平衡新鲜度和可持续性:为肉类行业创新和消费者接受制定路线
Emanuele Spada1, Rachele De Cianni2, Giuseppe Di Vita3
1Department of Agriculture (AGRARIA), University Mediterranea of Reggio Calabria, Feo di Vito, 89124 Reggio Calabria, Italy.
Foods (Basel, Switzerland)
|April 13, 2024
概括
像主动和智能包装这样的技术创新可以通过延长新鲜肉的保质期来减少食物浪费. 消费者的认知和接受是采用这些粮食安全解决方案的关键.
科学领域:
- 食品科学 食品科学 食品科学
- 农业企业技术 农业企业技术
- 消费者行为 消费者行为
背景情况:
- 显著的粮食损失 (三分之一的产量) 源于浪费和有限的保质期,影响粮食安全和可持续性.
- 延长食品保质期的技术解决方案对于应对这些挑战至关重要.
- 消费者的看法显著影响这些食品保存技术的短期成功.
研究的目的:
- 系统地审查新鲜肉行业的技术创新,重点关注活跃和智能包装.
- 分析消费者对这些新鲜肉的保质期延长创新产品的看法和接受.
- 识别阻碍这些技术广泛采用的障碍.
主要方法:
- 对新鲜肉的技术创新进行系统的文献综述.
- 分析与新鲜肉的活性和智能包装相关的消费者认知研究.
- 收集和综合现有关于消费者接受度的研究.
主要成果:
- 主动和智能包装是延长新鲜肉的保质期的关键创新.
- 关于消费者对这些技术的看法的综合研究存在一个显著的差距.
- 这次审查是首次汇编关于消费者接受新鲜肉保质期创新的研究.
结论:
- 了解消费者看法对于在新鲜肉行业成功实施延长保质期的技术至关重要.
- 解决已识别的障碍是必要的,以提高消费者接受和采用.
- 建议对消费者态度进行进一步的研究,以弥合现有的知识差距.
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