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Related Experiment Video

Updated: Aug 6, 2025

Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays
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Improving meat tenderness using exogenous process: The consumer response.

Biagia De Devitiis1, Rosaria Viscecchia1, Antonio Seccia2

  • 1Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25-71121 Foggia, Italy.

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|March 18, 2023
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Summary

Consumer purchase intention for enzyme-tenderized meat is driven by perceived benefits, not risks. Trust in science significantly boosts these benefits, influencing acceptance of this emerging food technology.

Keywords:
Consumer responseExogenous enzymesMeat tendernessPerceived benefitsPerceived risksPurchase intention

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Area of Science:

  • Food Science
  • Consumer Behavior
  • Biotechnology

Background:

  • Emerging technologies in food processing aim to enhance product quality.
  • Enzymatic tenderization is an innovative method for improving meat texture.
  • Understanding consumer perception is crucial for adopting new food technologies.

Purpose of the Study:

  • To investigate consumer purchase intention (PI) for meat tenderized using exogenous proteolytic enzymes.
  • To evaluate the influence of perceived risks and benefits on consumer acceptance of this technology.
  • To identify consumer segments based on their response patterns.

Main Methods:

  • A survey of 1006 Italian consumers provided information on traditional and enzymatic tenderization.
  • Principal Component Analysis and Structural Equation Modeling analyzed consumer data.
  • Cluster Analysis identified distinct consumer segments.

Main Results:

  • Purchase intention for enzyme-tenderized meat was strongly influenced by perceived benefits and weakly by perceived risks.
  • Perceived benefits were significantly linked to consumer trust in science.
  • Consumer segments exhibited varied response patterns to the technology.

Conclusions:

  • Consumer acceptance of enzyme-tenderized meat hinges on perceived benefits, particularly trust in science.
  • Targeted communication strategies can address consumer concerns and promote adoption.
  • Segmentation analysis aids in tailoring market approaches for novel food products.