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使用在线投影技术来了解消费者对干式牛肉的看法

Ana Carolina Camargo de Oliveira Aust¹, Maria Eugênia Cruz Pinto², Marilia Silva Malvezzi Karwowski³

¹Laboratory of Agri-food Research and Innovation, Graduate Program in Animal Science, School of Medicine and Life Sciences, Pontifícia Universidade Católica do Paraná, Imaculada Conceição 1155, 80215-901 Curitiba, Brazil; Faculty of Veterinary Medicine, Universidade Tuiuti do Paraná, Padre Ladislau Kula 395, 82010-210 Curitiba, Brazil.

Food research international (Ottawa, Ont.)

|November 22, 2024

概括

了解消费者对干老牛肉的看法是关键. 对其品质的教育可以克服成本和不熟悉等障碍,提高市场吸引力.

科学领域:

食品科学食品科学食品科学
消费者行为消费者行为

背景情况:

干燥老化是一种传统的肉类保存和调味方法.
消费者对食物的偏好是动态的,需要对意图,习惯和态度进行持续的研究.

研究的目的:

评估当前消费者对干老牛肉的看法.
识别影响购买决策的因素和市场障碍.

主要方法:

通过社交媒体向126名消费者分发了一份在线问卷 (雪球采样).
集群分析根据消费模式和观念将受访者分为两组.
统计分析比较了肉类切割前后的感知.

主要成果:

75%的受访者是不食用干老牛肉的.
集群2的消费者将剪切前的视觉与负面概念 (例如,污染) 相联系,而剪切后的视觉唤起了积极的术语 (例如,味道).
高成本阻止了集群1的消费者,而集群2的消费者则担心不熟悉和外观.

结论:

消费者教育至关重要,以突出干老牛肉的好处.
解决对外观和不熟悉的负面看法可以增加市场接受度.
积极的经验和社会影响对干燥牛肉的购买决策产生重大影响.

关键词:

完成试验的测试.消费者行为消费者行为消费消费消费消费消费肉的质量肉的质量一个词的关联词的关联.

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