Three different types of models (multinomial logit, random parameter logit, and latent class) are employed, from which two types of models account for the heterogeneity in preferences. Based on the results, it can be concluded that the advertisements promoting traditional meat consumption had only a partial effect on consumer attitudes. Consumers clearly prefer the label of origin indicating meat from registered animals and purchasing on the farmers’ market, but according to the indication of the different mangalica meat content in the product, we have already reached conflicting results. Three consumer segments were identified: “price sensitive, loyal to label, label neutral” based on latent class model estimates.
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Qian J, Ruiz-Garcia L, Fan B, Robla Villalba JI, McCarthy U, Zhang B, Yu Q, Wu W. Food traceability system from governmental, corporate, and consumer perspectives in the European Union and China: A comparative review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.03.025] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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30
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Beriain MJ, Gómez I, Sánchez M, Insausti K, Sarriés MV, Ibañez FC. The Reformulation of a Beef Patty Enriched with n-3 Fatty Acids and Vitamin D 3 Influences Consumers' Response under Different Information Scenarios. Foods 2020; 9:foods9040506. [PMID: 32316480 PMCID: PMC7230454 DOI: 10.3390/foods9040506] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2020] [Revised: 04/09/2020] [Accepted: 04/14/2020] [Indexed: 11/16/2022] Open
Abstract
The objective of this study was to investigate the sensory acceptability and willingness to pay (WTP) for a beef patty elaborated with beef from a local breed that was enriched with nutritional ingredients (vegetable oil mixture and vitamin D3). The experiment was conducted under two information scenarios (blind; full: ingredients used to enrich the patties in n-3 PUFA and vitamin D3). An in-home use test was carried out by 180 consumers to study consumer liking of two low-fat beef patties (C: conventional, M: modified). There were no differences in color and odor for the raw patties (p > 0.05). The sensory parameters of the cooked patties were assessed as being similar (p > 0.05) regardless of the information scenario. The sensory parameters remained crucial criteria for product acceptance and repeat purchase. Consumers positively evaluated the M patty. The information provided to consumers on the composition of the product influenced the response of consumers. It was also observed that the higher the education level of the consumer, the higher their scores for M beef patties in the blind scenario. It is thus necessary to implement appropriate marketing strategies in order to highlight the nutritional properties of the modified patties, making them competitive ahead of conventional patties.
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Affiliation(s)
- Maria José Beriain
- Research Institute for Innovation & Sustainable Development in Food Chain, Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain; (M.S.); (K.I.); (M.V.S.); (F.C.I.)
- Correspondence: ; Tel.: +34-(0)9-4816-9136
| | - Inmaculada Gómez
- Departamento de Biotecnología y Ciencia de los Alimentos, Universidad de Burgos, 09001 Burgos, Spain;
| | - Mercedes Sánchez
- Research Institute for Innovation & Sustainable Development in Food Chain, Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain; (M.S.); (K.I.); (M.V.S.); (F.C.I.)
| | - Kizkitza Insausti
- Research Institute for Innovation & Sustainable Development in Food Chain, Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain; (M.S.); (K.I.); (M.V.S.); (F.C.I.)
| | - María Victoria Sarriés
- Research Institute for Innovation & Sustainable Development in Food Chain, Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain; (M.S.); (K.I.); (M.V.S.); (F.C.I.)
| | - Francisco C Ibañez
- Research Institute for Innovation & Sustainable Development in Food Chain, Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain; (M.S.); (K.I.); (M.V.S.); (F.C.I.)
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Attitudinal Determinants of Beef Consumption in Venezuela: A Retrospective Survey. Foods 2020; 9:foods9020202. [PMID: 32079094 PMCID: PMC7073994 DOI: 10.3390/foods9020202] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2020] [Revised: 02/12/2020] [Accepted: 02/13/2020] [Indexed: 11/26/2022] Open
Abstract
Consumer surveys were conducted in the Western, Central, and Eastern regions of Venezuela to determine buying expectations, motivations, needs, perceptions, and preferences of beef consumers, and their acceptance of domestic (and foreign) beef, as affected by different intrinsic and extrinsic factors. Data (n = 693) were gathered by face-to-face interviews on the way out of fresh markets, butcher stores, supermarkets, and, in some cases, at home by using a 45-question structured questionnaire. Responses were subjected to factorial analysis of correspondence (FA) and hierarchical cluster analysis. From the FA, the first two factors explain 74% of the common variance. Factor 1 comprises intrinsic attributes such as color, smell, tenderness, flavor, juiciness, and freshness; while Factor 2 contains extrinsic attributes, mostly related to the origin. The FA profiling data showed that it is possible to concentrate on the traits that consumers usually use as a criterion to perceive beef quality, and to purchase beef. Using cluster analysis, four groups of consumers were mainly distinguished by region, intrinsic attributes, and credence attributes related to production system, aging, traceability, and hygiene. Results from this study will be helpful in designing strategies for recovering and enhancing the future, domestic beef demand.
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Holman BW, Fowler SM, Hopkins DL. Red meat (beef and sheep) products for an ageing population: a review. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14443] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Benjamin W.B. Holman
- Centre for Red Meat and Sheep Development NSW Department of Primary Industries Cowra NSW 2794 Australia
| | - Stephanie M. Fowler
- Centre for Red Meat and Sheep Development NSW Department of Primary Industries Cowra NSW 2794 Australia
| | - David L. Hopkins
- Centre for Red Meat and Sheep Development NSW Department of Primary Industries Cowra NSW 2794 Australia
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Seasonality effects on consumers' preferences over quality attributes of different beef products. Meat Sci 2019; 157:107868. [DOI: 10.1016/j.meatsci.2019.06.004] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2018] [Revised: 06/07/2019] [Accepted: 06/07/2019] [Indexed: 11/19/2022]
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Apostolidis C, McLeay F. To meat or not to meat? Comparing empowered meat consumers’ and anti-consumers’ preferences for sustainability labels. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.04.008] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Fernández J, Melo O, Larraín R, Fernández M. Valuation of observable attributes in differentiated beef products in Chile using the hedonic price method. Meat Sci 2019; 158:107881. [PMID: 31301889 DOI: 10.1016/j.meatsci.2019.107881] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2019] [Revised: 05/11/2019] [Accepted: 06/27/2019] [Indexed: 10/26/2022]
Abstract
Beef imports in Chile have increase annually by close to 10% in the past 10 years, threatening the national industry. Understanding the importance of different attributes may help guide a strategy for the local beef industry. Thus, the goal of the study was to identify which attributes observable at the point of sale influence the beef buying process. The sample was a set of 406 price observations, search attributes (intrinsic and extrinsic cues), and credence attributes of differentiated beef. The study was conducted in 15 counties in the Metropolitana region in Chile, and the results indicated that among differentiated beef, the highest valued attributes were low fat and natural. In addition, Angus and Wagyu beef, breeds associated by consumers with increased tenderness and flavor, were highly valued. Finally, processed beef products (portioned, marinated, or seasoned) were more valued than unprocessed products. An important and unexpected result is that highlighting Chile as the country of origin is a negatively valued attribute.
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Affiliation(s)
- Jaime Fernández
- Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, Macul, Santiago, Chile
| | - Oscar Melo
- Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, Macul, Santiago, Chile.
| | - Rafael Larraín
- Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, Macul, Santiago, Chile
| | - Macarena Fernández
- Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, Macul, Santiago, Chile
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Holman BWB, Bailes KL, Kerr MJ, Hopkins DL. Point of purchase fatty acid profile, oxidative status and quality of vacuum-packaged grass fed Australian beef held chilled for up to 12 weeks. Meat Sci 2019; 158:107878. [PMID: 31401371 DOI: 10.1016/j.meatsci.2019.107878] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2019] [Revised: 05/26/2019] [Accepted: 06/25/2019] [Indexed: 11/16/2022]
Abstract
We investigated the fatty acid (FA) composition, oxidative biomarkers and quality traits of chilled beef. Specifically, striploin portions were held in vacuo and chilled (~ 1.5 °C) for up to 12 weeks, and analysed dependent on their assigned chilled storage period (0, 2, 5, 8, 10 and 12 weeks). There were no practical effects observed on beef FA composition as a result of chilled storage - including several polyunsaturated FA (PUFA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Intramuscular fat content was found to have a covariate effect, but only for saturated FA and monounsaturated FA. Vitamin E and thiobarbituric acid reactive substances were unchanged. Furthermore, improvements to shear force and particle size were evident at 2 weeks and thereafter, no further variation was evident. These findings suggest that beef produced to be healthier based on the EPA, DHA and PUFA content will remain so, for up to 12 weeks. Likewise, beef quality will be preserved across this same period.
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Affiliation(s)
- Benjamin W B Holman
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia; Graham Centre for Agricultural Innovation, NSW Department of Primary Industries, Charles Sturt University, Wagga Wagga, NSW 2650, Australia.
| | - Kristy L Bailes
- Wagga Wagga Agricultural Institute, NSW Department of Primary Industries, Wagga Wagga, NSW 2650, Australia
| | - Matthew J Kerr
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia
| | - David L Hopkins
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia; Graham Centre for Agricultural Innovation, NSW Department of Primary Industries, Charles Sturt University, Wagga Wagga, NSW 2650, Australia
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Zhang Q, Ma G, Chen H, Han L, Yu Q, Ma J, Zhang W. Optimization of binding process for premade yak steaks using transglutaminase, sodium caseinate, and carrageenan. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13076] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Qing Zhang
- College of Food Science and EngineeringGansu Agricultural University Lanzhou Gansu China
| | - Guoyuan Ma
- College of Food Science and EngineeringGansu Agricultural University Lanzhou Gansu China
| | - Hao Chen
- College of Food Science and EngineeringGansu Agricultural University Lanzhou Gansu China
| | - Ling Han
- College of Food Science and EngineeringGansu Agricultural University Lanzhou Gansu China
| | - Qunli Yu
- College of Food Science and EngineeringGansu Agricultural University Lanzhou Gansu China
| | - Junyi Ma
- Qinghai Pate Investment and Development Co., LtdChengdong District Xining City Qinghai Province China
| | - Wenhua Zhang
- Ningxia Xiahua Halal Meat Food Co., Ltd Zhongwei City Ningxia Prefecture China
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Holman BWB, Kerry JP, Hopkins DL. Meat packaging solutions to current industry challenges: A review. Meat Sci 2018; 144:159-168. [PMID: 29724528 DOI: 10.1016/j.meatsci.2018.04.026] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2018] [Revised: 04/19/2018] [Accepted: 04/23/2018] [Indexed: 12/18/2022]
Abstract
Many advances have occurred in the field of smart meat packaging, and the potential for these to be used as tools that respond to challenges faced by industry is exciting. Here, we review packaging solutions to several immediate concerns, encompassing dark cutting, purge and yield losses, product traceability and provenance, packaging durability, microbial spoilage and safety, colour stability, environmental impacts, and the preservation of eating quality. Different active and intelligent packaging approaches to each of these were identified and are discussed in terms of their usefulness - to processors, retailers and/or consumers. From this, it became apparent that prior to selecting a packaging solution, industry should first define their criteria for success (e.g. How much purge is too much? What is a reasonable shelf-life to facilitate product turnover? Is the customer willing to pay for this?), and understand that packaging is not the sole solution, but acts as part of a holistic response to these issues.
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Affiliation(s)
- Benjamin W B Holman
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia.
| | - Joseph P Kerry
- Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, National University of Ireland, Cork, Ireland
| | - David L Hopkins
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia
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