Using online projective techniques to understand the consumers' perception of dry-aged beef.

Autor: Aust ACCO; Laboratory of Agri-food Research and Innovation, Graduate Program in Animal Science, School of Medicine and Life Sciences, Pontifícia Universidade Católica do Paraná, Imaculada Conceição 1155, 80215-901 Curitiba, Brazil; Faculty of Veterinary Medicine, Universidade Tuiuti do Paraná, Padre Ladislau Kula 395, 82010-210 Curitiba, Brazil., Pinto MEC; Faculty of Veterinary Medicine, Universidade Tuiuti do Paraná, Padre Ladislau Kula 395, 82010-210 Curitiba, Brazil., Karwowski MSM; Laboratory of Agri-food Research and Innovation, Graduate Program in Animal Science, School of Medicine and Life Sciences, Pontifícia Universidade Católica do Paraná, Imaculada Conceição 1155, 80215-901 Curitiba, Brazil., Ferreira GA; Laboratory of Agri-food Research and Innovation, Graduate Program in Animal Science, School of Medicine and Life Sciences, Pontifícia Universidade Católica do Paraná, Imaculada Conceição 1155, 80215-901 Curitiba, Brazil., Pflanzer SB Jr; Department of Food Technology, Universidade Estadual de Campinas, Barão Geraldo, 13083-970 Campinas, Brazil., Macedo REF; Laboratory of Agri-food Research and Innovation, Graduate Program in Animal Science, School of Medicine and Life Sciences, Pontifícia Universidade Católica do Paraná, Imaculada Conceição 1155, 80215-901 Curitiba, Brazil. Electronic address: renata.macedo@pucpr.br.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Dec; Vol. 197 (Pt 2), pp. 115298. Date of Electronic Publication: 2024 Nov 02.
DOI: 10.1016/j.foodres.2024.115298
Abstrakt: Consumer food preferences are constantly evolving, necessitating research to understand consumer intentions, habits, and attitudes. Dry aging was traditionally used for meat preservation and flavor enhancement. To assess current perceptions, an online questionnaire distributed via social media (snowball sampling) gathered data from 126 consumers. Out of all respondents, 75 % were non-consumers of dry-aged beef. After cluster analysis, the respondents were categorized into two distinct groups: Cluster 1, comprising a higher percentage of consumers (40.3 %), and Cluster 2, characterized by a lower percentage of consumers (11.6 %). Statistical analysis revealed a clear difference in perception before and after trimming the meat. Pre-trim visuals triggered negative associations like "contamination", "negative feelings" and "spoiled" among consumers of Cluster 2, while post-trimming stimuli elicited positive terms like "flavor" and "tenderness". Cluster 1 (with a higher proportion of consumers) was primarily motivated by "special occasions", to buy the dry-aged beef, whereas Cluster 2 was driven by "curiosity" despite "unfamiliarity" with the product. High cost was a significant barrier for consumers of Cluster 1, with 93 % of consumers mentioning it as a negative factor. However, the respondents of Cluster 2 expressed greater concern about unfamiliarity (92 %) and poor pre-trimmed appearance (88 %) compared to Cluster 1. These findings highlight the need for consumer education regarding dry-aged beef's qualities and advantages, as positive experiences and social influence significantly impact purchasing decisions. Promoting understanding and familiarity with dry-aged beef could significantly broaden its market appeal and consumption.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024. Published by Elsevier Ltd.)
Databáze: MEDLINE
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