Free word association perceptions of red meats; beef is 'yummy', bison is 'lean game meat', horse is 'off limits'

Chefs Saddle Up-Perceptions of Horse Meat as a Sustainable Gastronomic Alternative in France

This study investigates French chefs' perceptions and knowledge of horse meat as a sustainable alternative in gastronomy. The research addresses the dual challenges of reducing the environmental impact of traditional meat production and reviving horse meat consumption, which has declined significantly in France due to cultural shifts and accessibility issues. Using semi-structured interviews with 12 chefs, including trainers and practicing professionals, the study explores their attitudes, personal consumption patterns, and professional willingness to incorporate horse meat into menus. The findings reveal that horse meat is valued for its nutritional and organoleptic properties, as well as its lower environmental impact compared to ruminant meats such as beef. However, barriers such as cultural taboos, limited knowledge, and insufficient culinary traditions impede its adoption. The chefs are categorized into three profiles-connoisseur, pragmatic, and reluctant-based on their personal and professional attitudes toward horse meat. The study concludes that promoting horse meat in select restaurants through education, recipe development, and targeted communication could enhance its acceptability and sustainability credentials. This work highlights the potential of horse meat to diversify protein sources in line with environmental and societal goals while addressing the specific needs of the equine sector.

"Low Carbon Brazilian Beef": How is it perceived by Brazilians?

"Low Carbon Brazilian Beef" (LCBB) represents a Brazilian concept brand that certifies livestock systems adopting specific technical guidelines to minimize methane gas emissions from cattle. Understanding consumers' perceptions of this brand concept can help develop strategies to promote its consumption. The objective of this study was to investigate the perception of Brazilian consumers living in the state of Rio de Janeiro regarding the LCBB through free word association and to evaluate the influence of socio-demographic variables, green consumption values and frequency of beef consumption in associations. To this end, an online study was conducted with 851 beef consumers. The LCBB was frequently associated to the dimensions "Consumption and culinary preparations", "Positive perceptions", "Associations with the environment", "Sensory attributes", "Health and nutrition", "Production system" and "Economic aspects". Socio-demographic characteristics, green consumption values and frequency of beef consumption significantly influenced consumer perception (p ≤ 0.05). Associations with the environment were more frequently mentioned by women, individuals aged 46-55, those with higher educational and income levels, regular beef consumers, and individuals with high values of green consumption. On the other hand, individuals aged between 18 and 35 years, with lower levels of education and income, as well as those with occasional beef consumption and lower green consumption values, associated LCBB more frequently with sensory and hedonic attributes of the meat. These results may be relevant for identify different consumer niches for LCBB and for guide the development of communication and marketing strategies that contribute to the adoption of this sustainable technology.

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

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.

Food Fraud Conceptualization: An Exploratory Study with Portuguese Consumers

Food fraud refers to deceptive practices conducted for economic gain, and incidents of such fraud are often reported in the media and scientific literature. However, little is known about how European consumers perceive food fraud. To address this gap, a study explored Portuguese consumers' knowledge and perceptions of food fraud using qualitative methods such as free word association and semi-structured interviews. For this research, 340 participants were recruited, providing 911 valid words, classified into categories, major categories, and dimensions. Differences between consumers' previous exposure to food fraud and sociodemographic characteristics were explored. Additionally, other thirty-six participants were selected and interviewed, following a semi-structured guide. Interviews were transcribed, coded, and analyzed using a thematic analysis procedure. The results suggest that Portuguese consumers view food fraud as a morally reprehensible deception and are aware of its causes and impacts. However, not all consumers know the different forms of food fraud or the types of products vulnerable to fraud. Among the most repeated words were "deception", "expiration date", and "falsification". Despite this food fraud awareness, most consumers believed they were not exposed to food fraud and stated that they do not conduct daily practices to reduce exposure to it. Following the chi-square and Mann-Whitney tests, significant differences (p ≤ 0.05) were identified between participants exposed and not exposed to food fraud. The study also found that consumers with higher education and self-reported exposure to food fraud had a better understanding of the issue. This study provides insights for quantitative research on consumer perceptions and beliefs about food fraud to explore further vulnerable food categories and types of food fraud in real-world scenarios.

Benchmarking the United States bison meat industry: stakeholder perceptions, production parameters, and live animal factors affecting meat quality

The objectives of this study were 1) to understand stakeholder perceptions regarding the bison industry, 2) to benchmark live animal characteristics and production parameters of the bison industry, and 3) to identify live animal factors related to animal welfare and their effect on specific quality characteristics of bison meat. A survey was conducted both online and in-person at the National Bison Association Winter Conference (2022). Descriptive statistics were performed on a total of 110 surveys. Most stakeholders (94%, n = 104) agreed that the industry should continue to grow, and the majority (99%, 108) agreed that animal welfare impacts meat quality. Facility design (80%, n = 88), animal handling (78%, 86), employee training (56%, 62), and transportation duration (56%, 62) were selected as the factors that affect animal welfare. More than half of the stakeholders selected flavor (67%, n = 74) as the most important quality attribute of bison meat. For the in-plant antemortem and postmortem parameters data was collected from three plants in the United States over the course of a year. A total of 2,284 bison (bulls: n = 1,101; cows: n = 199; heifers: n = 984) were included in the study. Antemortem measurements such as distance traveled, vocalization, prod use, mobility, and head bumps were measured, followed by postmortem measurements that included bruise score, live weight, dressing percentage, ribeye area, and instrumental color. Approximately 97% of bison (n = 2,213) had at least one bruise. The average distance traveled from producer to slaughter plant was (mean ± SD; 823 ± 583 km) and the average dressing percentage was (mean ± SD; 60.5 ± 3.3%). Average (mean ± SD) fat thickness and ribeye area were 1.4 ± 1.1 cm and 62.6 ± 9.8 cm2, respectively. Approximately 30% (n = 676) of the bison in this study head bumped between 1 and 5 times in the restraining chute or the single-file gate before being stunned. Linear regression indicated that differences in lean a* were associated with plant, number of head bumps in the chute, ribeye area, fat thickness, live weight, and sex class (P < 0.05). Logistic regression indicated that season, sex class, live weight, plant, and season were associated with differences (P < 0.05) in bruising. These results can be used as a baseline for current production parameters and serve as the foundation for future research to monitor improvement.

Investigating mental representations of psychoactive substance use and other potentially addictive behaviors using a data driven network-based clustering method

BACKGROUND AND AIMS

The aim of the present study was to examine the mental representations of the use of different substances and other potentially addictive behaviors in order to explore meaningful similarities and differences that may contribute to a better understanding of behavioral addictions' representations and diagnostic criteria.

METHODS

The authors mapped the mental and emotional representations of 661 participants (70.5% women; Mage = 35.2 years, SD = 11.7) to the concept "your most disturbing excessive activity" using free-word associations combined with a network-based clustering method.

RESULTS

The network analyses identified four distinct mental representations, three implicating dominantly negative (Guilt/Shame/Relief, Addiction/Health, and Procrastination/Boredom) and one dominantly positive emotion (Stress/Relaxation). The distribution of Addiction/Health and Procrastination/Boredom representations were different across substance use and problem behaviors, indicating meaningful differences in the underlying cognitive evaluation processes. The Addiction/Health representation was more frequent for substances, while for other addictive behaviors, the Procrastination/Boredom representation was more frequent, and its frequency increased with the self-reported intensity of the behavior. Guilt/Shame/Relief was equally common for both substances and behaviors, but importantly, for substances its' likelihood increased with the intensity of use.

CONCLUSION

The common part of representations for substance use and other potentially addictive behaviors supports the scientific viewpoint, that real addictions can exist even in the absence of psychoactive drugs. Based on the results, a novel proposition is posited, that a more appropriate indicator of tolerance for problem behaviors might be the perceived amount of time wasted on the activity rather than the actual time spent.

Attitudes of primary care physicians toward bariatric surgery: a free word association networks analysis

BACKGROUND

Primary care physicians (PCPs) hold major responsibility in referring patients with obesity eligible for bariatric surgery (BS).

OBJECTIVE

The aim was to explore PCPs' mental representation of BS in order to identify barriers and catalysts of BS referral practices.

SETTING

Switzerland.

METHODS

A total of 3526 PCPs were invited to participate in an online survey. PCPs were asked to write the first 5 words that came to their mind about the term "bariatric surgery." Additionally, they had to pick 2 emotions that best described each provided association. Demographic data and obesity-related referral patterns were collected. Mental representation network was constructed based on co-occurrence of associations, using validated data-driven methodology.

RESULTS

In all, 216 PCPs completed the study (response rate: 6.13%). Respondents were aged 55 ± 9.8 years, had an equal sex distribution, and practiced mainly in urban settings. Three mental representations of BS emerged: indication-focused (most frequent associations: "obesity," "diabetes"), treatment-focused ("gastric bypass," "weight loss"), and outcome-focused ("complications," "challenging follow-up"). The emotional label "interested" was used significantly more frequently in the treatment-focused group. Comparison of PCPs among mental modules showed that those with a treatment-focused mindset referred patients for BS most frequently and were significantly more willing to follow up with postbariatric patients (χ2 = 17.8, P = .022).

CONCLUSIONS

PCPs think about BS along 3 mental representations, and the treatment-focused attitude was coupled with the highest willingness to refer eligible patients for BS. Confidence in performing postbariatric follow-up was identified as catalyst of BS referral. Access to optimal care for patients with obesity may be improved accordingly.

A horse on your plate? A cluster analysis of French consumers hippophagy acceptance

Hippophagy is a practice that is far from being consensual, even among meat eaters. Horse meat consumption remains limited or is even strongly declining in some countries such as France. However, the nutritional, organoleptic and environmental benefits of this meat invite us to consider horse meat products as a valuable alternative source of protein. This research therefore aims to identify and characterize different profiles of consumers and non-consumers of horse meat in terms of personal values, attitudes, motivations and behaviors. Based on data from a quantitative survey among 482 French meat consumers, we distinguish 4 categories of individuals: "Enthusiast", "Distant", "Aversive" and "Potential". While "Distant" and "Aversive" show a low level of acceptability towards horse meat, "Enthusiast" and "Potential" reveal characteristics that are favorable to horse meat consumption. Targeted strategies to support the horse meat market are proposed and discussed in light of these results that also provide insight into the future for meat in general.

Horsemeat consumption in France: Determinants and sustainable market perspectives

In France, the horsemeat market has been declining for about 50 years and has become a specialized market. Our study aims to understand this decline with regard to the drivers and practices of consumers and non-consumers of this meat, in order to estimate the potential for this market development. To study horsemeat consumption, we analyze two sets of data: two large-scale surveys carried out on the French general population, and one ad-hoc survey focusing more specifically on the representations of horses and horsemeat. Our results underline the potential for increasing horsemeat consumption from a sustainability perspective. The question of moral acceptance remains a determining factor in the consumption of this meat. Once this factor is taken into account, horsemeat appears relevant in the diversification of animal protein consumption because of its particular nutritional and environmental properties and similar culinary use to that of other red meats. Horsemeat can thus lay claim to becoming a sustainable alternative to beef consumption.

New insights into perceptions of technology claims in greek-style yogurt: A view in the COVID-19 pandemic

The Covid-19 pandemic has strongly impacted people's lives and the food industry. In this sense, food products claiming nutritional and health-promoting benefits due to the presence of bioactive peptides and probiotics, such as Greek-style yogurt, have been in demand. The objective of this work was to investigate, through word association, the perception of the consumers regarding the seven concepts related to Greek-style yogurt (traditional, ultra-creamy, zero fat, high content proteins, zero lactose, light and with no added sugars), in the context of social isolation due to Covid-19. In this online survey, 346 participants completed a questionnaire. The participants were divided according to health concerns (increased, not changed, or decreased) and eating habits (improved, not changed, or worsened) during the Covid-19 pandemic. Chi-square and prototypical analysis were used as statistical tests. During the Covid-19 pandemic, based on self-report, around 66% of the participants had their eating habits and their concerns about health changed. The general associations were related to the categories pleasure, health, creamy, pleasant texture, food restriction, and loss of sensory quality. 'Health' and 'pleasure' were negatively associated with the conceptualization of Greek-style yogurt. For the zero-fat, light, and sugar-free Greek-style yogurts, the terms creamy and ultra-creamy are sensory appealing to the consumers. In general, the price and concerns about health are factors that strongly influence the purchase intention of Greek-style yogurts. The yogurts were associated with sensory and non-sensory characteristics, which can be useful for marketing strategies for of different product concepts.

COVID-19 contamination through food: A study with Brazilian consumers of different socioeconomic and demographic characteristics

This study aimed to investigate through free word association the perception of Brazilian consumers regarding the possibility of infection with the SARS-CoV-2 virus through food. One thousand individuals answered the questionnaire via an online platform. Most cited terms (hygiene-8%, fear-8%, caution-5%) and categories (negative attitudes and feeling-72% and sanitization-60%) were related to overall COVID-19 infection rather than their specific infection through the food. The perception of the possibility of risk of this type of cross-contamination was greater for male participants, within the food field, with high income (>10 minimum wages), and from the midwest region. Nonetheless, there are still doubts regarding this possibility, especially for participants with low income (≤10 minimum wages), females, higher education (≥secondary school), who exercise professional activity outside the food sector and from most regions of Brazil.

Practical applications

Although the SARS-CoV-2 virus was discovered 2 years ago, the emergence of new variants such as Omicron has increased infection and mortality rates worldwide. A possible way of COVID-19 infection is cross-contamination through food handling and contact surfaces if preventive measures are not applied. In this context, understanding the consumer perception from a continental-size country such as Brazil, with a wide variety of socioeconomic profiles, is crucial to minimize the severe impacts of the pandemic. Our study demonstrates the need to disseminate scientific information in different media to reduce misinformation, especially social media because most Brazilian consumers had doubts and uncertainties about the possibility of COVID-19 infection from cross-contamination through food.