Consumer preference, behavior and perception about meat and meat products: an overview

Area of Science:

• Food Science
• Consumer Behavior
• Marketing Science

Background:

• Meat and meat products are vital protein sources.
• Product quality is influenced by intrinsic and extrinsic factors.
• Consumer behavior significantly impacts the meat industry.

Purpose of the Study:

• To identify factors influencing consumer behavior, preferences, and perception of meat products.
• To understand the interplay of psychological, sensory, and marketing aspects.
• To guide the meat sector in meeting consumer expectations.

Main Methods:

• Multidisciplinary approach integrating psychological, sensory, and marketing analyses.
• Evaluation of consumer attitudes, beliefs, and expectations.
• Assessment of sensory attributes (appearance, texture, flavor, odor) and marketing factors (price, brand).

Main Results:

• Consumer perception and preferences for meat are shaped by a combination of psychological, sensory, and marketing elements.
• Sensory attributes like flavor and texture play a crucial role.
• Marketing factors such as brand and price significantly influence purchasing decisions.

Conclusions:

• A holistic understanding of consumer behavior is essential for the meat industry.
• Tailoring products based on psychological, sensory, and marketing insights can enhance consumer satisfaction.
• Further research can optimize meat product development and marketing strategies.