Consumers' expected quality and intention to purchase high quality pork meat

Papanagiotou, P; Tzimitra-Kalogianni, Irene; Melfou, Katerina

doi:10.1016/j.meatsci.2012.11.024

Cited by 61 publications

(45 citation statements)

References 42 publications

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“…According to the report of Wu et al (2015), preference and willingness to pay of consumers for pork consumption was significantly influenced by quality certification followed by appearance and traceability information. This tendency was also reported in the study of Papanagiotou et al (2013).…”

Section: Introductionsupporting

confidence: 85%

Comparison of Meat Quality and Fatty Acid Composition of Longissimus Muscles from Purebred Pigs and Three-way Crossbred LYD Pigs

Choi¹,

Lee²,

Jung³

et al. 2016

Korean Journal for Food Science of Animal Resources

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This study was conducted to find pork quality to meet the needs of consumers. Thus, the meat quality and fatty acid composition of longissimus muscles from purebred pigs (Landrace, Yorkshire, and Duroc) and three-way crossbred LYD pigs were compared and evaluated. Chemical compositions of longissimus muscles were significant (p<0.05) different among pigs. Duroc contained significant (p<0.05) higher fat contents than other pigs, whereas significant (p<0.05) higher moisture contents were observed in Landrace, Yorkshire, and LYD pigs compared to those of Duroc pigs. The values of pH24 h and pH14 d were the highest in Landrace pigs. Myoglobin contents of LYD pigs were higher (p<0.05) than those of purebred pigs. Regarding meat color, Duroc and Yorkshire pigs had higher redness values than Landrace and LYD pigs, while Landrace pigs had the lowest (p<0.05) color values among all pigs. There was no significant difference in shear force or water holding capacity (WHC). Duroc pigs maintained the lowest drip loss during 14 d of cold storage. In sensory evaluation, the marbling scores of Duroc pigs were higher (p<0.05) than other pigs. Regarding fatty acid compositions, total USFA, poly-, n-3, and n-6 contents were the highest (p<0.05) in LYD pigs, while total SFA contents were the highest (p<0.05) in Duroc pigs. Based on these results, purebred pigs had superior overall meat quality to crossbred pigs.

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Section: Introductionsupporting

confidence: 85%

Comparison of Meat Quality and Fatty Acid Composition of Longissimus Muscles from Purebred Pigs and Three-way Crossbred LYD Pigs

Choi¹,

Lee²,

Jung³

et al. 2016

Korean Journal for Food Science of Animal Resources

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show abstract

“…Consumers who eat meat with a lower frequency may likely be less appropriate to evaluate meat sensory characteristics by relying on intrinsic cues; in fact, they have high expectations, as demonstrated by high scores in expected liking for SS60 and SS100. The relevance of extrinsic cues in evaluating quality characteristics for consumers with low familiarity with a product, which results in uncertainty and clear difficulty in quality appraisal, is underlined in past studies …”

Section: Resultsmentioning

confidence: 99%

“…The relevance of extrinsic cues in evaluating quality characteristics for consumers with low familiarity with a product, which results in uncertainty and clear difficulty in quality appraisal, is underlined in past studies. 33,34 The second cluster, representing 23.98% of consumers, was composed of people who eat cured meat products several times a week in almost 72.3% of cases. The group presented the highest percentage of members with an inclination to healthy food (72.3%) and to read product information (70.2%), if compared with other clusters.…”

Section: Cluster Analysis Resultsmentioning

confidence: 99%

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

et al. 2017

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“…Such observation was confirmed by Papanagiotou et al . () who observed, that more educated people tend to use intrinsic rather than extrinsic quality cues during pork meat quality evaluating. As a result, such consumers are focused not on appearance of food, nutritional value or health‐promoting traits indicated on the label, but only perception based on the general knowledge, experience or opinion of the important relatives.…”

Section: Discussionmentioning

confidence: 96%

Consumer Behaviors Toward Novel Functional and Convenient Meat Products in Poland

Olewnik-Mikołajewska

Guzek

Głąbska

et al. 2016

Journal of Sensory Studies

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The aim of the presented study was to evaluate consumer behaviors towards novel meat products in Poland. The research was conducted using PAPI method on a group of 559 Polish respondents purchasing meat and meat products. The highest share of declared “innovators” or “early adopters” was observed among respondents purchasing meat and sausages in natural food shops (75%, 83%), supermarkets (59%, 58%) and specialist meat stores (50% for sausages), whereas the lowest interest in novelty was expressed by the respondents purchasing meat and sausages in the local grocery shops (35%, 26%) and discount stores (29%, 36%). In the case of cold cuts deluxe the highest interest in novelty was observed among respondents purchasing in discount stores (71%), while the lowest – among respondents purchasing in supermarkets (27%) and natural food shops (17%). The identified trend suggesting that customers are willing to buy various novel meat products in the different places may be a contribution to the formulation of the modern marketing strategies. Practical Applications The major achievement of this study is a new insight into market strategies for novel functional meat products. It was observed that customers are willing to buy various novel meat products in the different places (cold cuts deluxe in discount stores, sausages in natural food shops). The presented study may be a valuable contribution to the recognition of the effective marketing strategies, especially in terms of distribution.

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Consumers' expected quality and intention to purchase high quality pork meat

Cited by 61 publications

References 42 publications

Comparison of Meat Quality and Fatty Acid Composition of Longissimus Muscles from Purebred Pigs and Three-way Crossbred LYD Pigs

Comparison of Meat Quality and Fatty Acid Composition of Longissimus Muscles from Purebred Pigs and Three-way Crossbred LYD Pigs

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

Consumer Behaviors Toward Novel Functional and Convenient Meat Products in Poland

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