Related Experiment Video
Updated: Jun 2, 2026
09:30
Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat
Published on: April 26, 2013
European consumer response to packaging technologies for improved beef safety
Lynn Van Wezemael1, Øydis Ueland, Wim Verbeke
1Department of Agricultural Economics, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium. lynn.vanwezemael@ugent.be
Meat Science
|May 6, 2011
Summary
European consumers show varied acceptance of beef packaging. Familiar options like vacuum packaging are preferred over novel technologies, highlighting the need to consider consumer preferences in packaging development.
Area of Science:
- Food Science
- Consumer Behavior
- Packaging Technology
Background:
- Consumer perceptions significantly impact the adoption of new food technologies.
- Limited understanding exists regarding consumer acceptance of advanced beef packaging systems designed for enhanced safety.
- Beef packaging directly influences consumer attitudes and purchasing decisions.
Purpose of the Study:
- To investigate European consumer acceptance levels of various beef packaging technologies.
- To identify key factors influencing consumer preferences for beef packaging.
- To segment consumers based on their attitudes towards beef packaging.
Main Methods:
- An online consumer survey was administered across five European countries, involving 2520 participants.
- Factor analysis was employed to understand the underlying dimensions of consumer preferences.
- Consumer segments were identified and profiled according to their attitudes and beef consumption habits.
Main Results:
- Acceptance rates for beef packaging varied significantly, from 23% for additive-releasing packaging to 73% for vacuum packaging.
- Familiar packaging technologies received higher acceptance compared to unfamiliar ones.
- Four distinct consumer segments were identified: negative (31%), cautious (30%), conservative (17%), and enthusiast (22%).
Conclusions:
- Consumer acceptance of beef packaging is strongly influenced by familiarity and perceived safety.
- Marketing and packaging strategies should consider the identified consumer segments and their preferences.
- Addressing consumer concerns and highlighting the benefits of innovative packaging are crucial for market adoption.
More Related Videos
07:46Exploring the Longissimus Muscle: Unraveling its Correlation with Meat Quality in Bos indicus and Crossbred Bulls
Published on: July 12, 2024
09:26Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication
Published on: September 20, 2016
Related Concept Videos
01:28Pasteurization and Food Preservation
Pasteurization is a widely employed thermal processing technique designed to enhance the safety and shelf life of perishable food and beverages. By subjecting products to specific high temperatures for controlled durations, this method effectively inactivates pathogenic microorganisms and spoilage enzymes without significantly compromising sensory qualities. The technique has been pivotal in food safety management, especially for consumables susceptible to microbial contamination such as milk,...
01:26Methods of Controlling Food Spoilage
Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...
01:30Hazard Analysis and Critical Control Points (HACCP)
Hazard Analysis and Critical Control Points (HACCP) is a science-based, preventive system used globally to ensure food safety by identifying, evaluating, and controlling biological, chemical, and physical hazards throughout food production. Originally developed by NASA and the Pillsbury Company for astronaut food, HACCP is now a core component of the Codex Alimentarius.HACCP operates on prerequisite programs—such as Good Manufacturing Practices (GMPs), sanitation procedures, and supplier...
01:27Principles of Food Preservation
Food spoilage results from microbial growth, enzymatic activity, and environmental factors that gradually degrade the sensory, nutritional, and safety qualities of food. Preservation techniques aim to slow or halt these processes to extend shelf life and maintain product quality.A key concept in food microbiology is the microbial growth curve, which includes four phases: lag, exponential (log), stationary, and death. During the lag phase, bacteria adjust to their environment without significant...
01:29Sources of Food Contamination
Contamination of food by microbial agents and natural toxins poses significant risks to public health. These hazards can be introduced at various points across the food supply chain, ranging from environmental sources to processing and storage stages. Understanding these contamination pathways is critical for developing strategies to ensure food safety.Seafood is particularly vulnerable to contamination through both environmental exposure and microbial colonization. Toxins from harmful algal...
01:23Microbial Spoilage of Food
Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...