European consumer response to packaging technologies for improved beef safety

被引：28

作者：

Van Wezemael, Lynn ^{[1
]}

Ueland, Oydis ^{[2
]}

Verbeke, Wim ^{[1
]}

机构：

[1] Univ Ghent, Dept Agr Econ, B-9000 Ghent, Belgium

[2] Nofima, NO-1430 As, Norway

来源：

MEAT SCIENCE | 2011年 / 89卷 / 01期

关键词：

Beef; Consumer; Packaging; ProSafeBeef; Safety; QUALITY; MEAT; PREFERENCES; PERCEPTION; COLOR; ACCEPTANCE; ATTITUDES; PRODUCTS; PURCHASE; STEAKS;

D O I：

10.1016/j.meatsci.2011.03.019

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Beef packaging can influence consumer perceptions of beef. Although consumer perceptions and acceptance are considered to be among the most limiting factors in the application of new technologies, there is a lack of knowledge about the acceptability to consumers of beef packaging systems aimed at improved safety. This paper explores European consumers' acceptance levels of different beef packaging technologies. An online consumer survey was conducted in five European countries (n=2520). Acceptance levels among the sample ranged between 23% for packaging releasing preservative additives up to 73% for vacuum packaging. Factor analysis revealed that familiar packaging technologies were clearly preferred over non-familiar technologies. Four consumer segments were identified: the negative (31% of the sample), cautious (30%), conservative (17%) and enthusiast (22%) consumers, which were profiled based on their attitudes and beef consumption behaviour. Differences between consumer acceptance levels should be taken into account while optimising beef packaging and communicating its benefits. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：45 / 51

页数：7

共 50 条

[21] Consumer response to packaging design: The role of packaging materials and graphics in sustainability perceptions and product evaluations [J].

Steenis, Nigel D. ;

van Herpen, Erica ;

van der Lans, Ivo A. ;

Ligthart, Tom N. ;

van Trijp, Hans C. M. .

JOURNAL OF CLEANER PRODUCTION, 2017, 162 :286-298

[22] Consumer preferences for beef color and packaging did not affect eating satisfaction [J].

Carpenter, CE ;

Cornforth, DP ;

Whittler, D .

MEAT SCIENCE, 2001, 57 (04) :359-363

[23] Untrained consumer assessment of the eating quality of European beef: 2. Demographic factors have only minor effects on consumer scores and willingness to pay [J].

Bonny, S. P. F. ;

Gardner, G. E. ;

Pethick, D. W. ;

Allen, P. ;

Legrand, I. ;

Wierzbicki, J. ;

Farmer, L. J. ;

Polkinghorne, R. J. ;

Hocquette, J. -F. .

ANIMAL, 2017, 11 (08) :1399-1411

[24] German and British Consumer Willingness to Pay for Beef Labeled with Food Safety Attributes [J].

Lewis, Karen E. ;

Grebitus, Carola ;

Colson, Gregory ;

Hu, Wuyang .

JOURNAL OF AGRICULTURAL ECONOMICS, 2017, 68 (02) :451-470

[25] Food packaging and nanotechnology: safeguarding consumer health and safety [J].

Adeyeye, Samuel Ayofemi Olalekan .

NUTRITION & FOOD SCIENCE, 2019, 49 (06) :1164-1179

[26] NEW APPROACHES ON CONSUMER SAFETY IN EUROPEAN AND NATIONAL PROGRAMS AND STRATEGIES [J].

Nita, Manuela .

2ND CENTRAL & EASTERN EUROPEAN LUMEN INTERNATIONAL CONFERENCE - MULTIDIMENSIONAL EDUCATION & PROFESSIONAL DEVELOPMENT. ETHICAL VALUES (MEPDEV), 2ND EDITION, 2017, 27 :489-495

[27] Double Freezing Beef Strip Loin Steaks at Blast or Consumer Freezing Temperatures in Vacuum and Overwrapped Packaging [J].