Consumer attitudes toward new technique for preserving organic meat using herbs and berries

Stakeholder and consumer reactions towards innovative processed meat products: Insights from a qualitative study about nitrite reduction and phytochemical addition

“…Taste remains the most important attribute shaping consumers' evaluation of food products as also reported in previous studies (e.g. Grunert, Bredahl, & Brunsø, 2004;Haugaard et al, 2014;Verbeke, 2006). Also with respect to the concept of the innovative processed meat products discussed in this study, consumers were found to be unlikely to compromise on taste.…”

“…Consumers would thus tend to accept the possible risk or uncertainties posed by nitrite replacement (Sj€ oberg, 1998). Lastly, when chemical additives in food have become a recognized problem among consumers, the replacement could serve as a solution (Haugaard et al, 2014). This acceptance suggested that marketing innovative meat products could possibly benefit meat industries and it might overcome the expressed difficulty about the negative consumer perception of meat healthiness.…”

“…However, it should be noted that consumers did not have any visual assessment of meat products in this study. Previous studies have shown that consumers' expectations of meat quality are strongly related to the product's appearance (Haugaard et al, 2014;Verbeke et al, 2005). Therefore, meat producers should avoid producing meat products with an appearance unfamiliar to consumers, and they seemed to be well aware of this potential risk.…”

“…Deda et al (2007) have shown a promising example of reducing the nitrite level without compromising the processing and quality characteristics of frankfurter sausages by the addition of tomato paste. Haugaard, Hansen, Jensen, and Grunert (2014) reported positive consumer attitudes towards processed meat products with only natural preservatives. The authors stressed that preservation with natural extracts could be highly relevant in conventional meat production, as it minimizes the amount of chemical additives needed.…”

Physicochemical and textural properties of pork patties as affected by buckwheat and fermented buckwheat

“…In the meat processing industry, consumers' acceptance and awareness for functional meat products have been gradually increased, and several organic products have been considered as substitute additives instead of synthetic chemical additives Hathwar et al 2012;Haugaard et al 2014). Grains are mainly utilized for improving meat products quality characteristics due to the plentiful starch and fiber contents (Yi et al 2012;Petersson et al 2014).…”