Understanding Consumer Perceptions of Meat Quality

Consumer perceptions of meat quality play a pivotal role in shaping purchasing decisions and consumption patterns. Sensory studies serve as a cornerstone for evaluating the quality of meat and its products, offering insights into consumer preferences. Among the myriad factors influencing these preferences, color/appearance and texture stand out prominently, while flavor, encompassing taste and smell, plays a complementary role.

Texture, a crucial aspect of meat quality, can be dissected into dimensions such as juiciness and tenderness. These elements contribute significantly to the overall textural experience, influencing consumer satisfaction and enjoyment. Similarly, flavor, though often overshadowed by texture and appearance, remains integral. The interplay between taste and smell dictates the palatability of meat, thereby shaping consumer perceptions.

However, consumer perceptions extend beyond mere sensory experiences. Numerous surveys across different countries underscore the multifaceted nature of consumer preferences. Beyond eating quality, consumers express concerns about product safety, animal welfare, and ecological production methods. The presence of residues or additives like hormones and antibiotics used in animal production further influences consumer choices, reflecting a growing emphasis on holistic quality attributes.

Understanding consumer behavior necessitates a nuanced approach, with two primary methodologies emerging: the consumer studies/marketing approach and the microeconomic approach. The former delves into various models to capture diverse aspects of consumer attitudes and behavior. Among these, the means-end chain theory stands out, emphasizing the connection between perceived quality and individual consumer goals.

Central to this approach is the notion that consumers select products based on their perceived ability to fulfill desired ends. Consequently, consumer preferences are intricately linked to personal objectives and aspirations. By unraveling this complex web of associations, marketers and researchers gain valuable insights into consumer decision-making processes.

In conclusion, consumer perceptions of meat quality transcend mere sensory experiences, encompassing a spectrum of attributes ranging from safety to sustainability. Understanding these multifaceted preferences requires a nuanced approach, blending sensory studies with insights from consumer behavior models. By doing so, stakeholders can adapt strategies to meet evolving consumer demands while ensuring the continued satisfaction of meat enthusiasts worldwide.
Understanding Consumer Perceptions of Meat Quality

Factors affected quality of meat

Meat presents a complex structure with water, proteins, fat, other water-soluble organic material, and water-soluble minerals.

Meat is one of the most important foods in the diet of the vast majority of people, particularly in the developed world. Its quality is very important for both consumers and producers and it depends on different factors. In simple words 'Meat Quality' refers to some characteristics of meat (viz., attractive color, tenderness, flavor, water holding capacity) which should be present in a portion of meat (or in a meat sample) to call it a good quality meat.

In consideration of carcasses, quality refers to the amount of marbling, the

texture of grain of the meat, the firmness and color of the lean, water-holding capacity, the firmness and color of the fat, and the character of the bone. Marbling receives the most emphasis for several reasons. While the important traits for eating quality of cooked meat are tenderness, flavor and juiciness.

A high-quality lean is characterized by a very fine texture of muscle and is velvety to the feel. The texture or grain of the muscle is evaluated in a similar manner to that used in evaluating the grain of wood. As the texture becomes coarser, the quality becomes less desirable.

Quality of meat is influenced by a variety of factors, for example, animal (breed, sex, age), meat production activities (feeding, transporting and slaughtering condition), and processing (storing time/temperature condition).

Age of the cattle had an effect on the meat quality. Activities on the farm such as feeding practices and type of feed, as well as transportation between farm and slaughterhouse can also affect meat quality.

The sex significantly influences carcass and meat quality. Bull carcasses are characterized by higher meat content with simultaneous lower content of fat compared to heifer carcasses. Contrary, heifers are more fattened with lower share of bones.
Factors affected quality of meat