European citizen and consumer attitudes and preferences regarding beef and pork

Oral processing of meat-flavour textured soy proteins - Part I: Bolus properties and relationships with the texture profile analysis of the products

The study of food oral processing provides relevant information about the eating process. Thus, we studied the effects of oral processing of meat-flavour textured soy proteins on bolus properties and established relationships with the texture profile of the products. The soy protein concentrate was extruded under three conditions (30 % moisture/180 °C, 34 % moisture/160 °C and 38 % moisture/140 °C). The extrudates were added with salt and monosodium glutamate and then separated into two parts, one with and one without vegetable oil, thus obtaining the flavoured textured soy proteins (FTSPs). All products were subjected to texture profile analysis and in vivo assays to study oral processing. The extrusion condition at 30 % moisture/180 °C produced FTSPs with lower hardness, cohesiveness, and chewiness, which required shorter mastication times and resulted in boluses with lower moisture and a greater number of particles, which had a greater maximum Feret diameter but were less uniform (lower circularity). The addition of oil resulted in boluses with lower moisture and fewer particles, which were less uniform. Moreover, as the mastication duration increased, the number of particles increased, but the size of the particles also increased, suggesting both fragmentation and aggregation of particles phenomena during this process. In conclusion, all the study factors influenced the oral processing of meat-flavour textured soy proteins. Therefore, more studies should be conducted to obtain more information about extruded products.

Piggybacking on nature: exploring the multifaceted world of porcine β-defensins

Porcine β-defensins (pBDs) are cationic peptides that are classically associated with the innate immune system. These molecules yield both antimicrobial and immunomodulatory properties, as evidenced by various in vitro and animal trials. Researchers have revealed that enhancing pBD expression can be achieved through dietary components and gene editing techniques in pigs and porcine cell models. This state-of-the-art review aims to encapsulate the pivotal findings and progress made in the field of pBD over recent decades, with a specific emphasis on the biological role of pBD in infection control and its usage in clinical trials, thereby offering a new landscape of opportunities for research aimed at identifying prophylactic and therapeutic alternatives for both swine medicine and translational purposes.

Analysis of the flavor profile of chicken white soup with varying fat addition using GC-MS, GC-IMS and E-nose combined with E-tongue

The research utilized a combination of gas chromatography-mass spectrometry (GC-MS), gas chromatography-ion mobility spectrometry (GC-IMS), and E-nose to examine the impact of fat addition on the aroma profile of chicken white soup. The concentration of volatile flavor compounds in the white soup significantly increased with rising fat addition. A total of 105 volatile compounds were detected in the soup through GC-MS, and 72 by GC-IMS. Moreover, adding 2 % fat could effectively enhance the aroma of the chicken soup, and the soup exhibited the highest concentration of free amino acids (211.29 μg/mL) and nucleotides (27.55 mg/100 mL). However, the taste activity value of 5'-nucleotides was below 1, suggesting that fat addition had minimal impact on the umami taste of white soup. The study demonstrates that appropriate fat supplementation can enhance the aroma of chicken white soup and lays a theoretical groundwork for the advancement of premium-quality chicken white soup with rich aroma.

Exploring the effects of ageing on instrumental and sensory characteristics of meat from Lidia breed females: A comparative study of two commercial types

The aim of this study was to assess the influence of ageing on instrumental and sensory qualities in Longissimus thoracis et lumborum (LTL) from heifers (n = 200) and cows (n = 100) of Lidia breed. The animals were slaughtered as heifers (24-48 months) or cull cows (> 48 months). For instrumental analysis, pars Thoracis aged at 7, 14 and 28 days was used; for sensory analysis, pars Lumborum aged at 14 and 28 days was evaluated. Heifers showed redder and yellower meat (P < 0.05) and cows showed slightly higher Water Holding Capacity (WHC): Thawing Loss (TL) = P < 0.05; Drip Loss (DL) = P < 0.01; Pressure Loss (PL) = P < 0.01; Cooking Loss (CL) = P < 0.05. Ageing generated changes in meat colour, with increases in lightness (L*, linear pattern, P < 0.001) and oscillations in a* and b* (quadratic patterns; P < 0.05 and P < 0.001, respectively). Ageing affected TL (increasing, P < 0.001) and PL (decreasing, P < 0.05), and generated a significant improvement in Warner Bratzler Shear Force (WBSF) values (P < 0.001). Commercial type revealed changes in consumer panel ratings for flavour (P < 0.05), juiciness (P < 0.01), tenderness (P < 0.001) and overall acceptability (P < 0.001), with better results in these parameters for cull cows. In contrast to the usual, ageing did not affect the sensory traits. There was no significant interaction between commercial type and ageing time, except for beef flavour, which worsened with ageing (P < 0.05).

An overview of drivers and emotions of meat consumption

Emotions are present in almost everything we do, including meat procurement, preparation and consumption. This paper examines the main drivers of this consumption, including sensory and hedonic properties, physiological needs, historical reasons and habits, social influence, ethical motives, practical aspects and other determinants, exploring the meat-related emotions as both an outcome of consumption and as consumption drivers. Emotions are affected by multiple factors relating to the context, the information provided, and the type of product. Positive emotions such as pleasure, satisfaction, proudness and joyfulness have been described in relation to meat, as well as some neutral or negative ones. To enhance positive emotions and increase meat liking, it is essential to improve animal welfare and promote a more sustainable production, focusing on nutritional and sensory quality and providing consumers with reliable information.

Markers for meat provenance and authenticity with an account of its defining factors and quality characteristics - a review

Provenance is becoming increasingly important in meat supply chains as it lends products higher perceived quality. However, its precise definition and interpretation along with its associated characteristics factors have remained somewhat elusive. This review meticulously defines meat provenance while dissecting the essential factors and associated quality attributes that constitute its essence and are subsequently employed to establish pertinent markers for provenance. Meat provenance emerges as a multi-dimensional construct stemming from the adept management of a constellation of factors relating to geographical origin, farm production system, traceability, and authenticity. Through intricate interactions, these factors unveil innate originality that not only forges a distinct reputation but also imparts a unique typicity to the meat product. Gaining insights into a meat product's provenance becomes attainable by scrutinizing its pertinent composition and organoleptic quality traits. Trace elements and stable isotopes stand out as provenance markers, forging a direct connection to both geographical origin and dietary sources. While somewhat less direct in linkage, other markers such as plant biomarkers, fatty acid composition, pH levels, flavour and aromatic compounds along with organoleptic characteristics contribute to the overall understanding of provenance. Additionally, the identification of animal species and breeds serves as key markers, particularly in the context of protected geographical indications. The study findings are useful for the various stakeholders of how the information for meat provenance can be linked with intrinsic and extrinsic factors for meat quality and protecting the integrity of the supply chain with special reference to traceability and authenticity. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Glutenin-chitosan 3D porous scaffolds with tunable stiffness and systematized microstructure for cultured meat model

A glutenin (G)-chitosan (CS) complex (G-CS) was cross-linked by water annealing with aim to prepare structured 3D porous cultured meat scaffolds (CMS) here. The CMS has pore diameters ranging from 18 to 67 μm and compressive moduli from 16.09 to 60.35 kPa, along with the mixing ratio of G/CS. SEM showed the porous organized structure of CMS. FTIR and CD showed the increscent content of α-helix and β-sheet of G and strengthened hydrogen-bondings among G-CS molecules, which strengthened the stiffness of G-CS. Raman spectra exhibited an increase of G concentration resulted in higher crosslinking of disulfide-bonds in G-CS, which aggrandized the bridging effect of G-CS and maintained its three-dimensional network. Cell viability assay and immuno-fluorescence staining showed that G-CS effectively facilitated the growth and myogenic differentiation of porcine skeletal muscle satellite cells (PSCs). CLSM displayed that cells first occupied the angular space of hexagon and then ring-growth circle of PSCs were orderly formed on G-CS. The texture and color of CMS which loaded proliferated PSCs were fresh-meat like. These results showed that physical cross-linked G-CS scaffolds are the biocompatible and stable adaptable extracellular matrix with appropriate architectural cues and natural micro-environment for structured CM models.

Textured soy protein with meat odor as an ingredient for improving the sensory quality of meat analog and soy burger

Even with the growing consumption of plant-based products, the consumption of soy-based products is still a limitation due to the off-flavor of soy. Thus, two studies were performed using textured soy protein (TSP) with meat odor as meat analog and as soy burger. TSP with meat odor was produced by adding thiamine (aroma precursor) to soy protein concentrate (SPC) before extrusion. Three TSP were used in each study: one without thiamine and two with thiamine but with different moisture contents of the SPC. TSP with thiamine did not affect technological or physical properties of the products. For meat analogs, the samples with thiamine showed greater odor acceptance and greater intensities of meat odor, burnt aftertaste, and aromatic in relation to the sample without thiamine, as well as lower intensity of soy odor. For soy burgers, the samples with thiamine had higher acceptances of odor and flavor and overall acceptance, and higher intensities of chicken odor and aromatic in comparison to the sample without thiamine, as well as lower intensity of soy/vegetable odor. The use of TSP with thiamine raises the sensory quality of meat analogue and soy burger, being an interesting alternative in obtaining soy-based products with lower soy odor.

Supplementary Information

The online version contains supplementary material available at 10.1007/s13197-023-05875-0.

Understanding the consumer-citizen gap in Chinese public attitudes toward farm animal welfare

Individuals of the general public can perform both consumer and citizen roles in farm animal welfare, and attitudes toward farm animal welfare may differ between these roles. However, scant research is available regarding this distinction, especially in developing countries such as China. The present study aimed to explore consumer-citizen gaps in Chinese public attitudes toward farm animal welfare across three dimensions and across demographic characteristics. A 36-item scale was designed, and completed by 5284 Chinese participants in a large-scale cross-sectional survey. Consumer-citizen gaps in attitudes toward farm animal welfare across three dimensions and demographic characteristics were analyzed using the Wilcoxon signed-rank test, and effects of demographic characteristics on attitudes were further explored by linear regression analysis. A significant consumer-citizen gap was found in overall attitudes, although the consumer role was only slightly more positive than the citizen role. The consumer-citizen gap is driven by differences in both cognitive attitudes and behavioral attitudes. The gap is most pronounced in cognitive attitudes, where the consumer role is significantly more positive, and smaller in behavioral attitudes, where the citizen role is significantly more positive. The consumer-citizen gap varies significantly among different demographic groups, including gender, age, education, monthly household income, area of residence, and occupation. Additionally, education, monthly household income, and area of residence have significant effects on attitudes in the dual role, whereas gender only affect consumer-role attitudes significantly. The findings provide evidence that consumer-citizen gaps in Chinese public attitudes toward farm animal welfare exist, and this distinction is mainly determined by demographic characteristics.

Challenges and processing strategies to produce high quality frozen meat

Freezing is an effective means to extend the shelf-life of meat products. However, freezing and thawing processes lead to physical (e.g., ice crystals formation and freezer burn) and biochemical changes (e.g., protein denaturation and lipid oxidation) in meat resulting in loss of quality. Over the last two decades, several attempts have been made to produce thawed meat with qualities similar to that of fresh meat to no avail. This is due to the fact that no single technique exists to date that can mitigate all the quality challenges caused by freezing and thawing. This is further confounded by the consumer perception of frozen meat as lower quality compared to equivalent fresh-never-frozen meat cuts. Therefore, it remains challenging for the meat industry to produce high quality frozen meat and increase consumer acceptability of frozen products. This review aimed to provide an overview of the applications of novel freezing and thawing technologies that could improve the quality of thawed meat including deep freezing, high pressure, radiofrequency, electro-magnetic resonance, electrostatic field, immersion solution, microwave, ohmic heating, and ultrasound. This review will also discuss the development in processing strategies such as optimising the ageing of meat pre- or post-freezing, and the integration of freezing and thawing in one process/regime to collapse the difference in quality between thawed meat and fresh-never-frozen equivalents.

Consumer Preferences for Cured Meat Products from the Autochthonous Black Slavonian Pig

This study investigated the attitudes of Croatian consumers regarding their preferences for cured meat products from the Black Slavonian Pig. The survey was conducted on a sample of 410 consumers who completed an online survey about their consumption habits, knowledge about the pig breed, and socio-demographic characteristics. In this study, the independent samples t-test and ANOVA were conducted to determine the significant differences between the most important attributes in the purchase of cured Black Slavonian Pig products and the socio-demographic characteristics, consumption, and purchase habits of the respondents. Statistically significant differences were found between the studied intrinsic (color, odor, fat content, and salt content) and extrinsic variables (production method, brand, quality mark, and origin) in relation to the socio-demographic characteristics of the respondents (gender, age, employment status, number of household members, and number of children under 15 in the household) and place of purchase, knowledge about the breed, and frequency of consumption of Black Slavonian Pig meat and products. Principal component analysis (PCA) and cluster analysis (CA) were used to determine the consumer segments. Based on the responses received, three homogeneous consumer segments were identified: intrinsically oriented meat consumers, extrinsically oriented meat consumers, and uninterested meat consumers. The information obtained in the study is important for producers and retailers, as they can use our findings to develop successful marketing tools and different marketing strategies to promote cured Black Slavonian Pig products.

Quality and Oral Processing Characteristics of Traditional Serbian Ćevap Influenced by Game Meat

This study analyzes the influence of two different types of game meat (deer and wild boar) in relation to quality characteristics and oral processing attributes of skinless sausage. The goal of this study was to compare grilled game-meat-based "ćevap" with conventional pork-meat-based samples. Research comprised of color analysis, evaluation of textural components, testing degree of difference, temporal dominance of sensations, calculation of main oral processing attributes, and examination of particle size distribution. The results show that oral processing attributes are similar in between samples and concur with results of the pork-based sample. This confirms the working hypothesis that it is possible to make game-meat-based "ćevap" fully comparable with conventional pork meat products. In parallel, color and flavor characteristics are influenced by the type of game meat in the sample. Most of the dominant sensory attributes that occurred during mastication were game meat flavor and juiciness.

Addressing Clean Label Trends in Commercial Meat Processing: Strategies, Challenges and Insights from Consumer Perspectives

BACKGROUND

The concept of a clean label is difficult to define, even in common language, as the interpretation of what a "clean" food is differs from one person to another and from one organisation to another. The lack of a unique definition and regulations of what the term "clean" means, along with the growing consumer demand for more "natural" and healthier foods, is posing new challenges for manufacturers and ingredient producers. The meat industry, in particular, has been affected by this new movement owing to negative attitudes and feelings consumers associate with consuming processed meat products. Scope and approach: The review scope is to describe attributes and associations around the "clean" label term by analysing the most recent ingredients, additives and processing methods currently available for meat manufacturers. Their application in meat, plant-based alternatives and hybrid meat/plant products, current limitations and challenges presented in consumer perception, safety and potential impacts on product quality are also presented.

KEY FINDINGS AND CONCLUSIONS

The availability of a growing number of "clean" label ingredients provides a new suite of approaches that are available for application by meat processors to help overcome some of the negative connotations associated with processed meat products and also support plant-based meat alternatives and hybrids.

Comparative Proteomics Analysis of Pig Muscle Exudate through Label-Free Liquid Chromatography-Mass Spectrometry

Capital-driven animal husbandry systems undertaken in the last century led to the abandoning of many pig breeds that were not profitable. These local pig breeds and their respective production systems have great potential as they are able to respond to the high criteria and needs of modern society concerning some environmental aspects, animal-welfare, healthiness, etc. This is the case of the black pigs of Italy. The Apulo-Calabrese is a breed of black pig, known by many other names such as Nero d'Abruzzo. In order to further understand the biological differences between different types of porcine genetics (Nero d'Abruzzo and commercial-hybrid) we used a label-free LC-MS strategy and Western-blot to characterize the proteomes of muscle-exudate collected from these pigs. This proteomics approach identified 1669 proteins of which 100 changed significantly in abundance between breeds. Bioinformatics functional analysis indicated that differentially expressed proteins were involved in several biological processes related to energy-metabolism and response to oxidative stress, suggesting that these functions might distinguish between these pigs. Fatty-acid synthase, catalase and glutathione-peroxidase, involved in enzymatic activity were found to be more represented in samples obtained from the Nero d'Abruzzo. This biological information can potentially provide new biological factors that could determine the different production performances of these pigs, distinguished by their different genetic backgrounds.

South African consumerattitudesunderlyingthechoicetoconsumegamemeat

Currently little is known about the South African game meat consumer market or the underlying attributes driving the choice to consume game meat, limiting the game meat industry's market positioning, growth and ultimately its contribution to food security and economic growth. The study explored attitudes of 1081 consumers through an online survey and structural equation modelling, to determine which game meat attributes were the strongest predictors of the choice to consume game meat. Health benefits and production ethics have the strongest direct relationship with the choice to consume game meat. Availability indicated a moderate and price a weak direct relationship whereas safety had no significant relationship with the choice to consume game meat. Future game meat marketing campaigns may need to emphasise health benefits and production ethics of game meat to stimulate the consumer market in South Africa. The findings from this study will benefit the game meat industry and advance SDG 2 to improve food security and address zero hunger in South Africa. Implementing the recommendations from this study may change consumers' approach to game meat which will also bring about economic change in South Africa.

Changes in the Current Patterns of Beef Consumption and Consumer Behavior Trends-Cross-Cultural Study Brazil-Spain-Turkey

This cross-cultural study aimed to determine the main factors behind potential changes in eating habits by analyzing changes in the patterns of beef consumption currently observed in Brazil, Spain, and Turkey. To achieve this aim, 412 regular beef consumers from Brazil, 407 from Spain, and 424 from Turkey answered a self-administered questionnaire. The study surveyed the effects of economic factors, switching from beef to other sources of protein, aspects of credence, health-related concerns, the influence of lifestyle on beef consumption patterns, and purchasing decision factors. The most important factors that changed consumer behavior and resulted in a decrease in consumption, mostly among Brazilian and Turkish consumers, were the economics and accessibility of the products. Beef was replaced by other alternative sources of protein that were likewise derived from animals. The consumers whose purchasing intentions were most significantly influenced by credence factors (e.g., indiscriminate use of agricultural products, substandard animal welfare requirements, among others) were Brazilian and Turkish and, to a lesser degree, Spanish consumers. Lifestyle factors (e.g., consumption of out-of-home meals, available time to cook, among others) were demonstrated to alter consumption patterns and therefore must be carefully considered by the industry, taking into account cultural differences and consumer needs. The population under investigation considered that eating beef had no impact on their health.

Comparison of carcass traits and nutritional profile in two different broiler-type duck lines

Cherry Valley ducks (CVDs) and White Kaiya ducks (WKDs) are judged to be fast- and slow-growing lines, respectively. To investigate the carcass traits and nutritional profile at their marketable ages, 12 birds (38 days for CVDs, n = 6; 56 days for WKDs, n = 6) were randomly selected and slaughtered. Indicators such as breast muscle weight, shear force, and proximate composition were comprehensively detected. Although the carcass and breast muscle weight in WKDs were significantly lower, remarkably higher intramuscular fat and tenderness and less moisture content were observed in WKDs. Besides, WKDs contained higher contents of Cu, Zn, and Ca, whereas CVDs contained higher leucine (Leu) and histidine (His) compositions (P < 0.01). Moreover, higher monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) along with lower saturated fatty acids (SFAs) were detected in WKDs (P < 0.01). Taken together, despite light carcass and breast muscle weight, WKDs had advantages in nutritional compositions except for amino acid constituents, including intramuscular fat, MUFAs, and PUFAs, as well as Cu, Zn, and Ca. These data would not only provide genetic resources for breeding new duck lines but also offer a useful reference for making decisions on high-nutrient meat consumption.

Values of Australian Meat Consumers Related to Sheep and Beef Cattle Welfare: What Makes a Good Life and a Good Death?

There has been growing global interest in livestock animal welfare. Previous research into attitudes towards animal welfare has focused on Europe and the United States, with comparatively little focus on Australia, which is an important location due to the prominent position of agriculture economically and culturally. In this article, we present results from qualitative research on how Australian meat consumers conceptualise sheep and beef cattle welfare. The study was conducted in two capital cities (Melbourne, Victoria and Adelaide, South Australia) and a much smaller rural centre (Toowoomba, Queensland) using focus groups (involving 40.9% of participants) and mall-intercept interviews (59.1% of participants), totalling 66 participants. Qualitative analysis highlights that participants had clear ideas of what it means for an animal to live a 'good life' and experience a 'good death,' with their beliefs strongly tied to their expectations and cultural understandings of what Australian agriculture 'should be.' In response to open-ended questions, participants expressed attitudes that relied on romanticised visions of the 'rural idyll' as seen in frequent discussions about what is 'normal' for sheep meat and beef production, and relatedly, what count as 'natural behaviours.' Many participants rejected anything associated with the 'other,' classifying it as not 'normal': we argue that which is not considered normal, including intensive production, foreign ownership, and halal slaughter practices, appear to place participants' conceptualizations of an animal's 'good death,' and in turn the potential for a 'good life,' at risk.

A Review of the Challenges Facing Global Commercialization of the Artificial Meat Industry

The sustained growth of global meat consumption incentivized the development of the meat substitute industry. However, long-term global commercialization of meat substitutes faces challenges that arise from technological innovation, limited consumer awareness, and an imperfect regulatory environment. Many important questions require urgent answers. This paper presents a review of issues affecting meat substitute manufacturing and marketing, and helps to bridge important gaps which appear in the literature. To date, global research on meat substitutes focuses mainly on technology enhancement, cost reduction, and commercialization with a few studies focused on a regulatory perspective. Furthermore, the studies on meat substitute effects on environmental pollution reduction, safety, and ethical risk perception are particularly important. A review of these trends leads to conclusions which anticipate the development of a much broader market for the meat substitute industry over the long term, the gradual discovery of solutions to technical obstacles, upgraded manufacturing, the persistent perception of ethical risk and its influence on consumer willingness to accept meat substitutes, and the urgent need for constructing an effective meat substitute regulatory system.

The Effects of Nutrition and Health Claim Information on Consumers’ Sensory Preferences and Willingness to Pay

As marketing tools, nutrition claims (NCs) and health claims (HCs) can be used to convey the nutritional properties and health benefits of food to consumers, but their respective effects on consumers’ perceptions of healthier meat products are inconsistent in the literature. Using a physical prototype of omega-3-enriched sausages as a research interest, this paper explores how HCs and NCs differently influence consumers’ sensory preferences and willingness to pay (WTP). Sensory tests were carried out among 330 participants, followed by a choice-based conjoint (CBC) experiment to measure consumers’ WTP. Results indicate that, in comparison with the uninformed condition, labeling an omega-3 nutrition claim increased consumers’ sensory liking for omega-3-enriched sausages in the attributes of appearance and texture. Moreover, consumers were willing to pay more for healthier sausages, but labeling HCs did not significantly improve participants’ WTP for omega-3-enriched sausages more than NCs. Hence, HCs did not significantly outperform NCs, when it comes to positively influencing consumers’ sensory liking and paying intentions for omega-3-enriched sausages. The findings of this study have implications for the meat industry in developing healthier sausage formulations with greater likelihood of success in the market.

Do meat anti-consumption opinions influence consumers' wellbeing?–The moderating role of religiosity

The study aims to determine the role of personal factors, consumer social responsibility, and social marketing among meat anti-consumers. The study tests a model of anti-consumption using a sample of 597 (n = 597) participants from a cluster of young consumers through the distribution of the questionnaires in the Pakistani market. SEM employing the AMOS model for path relationships along with the Johnson-Neyman technique for moderation was mainly used. Results prescribe religiosity as the moderating driver of the anti-consumption of meat among young consumers in Pakistan. Consumer social responsibility is a robust antecedent, while social marketing is significantly documented for sustainability motives. Consumers apprise the personal health and environmental domain as an auspicious component for meat anti-consumption. The study reveals social marketing motivations for anti-consumption that eventually steers marketers and policymakers in shaping the concerned strategies. Our study delivers new insights into food anti-consumption behavior that provides guidelines for policymakers who heed consumer eating behaviors. The study is among pioneer work that establishes the moderating role of religious motivations and meat anti-consumption behavior among Muslim consumers to acquire healthy wellbeing.

Validation and results of a novel survey assessing decisional balance for a whole food plant-based diet among US adults

Importance

Consuming a whole food plant-based diet (WFPBD) is a promising, low-risk strategy for reducing risk of prevalent chronic disease and certain cancers, with synergistic benefits for climate and environment. However, few US adults report consuming a WFPBD. Understanding the reasons for this inconsistency is important for developing and implementing interventions for promoting a WFPBD. However, no research to elucidate decisional balance driving current consumption patterns in the US exists.

Objective

This research aims to validate an online survey to assess decisional balance for the consumption of a WFPBD, describe attitudes and beliefs toward adopting a WFPBD, and evaluate socio-demographic differences in decisional balance for consuming a WFPBD among a convenience sample of US adults.

Design

Online cross-sectional data collection followed by confirmatory factor analysis (CFA), validation of internal consistency, and examination of invariance across socio-demographic variables. Sensitivity analysis of full vs. truncated survey to predict self-reported dietary patterns and consumption behaviors were evaluated. Results of the survey and significant differences by socio-demographics were assessed.

Setting

Online survey based on previous research, created via Qualtrics, and administered through MTurk.

Participants

A total of 412 US adults, majority female (66%), White (75%), 30-60 years old (54%), ≥ Bachelor's degree (85%), and earning ≥ $45K (68%).

Main outcomes and measures

Factor loadings, covariance of survey items, associations with self-reported dietary pattern and consumption measures, and differences in pros, cons, and decisional balance across socio-demographic variables.

Results

CFA reduced the survey from 49 to 12 items and demonstrated invariance across socio-demographic variables. Pros and cons varied inversely and significantly (cov = -0.59), as expected. Cronbach's α 's for subscales in the final, reduced model were high (>0.80). Pros, cons, and decisional balance in both the full and the reduced model were significantly (p < 0.05) associated with self-reported dietary pattern and consumption.

Conclusion and relevance

Our analyses indicate the WFPBD Survey is a parsimonious and psychometrically sound instrument for evaluation of decisional balance to consume a WFPBD diet among our sample of US adults. These results may be instrumental for development and deployment of interventions intended to promote consumption of a WFPBD in the US.

Artificial Meat Industry: Production Methodology, Challenges, and Future

Biotechnology and food science have pioneered the notion of cultured meat. Conventional meat production face issues related to butchering, dietary inadequacy, foodborne disease, and the emanation of methane, which cultured meat evades while promising the texture and feel of real meat. Mass production techniques for plant-based meat analogs have been developed, whose products have hit the market. In vitro production on scaffolding and self-organizing techniques have manufactured small-scale meat products offering tunable nutrition, although more specialized contrivances are needed to build a cultured meat framework on a large scale. Prospective techniques like 3D/4D bio-printing, biophotonics, and cloning are current research subjects. Cultured meat needs to overcome societal and regulatory hurdles prior to commercialization, and, in any event, is a long-term necessity for humankind, although the high production cost and affirmation among people is the principal impediment.

Assessing Australian consumer preferences for fresh pork meat attributes: A best-worst approach on 46 attributes

Constant competition and changing consumer preferences prompts the need to improve the competitiveness of the Australian pork industry. This study examines the heterogeneity of Australian consumer preferences related to fresh pork cues. Using best-worst scaling, we examine the importance of 15 intrinsic and 31 extrinsic product attributes to 196 Australian consumers. Findings reveal that taste, succulence and the smell of boar taint were the most important intrinsic cues, while animal welfare and naturalness were the most important extrinsic cues. Based on the importance of intrinsic cues, four segments were identified, namely boar taint haters, lean meat eaters, colour lovers and cuts and size matters. Four segments based on extrinsic cues were identified as animal and environment lovers, naturalness lovers, demanding buyers and utilitarian buyers. This study contributes significantly to the industry by offering granular insights with respect to Australian consumer demands and optimal communication of cues.

Metabolic, proteomic and microbial changes postmortem and during beef aging

The purpose of this review is to provide an overview of the current knowledge about proteomic and metabolic changes in beef, the microbiological alteration postmortem and during aging, and observe the influence on beef quality parameters, such as tenderness, taste and flavor. This review will also focus on the different aging types (wet- and dry-aging), the aging or postmortem time of beef and their effect on the proteome and metabolome of beef. The Ca2+ homeostasis and adenosine 5'-triphosphate breakdown are the main reactions in the pre-rigor phase. After rigor mortis, the enzymatic degradation of connective tissues and breakdown of energy metabolism dominate molecular changes in beef. Important metabolic processes leading to the formation of saccharides, nucleotides, organic acids (e.g. lactic acid), creatine and fatty acids are considered in this context as possible flavor precursors or formers of beef flavor and taste. Flavor precursors are substrates for lipid oxidation, Strecker degradation and Maillard reaction during cooking or roasting. The findings presented should serve as a basis for a better understanding of beef aging and its molecular effects and are intended to contribute to meeting the challenges of improving beef quality.

Emulsion-templated microparticles with tunable stiffness and topology: Applications as edible microcarriers for cultured meat

Cultured meat has potential to diversify methods for protein production, but innovations in production efficiency will be required to make cultured meat a feasible protein alternative. Microcarriers provide a strategy to culture sufficient volumes of adherent cells in a bioreactor that are required for meat products. However, cell culture on inedible microcarriers involves extra downstream processing to dissociate cells prior to consumption. Here, we present edible microcarriers that can support the expansion and differentiation of myogenic cells in a single bioreactor system. To fabricate edible microcarriers with a scalable process, we used water-in-oil emulsions as templates for gelatin microparticles. We also developed a novel embossing technique to imprint edible microcarriers with grooved topology in order to test if microcarriers with striated surface texture can promote myoblast proliferation and differentiation in suspension culture. In this proof-of-concept demonstration, we showed that edible microcarriers with both smooth and grooved surface topologies supported the proliferation and differentiation of mouse myogenic C2C12 cells in a suspension culture. The grooved edible microcarriers showed a modest increase in the proliferation and alignment of myogenic cells compared to cells cultured on smooth, spherical microcarriers. During the expansion phase, we also observed the formation of cell-microcarrier aggregates or 'microtissues' for cells cultured on both smooth and grooved microcarriers. Myogenic microtissues cultured with smooth and grooved microcarriers showed similar characteristics in terms of myotube length, myotube volume fraction, and expression of myogenic markers. To establish feasibility of edible microcarriers for cultured meat, we showed that edible microcarriers supported the production of myogenic microtissue from C2C12 or bovine satellite muscle cells, which we harvested by centrifugation into a cookable meat patty that maintained its shape and exhibited browning during cooking. These findings demonstrate the potential of edible microcarriers for the scalable production of cultured meat in a single bioreactor.

Factors affecting consumer attitudes to fungi-based protein: A pilot study

Meat substitutes using alternative proteins can facilitate sustainable diets without compromising animal welfare. The fungal protein, also called mycoprotein is the biomass that results from the fermentation of a filamentous fungus. This paper reports the results of a consumer acceptance study of fungal protein-based meat substitutes using a mixed-method design with a web-based survey and a series of semi-structured interviews amongst European participants. Based on the description provided in the survey, 56% of participants were not directly familiar with fungal proteins but they understood its potential societal benefits. The overall Food Technology Neophobia Score (FTNS) of the sample was moderate (M = 40.0, range = 19-62), with more neophilic participants (52.9%) than neophobic (47.1%). FTN was a significant but weak predictor of Perceived Benefits (PB) and Purchase Intentions (PI). Younger participants perceived fungal proteins more positively, and city-dwellers had higher PI than rural dwellers. Reducetarians were more likely to purchase fungal proteins, compared to unrestricted omnivores. Participants with lower acceptance of fungal proteins' association with mould had significantly lower PI than those who were comfortable with it. In turn, familiarity with fungal protein was positively associated with mould acceptance. The qualitative data suggested that the sensory attributes were the most important factor in the acceptance of meat substitutes. The participants also valued clean label products which were perceived as healthier. Familiarity with other products containing mould seemed to assuage concerns and drive acceptance of fungal protein. The findings suggest that the overall acceptance of fungal protein is still rather low. This may be attributed to the perceived low appeal and tastiness of available fungal protein products.

Dietary and Food Consumption Patterns and Their Associated Factors in the Tibetan Plateau Population: Results from 73 Counties with Agriculture and Animal Husbandry in Tibet, China

Dietary imbalances are an important cause of morbidity and mortality, both in China and globally. Abnormal element content in the natural environment and the unbalanced dietary structure of populations coexist in the Tibetan Plateau. This study analyzed the dietary and food consumption patterns of 617 Tibetan residents and their associated factors. Cluster analysis revealed three modes of dietary pattern; the food consumption scores (FCSs) of subjects in modes with relatively high consumption frequency of staple food and relatively singular dietary structure were the lowest. Although the FCSs of most subjects were acceptable (FCS > 35), subjects with relatively low FCSs were more dependent on locally cultivated highland barley that is probably low in selenium. Hierarchical linear models revealed both individual−family and regional factors were significantly related (p values < 0.05) with the food consumption of subjects as follows: age, travel time from township to county, and cultivation area of highland barley were negatively related; numbers of individuals aged 40−60 years and pork, beef, and mutton production were positively related. Individuals with secondary or higher education had higher FCSs. A single indicator may be incomprehensive in dietary and food consumption studies. For people with a relatively unbalanced diet, an analysis of the main foods they consume is critical. Dietary and food consumption patterns might have relatively large inter-regional and intra-regional variations; therefore, factors that influence it might be multi-level and multi-scale.

Beef Consumers Behaviour and Preferences—The Case of Portugal

Meat consumption is estimated to increase worldwide, mostly because of the increase in population. Further, this increase in meat consumption will ultimately affect the environment and aggravate climate change. Herein, consumers’ behaviour was studied to understand if consumers would consider a change in their dietary habits by choosing beef from the Portuguese autochthonous bovine breed or even reducing their meat intake for environmental reasons. In 2021, a survey was conducted online and in some food sales outlets in Portugal. Therefore, data collected from the 491 participants were analysed with the aim of assessing the Portuguese consumer behaviour and preferences on beef. Firstly, we conducted a descriptive analysis. Then, factor analysis was performed by principal component analysis. Finally, by cluster analysis, we attempted to identify a group of consumers with different behaviours into specific categories. Although it was not possible to segregate consumers into different categories, most of the respondents agree that meat consumption harms the environment; however, just 30.6% are willing to reduce meat consumption due to environmental reasons. As for the concerns for animal welfare, respondents between the age of 23 and 49 years seem to have a greater concern towards animal welfare. To value autochthonous bovine Jarmelista meat, it is fundamental to implement a concerted communication between suppliers and producers to value Jarmelista beef. Furthermore, it is also important that regional governmental institutions support local producers not only for financial support but also to create strategies to protect the breed from extinction.

Impact of Various Dry-Aging Methods on Meat Quality and Palatability Attributes of Beef Loins (M. longissimus lumborum) from Cull Cow

The objective of this study was to determine the effect of various dry-aging methods on meat quality and palatability attributes of cull cow beef loins. Paired bone-in loins (m. longissimus lumborum) from 13 cull cow carcasses (Holstein, 42þ mo) were obtained at 5 d postmortem, divided into 4 equal sections, and randomly assigned into 4 aging methods (wet-aging [WA], conventional dry-aging [DA], dry-aging in water-permeable bag [DWA], and ultraviolet light dry-aging [UDA]). The beef sections were aged for 28 d at 2°C, 65% relative humidity, and 0.8 m/s airflow. Following aging, surface crusts and bones were removed, and loin samples were collected for the meat quality, microbiological, and sensory analyses. Results indicated that all dry-aged loins had greater moisture and trimming loss compared with WA (P &lt; 0.05), while DWA had lower loss than DA and UDA (P &lt; 0.05). No differences in shear force, cook loss, or both lipid and protein oxidation across all treatments were observed (P &gt; 0.05). Among all treatments, DWA exhibited the least color stability indicated by rapid discoloration observed in the sample, while UDA had color attributes comparable with WA throughout the whole display. Microbial analysis indicated that UDA had lower microbial concentration on the surface than the other samples (P &lt; 0.05). The consumer panel analysis found that all loins were acceptable, and the trained panel analysis indicated that DA loins decreased sourness and animal fat flavor (P &lt; 0.05) and had a trend of decreasing oxidized flavor (P = 0.07). The results indicate that dry-aging can potentially be utilized as an effective natural process by nullifying some of well-known off-flavor attributes associated with cull cow beef while not compromising other meat quality attrib- utes or microbiological shelf life.

Garlic inulin as a fat replacer in vegetable fat incorporated low-fat chicken sausages

Inulin is a non-digestible carbohydrate and a prebiotic that can also act as a fat replacer in various foods. This study examined the effect of replacing vegetable oil with garlic inulin on the quality traits of chicken sausages. Water-based inulin gels were prepared using garlic inulin or commercial inulin to imitate fats in chicken sausages. Chicken sausages were prepared separately replacing vegetable oil with water-based inulin gels to reach final inulin percentages of 1, 2, and 3 (w/w). The control was prepared using 3% (w/w) vegetable oil with no inulin. The physicochemical properties and thiobarbituric acid reactive substance (TBARS) value of prepared sausages were analyzed over 28-d frozen storage. Sausages with 2% garlic inulin recorded higher flavour and overall acceptability scores (p<0.05). Ash, moisture, and protein contents of the sausages were increased with increasing levels of inulin while fat content was reduced from 13.67% (control) to 4.47%–4.85% (p<0.05) in 3% inulin-incorporated products. Sausages incorporated with 2% inulin had lower lightness (L*) values than the control (p<0.05). Water holding capacity (WHC) was similar (p>0.05) among the samples. During storage L* value, pH, and WHC decreased while redness (a*) and yellowness (b*) values increased in all the samples. In addition, TBARS values were increased during the storage in all samples within the acceptable limits. In conclusion, garlic inulin can be used successfully as a fat substitute in sausages without altering meat quality parameters.

Is Eating Less Meat Possible? Exploring the Willingness to Reduce Meat Consumption among Millennials Working in Polish Cities

Reducing the consumption of meat constitutes an important part of the global shift towards more sustainable food systems. At the same time, meat is firmly established in the food culture of most human beings, and better understanding of individual behaviors is essential to facilitate a durable change in contemporary eating patterns. To determine the level and nature of attachment to meat among consumers, the Meat Attachment Questionnaire (MAQ) in relation to the phases of behaviour change in the meat consumption reduction process was utilised. Data collected through a survey carried out among Poles aged 25-40 years living in cities were analysed with the use of Spearman's correlations and one-way ANOVA with Tukey's post-hoc tests. The biggest share of the studied group of millennials (N = 317) never considered reducing their meat consumption (Phase 1-41%) and was described by the highest level of MAQ score in all its categories: hedonism, affinity, dependence, and entitlement. More than half of the respondents in Phase 2 participants ("planners") declared a willingness to cut down meat consumption but had not yet put their intentions into practice. Respondents qualified in Phase 3 declared the highest willingness to reduce meat consumption and were significantly less attached to meat regarding all MAQ categories than respondents in Phase 1. The 9% of the study participants (Phase 4) had already limited the frequency of their meat consumption to "several times a week", this however still remains insufficient compared to the ambitious goals of sustainable healthy diets. Results indicated that meat attachment categories, especially hedonism and dependence, were identified as predictors of willingness to reduce meat consumption. Research exploring the determinants of change and possibilities of effective communication about meat reduction on an individual level in different cultural settings are needed.

Consumer Behaviour towards Pork Meat Products: A Literature Review and Data Analysis

Knowing the behaviour of consumers is essential for all types of companies, including meat companies. For this purpose, academia is an ally of industry, and analysing scientific production seems crucial for conducting future research. Therefore, this study aimed to carry out an exhaustive review of the literature, relying on both descriptive and bibliometric analyses, the latter being through the application of clustering techniques by simple centres. The main results and conclusions are as follows: (1) consumer perceptions, behaviours and attitudes towards food are the main focus of research in this area; (2) the ingredients and additives of meat products are the main concerns in the industry regarding such products; (3) sausages are the dominant meat product; (4) and pork, as well as other types of meat, fall under the generic umbrella term meat. Furthermore, there is a lack of studies considering age, sex and income cohorts. Such lack might have led to finding consumer behaviour and the welfare of animals not significant despite the presupposed positive correlation. The main limitations for researchers are around the availability of budgets and the existence of trade secrets.

Current Consumer Perceptions of Animal Welfare across Different Farming Sectors on the Island of Ireland

Simple Summary

The well-being and welfare of animals on farms is a topic of interest to many people. On the island of Ireland, this issue has received increased attention because of political and governance changes, including Brexit and COVID-19. Policy-makers and industry are considering labelling schemes to inform the food consumer about welfare standards on farms. Focus groups and an online survey were carried out with members of the public on the island of Ireland to explore their awareness, perceptions, and attitudes toward farm animal welfare standards on farms in Ireland and Northern Ireland. Most consumers believed farm animal welfare standards were high, although different farming sectors were rated differently: beef and dairy farms were viewed more positively, and pig and poultry farms were viewed less positively. The living conditions of the animal, size and intensity of the farm, national standards and schemes, and visibility all influenced perceptions of welfare standards. The public also expressed a lack of knowledge and information on the topic. In developing new policies and labelling schemes, it is important to be apprised of the current awareness, attitudes, and perceptions that the public has regarding farm animal welfare standards, as identified in the current paper.

Abstract

There has been increased public interest and concerns in issues such as farm animal welfare (FAW) on the island of Ireland, stoked in part by political and governance changes, such as Brexit and COVID-19. Front-of-pack food labelling represents a primary information channel for many people. In advance of considering formalised food labelling schemes, specifically relating to FAW, it is important to ensure an up-to-date understanding of current consumer perceptions of FAW. With this aim, the current study utilised a mixed methodology. Nine focus group discussions (n = 41) and an online survey (n = 972) with food consumers in Ireland and Northern Ireland explored perceptions of FAW. Results suggest that overall perceptions of FAW are high, and consumers perceive FAW to have improved in the last decade. Quantitative (ANOVA) and qualitative results show variations in perception of FAW between sectors. Results from the focus group discussions identified factors underlying consumers’ perception of FAW: the living conditions of the animal, size and intensity of the farm, national standards and schemes, and visibility. Information insufficiencies and knowledge gaps were identified. The findings are discussed in relation to policy implications for the role of public engagement, front-of-pack welfare labelling, and quality assurance schemes.

An Exploratory Study of the Purchase and Consumption of Beef: Geographical and Cultural Differences between Spain and Brazil

Beef consumption and production in Spain and Brazil are different with the consumption of beef in Brazil being three times higher than in Spain. In addition, there are variations in the economic value of production and in the traceability system. Therefore, the aim of this research was to understand the purchasing and consumption patterns using the customer behavior analysis technique of focus groups, which analyzed motivations for the consumption of beef, classifying their preferences by the intrinsic and extrinsic attributes at the time of purchase. The key aspect of the consumption of beef, both for Spanish and Brazilian consumers, was personal satisfaction/flavor. Spanish consumers were more conscious than Brazilians of the beneficial and harmful qualities that meat provides. The presence of fat was the factor that most restricted intake in both countries. The most important intrinsic attributes for Spanish and Brazilian consumers were the visual aspects of the meat: color, freshness, and the quantity and disposition of fat. The most important extrinsic characteristics were the price and expiration date. Spanish consumers see packaged meat as convenient and safe, although it is considered by Brazilians to be over-manipulated. The traceability certification on the label provides credibility to the product for the Spanish but only partially for Brazilians.

The role of cooking in consumers' quality formation: An exploratory study of beef steaks

The role of cooking on pre- and post-consumption quality expectations and its impact on satisfaction during the eating experience is under-researched. To address this gap, a 'task and talk' focus group study involving participants preparing and eating a beef steak as part of a meal was designed to explore the role of cooking on consumers' evaluation of beef quality. The results from six focus groups (n = 36 participants) identified that 'perceived cooking quality' of beef is an important criterion impacting pre-purchase evaluation. Cooking is a process of adaptation to personal tastes and is influenced by cooking self-efficacy. This personal confidence in steak preparation mediates a willingness to directly complain about a disappointing eating experience. Direct complaints generally occurred in relation to intrinsic quality cues prior to cooking where the locus of quality control was external to the participant. Poor eating quality of beef was generally attributed to a deficiency in cooking skills, an internal attribution of quality failure that minimised the likelihood of direct complaints. A lack of confidence in cooking skills may explain a delay in repeat purchasing following a negative eating experience.

Beef from Calves Finished with a Diet Based on Concentrate Rich in Agro-Industrial By-Products: Acceptability and Quality Label Preferences in Spanish Meat Consumers

Conjoint analysis was used to estimate the relative importance of some of the main extrinsic attributes and quality labels of beef in three Spanish cities (Córdoba, Marbella, and Santa Pola) in a study performed with 300 individuals. Consumers were segmented according to their frequency of consumption. Willingness to pay for different meats was also calculated from the conjoint analysis results. Consumer liking of beef that had been finished with an alternative concentrate rich in agro-industrial by-products and aged for three different durations as compared to conventionally finished beef was also evaluated using the same consumers. The most important attribute for Spanish consumers was the price (28%), followed by origin (25%), animal welfare certification (19%), protected geographical indication (14%), and organic agriculture certification (14%). Most consumers preferred beef from Spain at the lowest possible price and with the highest number of quality labels. Consumers were willing to pay a premium of 1.49, 3.61, and 5.53 EUR over 14 EUR/kg for organic certification, protected geographical indication, and animal welfare certification, respectively. Sensory analysis revealed that, for regular consumers, beef finished with an alternative concentrate rich in agro-industrial by-products offered several hedonic advantages (color, flavor, and tenderness) when compared to beef finished using a conventional diet, while occasional consumers did not find any difference between the two kinds of meat.

Predicting meat consumption from concurrent, automatic appraisals: Introducing nuance to product appraisals

Research into the relationship between automatic product appraisals and consumer behaviour has largely been limited to measuring generic product evaluations (i.e., positive vs. negative). Especially in the context of meat consumption, this approach seems inadequate, as conflicting evaluative product dimensions may play a role in the preference for a plant-based vs. a meat-based diet (e.g., sustainability vs. taste vs. healthiness). We discuss the limitations of this approach and provide a novel tool that can measure automatic appraisals of several stimulus dimensions simultaneously. Using this tool, we register automatic appraisals (health, taste, price, sustainability, ethicality) of meat and vegetarian stimuli, and compare automatic and explicit appraisals in relation to a range of outcome measures, including self-reported likelihood of purchase and reducing meat consumption, willingness to pay, self-reported frequency of meat consumption, and Body Mass Index. Our findings suggest that the measured automatic appraisals represent unique constructs and vary in the degree to which they inform behaviour. Further, variation in the prediction of the outcome variables suggests that the appraisals captured by the explicit and automatic measures differed. Demonstrating unique contributions of the individual automatic appraisals has crucial implications for future research to understand behaviour and improve existing models.

Public Perceptions Regarding Genomic Technologies Applied to Breeding Farm Animals: A Qualitative Study

The societal acceptability of different applications of genomic technologies to animal production systems will determine whether their innovation trajectories will reach the commercialisation stage. Importantly, technological implementation and commercialisation trajectories, regulation, and policy development need to take account of public priorities and attitudes. More effective co-production practices will ensure the application of genomic technologies to animals aligns with public priorities and are acceptable to society. Consumer rejection of, and limited demand for, animal products developed using novel genomic technologies will determine whether they are integration into the food system. However, little is known about whether genomic technologies that accelerate breeding but do not introduce cross-species genetic changes are more acceptable to consumers than those that do. Five focus groups, held in the north east of England, were used to explore the perceptions of, and attitudes towards, the use of genomic technologies in breeding farm animals for the human food supply chain. Overall, study participants were more positive towards genomic technologies applied to promote animal welfare (e.g., improved disease resistance), environmental sustainability, and human health. Animal “disenhancement” was viewed negatively and increased food production alone was not perceived as a potential benefit. In comparison to gene editing, research participants were most negative about genetic modification and the application of gene drives, independent of the benefits delivered.

Population group differences in subjective importance of meat in diet and red and processed meat consumption

Red and processed meat (RPM) consumption associates directly with several unfavorable health outcomes and with environmental impact of diet. RPM consumption differs between certain population groups, and moreover, encompasses various subjective meanings. Literature on determinants of subjective importance of meat in diet (SIM), however, is scarce. Aims of this study were to determine which sociodemographic and -economic characteristics associate with SIM and RPM consumption. The study was based on the FinHealth 2017 Study. The sample comprised 4671 participants aged 18-74 years. SIM was asked with a question including five response options from "not important at all" to "very important". Habitual dietary intake including RPM consumption was studied with a food frequency questionnaire. RPM consumption level grew in parallel with SIM categories. RPM consumption was high and SIM prevailing in men, those living in rural areas, and those with low education. Women living in household with children consumed more RPM than other women but did not find meat more important. Conversely, men living in household with children found meat more important but did not consume it more than other men. Domain analyses considering individuals within the highest RPM consumption quintile revealed that the oldest age group found meat significantly less important than the youngest group. In order to be able to lower RPM consumption at population level and to move towards healthier and climate-wiser diets, it is important to identify subgroups that consume much meat but also subgroups that find meat especially important. Such dietary transition may be especially challenging to subgroups that consume much meat and also consider it important. Actions to support the dietary transition in different population groups should be developed.