Meat consumption – what French consumers feel about the quality of beef?

Abstract

The first aim of this study conducted in France was to examine consumer habits concerning beef consumption, as well as any reasons, which may explain the relative decline in interest in beef consumption. Two surveys were conducted based on a sample of 625 beef consumers to analyse the frequency of their meat consumption and its evolution. The survey also aimed to explore consumers' understanding of the new labelling system, which was introduced in France in 2015 to indicate the eating quality potential of cuts with stars. Half of the respondents have reduced their beef consumption. Whereas inconsistency in eating quality is one reason among others which contribute to explain this decline, results showed that 70% of the respondents have not seen yet the new labels on beef. Nevertheless, this system represents a major progress for the French beef sector and should be developed further. Indeed, French consumers would be interested in a meat grading system based on tenderness as the one in Australia. Such a system could reduce the decline in beef consumption and even reverse this negative trend. HIGHLIGHTS The decline in meat consumption may be explained by the high price of beef, and concerns about health, environment, eating quality and animal welfare. A large proportion of the respondents (72%) is not aware of the new labelling system for beef in supermarket self-service aisles. Further developing this new system to a grading scheme similar to the 'Meat Standards Australia' would be judicious.

Various Statistical Approaches to Assess and Predict Carcass and Meat Quality Traits

“…In France, according to a recent survey made on 625 French consumers [4] the major reasons for the decline in beef consumption reflect the reasons previously identified in the literature [5,6]. Indeed, 37% of respondents associated the decline of beef consumption with too high variability in sensory quality, although also with a high price of beef.…”

“…Consumers' expectations are thus of different kinds, but above all are very numerous. Indeed, a recent survey on 625 individuals indicates that the main reasons for the decline in beef consumption are: the too high price of beef, the possible health risks, the environmental impact of farming, the development of new consumption behaviors (less quantity and more quality), the lack of consistency in tenderness and taste, animal welfare concerns or the impact of health scandals [4]. Thus, many experts have made a distinction between intrinsic and extrinsic quality attributes of meat.…”

Attitudinal Determinants of Beef Consumption in Venezuela: A Retrospective Survey

“…Bernués et al [35] pointed out that animal feeding and the provenance are the most important extrinsic attributes for European consumers and supported that origin of meat has also been associated with meat safety. In France, a survey with 625 consumers [36] revealed that consumers are willing to pay for meat products with guaranteed attributes such as labels, traceability, tenderness, and certifications. Meanwhile, in Latin American (Chile), Villalobos et al [15] found that quality assurance was the most important attribute in the consumer's beef purchase decision process, followed by country of origin, production system, and price.…”

Are Marbling and the Prediction of Beef Eating Quality Affected by Different Grading Sites?

“…However, despite the declining consumption, FranceAgriMer (3) reported that the household interest in premium beef was growing. Ellies-Oury et al (4) also demonstrated that an eating quality guarantee scheme would be of interest to French consumers.…”