This study was conducted to determine the perceptions of rural low-income consumers on meat quality and health issues associated with meat consumption. A total of 466 consumers in the Eastern Cape (EC) Province (South Africa (SA)) were randomly sampled, and principal component analyses (PCA) were used to analyse the data. With regard to purchasing decisions, correlation analysis was performed t...

Flavour, one of the most important factors affecting consumers’ meat-buying behaviour and preferences, comprises mainly of taste and aroma. The cooked meat flavour, that is important from the producer and consumer point of view, is affected by several preand post-slaughter factors, including breed, diet, postmortem ageing, and method of cooking. Moreover, chicken meat is prone to the developmen...

To study how a vegetarian or low meat diet influences the risk of colorectal cancer compared to a high meat diet, and to assess the explanatory role of factors associated with these diets. In the Netherlands Cohort Study - Meat Investigation Cohort (NLCS-MIC) (cohort of 10,210 individuals including 1040 self-defined vegetarians), subjects completed a baseline questionnaire in 1986, based on whi...

This paper discusses a new system that enables meat supply chain stakeholders and regulators or authorities to track and trace and – at the same time – allows meat consumers to use their smartphone (or internet) to get immediate and direct access to all information on the specific meat item they see at the butcher or in the supermarket. This meat transparency system follows meat through the sup...

In a bid to study consumers preference and perception of the different types of meat among staff and students of the University of Ibadan, a well structured questionnaire was administered to 370 randomly sampled respondents staff and students of the University. The respondents belong to different categories within the university: Non Academic Staff Union 17 (4.6%); Senior Staff Association of N...

In this paper we show that it is possible to model sensory impressions of consumers about beef meat. This is not a straightforward task; the reason is that when we are aiming to induce a function that maps object descriptions into ratings, we must consider that consumers’ ratings are just a way to express their preferences about the products presented in the same testing session. Therefore, we ...

European farmers of indigenous local breeds have benefited from European Union economic support in the past and it is forecast to continue being supported in the future. However, it is in the public debate that economic support cannot last forever. Then, for the long-run maintenance of indigenous local breeds to be possible, the derived meat products from these breeds should be demanded by cons...

This study analyzes consumers’ responses to food-safety related information by evaluating if Japanese consumers have undergone a structural change in their preferences for meat due to the BSE outbreak in the country. The axiom of revealed preference is utilized to test the stability of preference in Japanese meat consumption. The matrix of weak form of revealed preference (WARP) is partitioned ...