DIFFERENCES IN CONSUMER PERCEPTIONS OF MEAT QUALITY

P. PURSLOW, R. CEPEDA, E. CÁFFERO, L. GARITTA, M. SOSA, D. FRANK, L. DUIZER, T. NGAPO, H. BRUCE, R. NASSU AND M. HENCHION

Congreso; 63rd International Congress of Meat Science and Technology; 2017

A total of 1,264 consumers in Argentina, Australia, Brazil, Canada and Ireland were asked a common set ofquestions to determine cross-cultural similarities and differences in the preferences of meat consumers. The questions weredivided into three categories: (1) frequency of meat consumption, (2) beef meat quality attributes and (3) meat preparation,conservation and hygiene. Differences in attitudes to pasture vs feedlot production, animal welfare and sustainable productionmethods were apparent. Variations in frequency of consumption, the most favoured cuts and meat preparation habits existamong the countries.