Regional, socioeconomic and behavioural- impacts on consumer acceptability of beef in Northern Ireland, Republic of Ireland and Great Britain
This study was commissioned to assess if there are regional differences in the acceptability of beef between consumers from Northern Ireland (NI), Republic of Ireland (ROI) and Great Britain (GB). Palatability traits were affected by socioeconomic and behavioural factors such as preferred cooking en...
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| Veröffentlicht in: | Meat science 2019-08, Vol.154, p.86-95 |
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| creator | Chong, F.S. Farmer, L.J. Hagan, T.D.J. Speers, J.S. Sanderson, D.W. Devlin, D.J. Tollerton, I.J. Gordon, A.W. Methven, L. Moloney, A.P. Kerry, J.P. O'Sullivan, M.G. |
| description | This study was commissioned to assess if there are regional differences in the acceptability of beef between consumers from Northern Ireland (NI), Republic of Ireland (ROI) and Great Britain (GB). Palatability traits were affected by socioeconomic and behavioural factors such as preferred cooking endpoint, animal welfare, value, health aspects of beef product, ease of preparation as well as consumption frequency for specific cuts. “Willingness to pay” (WTP) was influenced by income, preferred cooking endpoint, value of beef product, ease of preparation and consumption frequency for frying steak.
Results showed that GB consumers scored higher for the same striploin steak compared to NI and ROI consumers. This may be due to differences in the motivation for beef choice and/or consumption habits. GB consumers were less concerned about the healthiness of beef product and beef origin. In addition, a higher consumption frequency for rump was reported in GB, which may explain the higher sensory scores observed among GB consumers for striploins. |
| doi_str_mv | 10.1016/j.meatsci.2019.04.009 |
| format | Article |
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Results showed that GB consumers scored higher for the same striploin steak compared to NI and ROI consumers. This may be due to differences in the motivation for beef choice and/or consumption habits. GB consumers were less concerned about the healthiness of beef product and beef origin. In addition, a higher consumption frequency for rump was reported in GB, which may explain the higher sensory scores observed among GB consumers for striploins.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2019.04.009</identifier><identifier>PMID: 31022586</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Beef ; Consumers ; Eating quality ; Palatability ; Sensory evaluation</subject><ispartof>Meat science, 2019-08, Vol.154, p.86-95</ispartof><rights>2019</rights><rights>Copyright © 2019. Published by Elsevier Ltd.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c412t-7177deaeb6e701dbec908c4e1c8869c5c5b0751d55d6aac43157d870395705b63</citedby><cites>FETCH-LOGICAL-c412t-7177deaeb6e701dbec908c4e1c8869c5c5b0751d55d6aac43157d870395705b63</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0309174018309410$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/31022586$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Chong, F.S.</creatorcontrib><creatorcontrib>Farmer, L.J.</creatorcontrib><creatorcontrib>Hagan, T.D.J.</creatorcontrib><creatorcontrib>Speers, J.S.</creatorcontrib><creatorcontrib>Sanderson, D.W.</creatorcontrib><creatorcontrib>Devlin, D.J.</creatorcontrib><creatorcontrib>Tollerton, I.J.</creatorcontrib><creatorcontrib>Gordon, A.W.</creatorcontrib><creatorcontrib>Methven, L.</creatorcontrib><creatorcontrib>Moloney, A.P.</creatorcontrib><creatorcontrib>Kerry, J.P.</creatorcontrib><creatorcontrib>O'Sullivan, M.G.</creatorcontrib><title>Regional, socioeconomic and behavioural- impacts on consumer acceptability of beef in Northern Ireland, Republic of Ireland and Great Britain</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>This study was commissioned to assess if there are regional differences in the acceptability of beef between consumers from Northern Ireland (NI), Republic of Ireland (ROI) and Great Britain (GB). Palatability traits were affected by socioeconomic and behavioural factors such as preferred cooking endpoint, animal welfare, value, health aspects of beef product, ease of preparation as well as consumption frequency for specific cuts. “Willingness to pay” (WTP) was influenced by income, preferred cooking endpoint, value of beef product, ease of preparation and consumption frequency for frying steak.
Results showed that GB consumers scored higher for the same striploin steak compared to NI and ROI consumers. This may be due to differences in the motivation for beef choice and/or consumption habits. GB consumers were less concerned about the healthiness of beef product and beef origin. In addition, a higher consumption frequency for rump was reported in GB, which may explain the higher sensory scores observed among GB consumers for striploins.</description><subject>Beef</subject><subject>Consumers</subject><subject>Eating quality</subject><subject>Palatability</subject><subject>Sensory evaluation</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><recordid>eNqFkUFv1DAQhS1ERbeFnwDykUMTxk4cOydEKyiVqlaq4Gw59iz1KomD7VTqj-A_1-0uXDmNZH3vvRk_Qt4zqBmw7tOuntDkZH3NgfU1tDVA_4psmJJN1bJGvSYbaKCvmGzhmJyktAMA1nD1hhw3DDgXqtuQP3f4y4fZjGc0BesD2jCHyVtqZkcHvDcPPqzRjBX102JsTjTMtDBpnTBSYy0u2Qx-9PmRhm1R4Jb6md6EmO8xzvQq4liszugdLuswFuNCHR5fMi5jOYOeR5-Nn9-So60ZE747zFPy89vXHxffq-vby6uLL9eVbRnPlWRSOjQ4dCiBuQFtD8q2yKxSXW-FFQNIwZwQrjPGtg0T0ikJTS8kiKFrTsnHve8Sw-8VU9aTTxbHshWGNWnOWccVbztRULFHbQwpRdzqJfrJxEfNQD83oXf60IR-bkJDq0sTRffhELEOE7p_qr9fX4DPewDLoQ8eoy4WOFt0PqLN2gX_n4gnpfKePA</recordid><startdate>201908</startdate><enddate>201908</enddate><creator>Chong, F.S.</creator><creator>Farmer, L.J.</creator><creator>Hagan, T.D.J.</creator><creator>Speers, J.S.</creator><creator>Sanderson, D.W.</creator><creator>Devlin, D.J.</creator><creator>Tollerton, I.J.</creator><creator>Gordon, A.W.</creator><creator>Methven, L.</creator><creator>Moloney, A.P.</creator><creator>Kerry, J.P.</creator><creator>O'Sullivan, M.G.</creator><general>Elsevier Ltd</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>201908</creationdate><title>Regional, socioeconomic and behavioural- impacts on consumer acceptability of beef in Northern Ireland, Republic of Ireland and Great Britain</title><author>Chong, F.S. ; Farmer, L.J. ; Hagan, T.D.J. ; Speers, J.S. ; Sanderson, D.W. ; Devlin, D.J. ; Tollerton, I.J. ; Gordon, A.W. ; Methven, L. ; Moloney, A.P. ; Kerry, J.P. ; O'Sullivan, M.G.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c412t-7177deaeb6e701dbec908c4e1c8869c5c5b0751d55d6aac43157d870395705b63</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Beef</topic><topic>Consumers</topic><topic>Eating quality</topic><topic>Palatability</topic><topic>Sensory evaluation</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Chong, F.S.</creatorcontrib><creatorcontrib>Farmer, L.J.</creatorcontrib><creatorcontrib>Hagan, T.D.J.</creatorcontrib><creatorcontrib>Speers, J.S.</creatorcontrib><creatorcontrib>Sanderson, D.W.</creatorcontrib><creatorcontrib>Devlin, D.J.</creatorcontrib><creatorcontrib>Tollerton, I.J.</creatorcontrib><creatorcontrib>Gordon, A.W.</creatorcontrib><creatorcontrib>Methven, L.</creatorcontrib><creatorcontrib>Moloney, A.P.</creatorcontrib><creatorcontrib>Kerry, J.P.</creatorcontrib><creatorcontrib>O'Sullivan, M.G.</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Chong, F.S.</au><au>Farmer, L.J.</au><au>Hagan, T.D.J.</au><au>Speers, J.S.</au><au>Sanderson, D.W.</au><au>Devlin, D.J.</au><au>Tollerton, I.J.</au><au>Gordon, A.W.</au><au>Methven, L.</au><au>Moloney, A.P.</au><au>Kerry, J.P.</au><au>O'Sullivan, M.G.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Regional, socioeconomic and behavioural- impacts on consumer acceptability of beef in Northern Ireland, Republic of Ireland and Great Britain</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2019-08</date><risdate>2019</risdate><volume>154</volume><spage>86</spage><epage>95</epage><pages>86-95</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><abstract>This study was commissioned to assess if there are regional differences in the acceptability of beef between consumers from Northern Ireland (NI), Republic of Ireland (ROI) and Great Britain (GB). Palatability traits were affected by socioeconomic and behavioural factors such as preferred cooking endpoint, animal welfare, value, health aspects of beef product, ease of preparation as well as consumption frequency for specific cuts. “Willingness to pay” (WTP) was influenced by income, preferred cooking endpoint, value of beef product, ease of preparation and consumption frequency for frying steak.
Results showed that GB consumers scored higher for the same striploin steak compared to NI and ROI consumers. This may be due to differences in the motivation for beef choice and/or consumption habits. GB consumers were less concerned about the healthiness of beef product and beef origin. In addition, a higher consumption frequency for rump was reported in GB, which may explain the higher sensory scores observed among GB consumers for striploins.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>31022586</pmid><doi>10.1016/j.meatsci.2019.04.009</doi><tpages>10</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Meat science, 2019-08, Vol.154, p.86-95 |
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| language | eng |
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| source | Elsevier ScienceDirect Journals |
| subjects | Beef Consumers Eating quality Palatability Sensory evaluation |
| title | Regional, socioeconomic and behavioural- impacts on consumer acceptability of beef in Northern Ireland, Republic of Ireland and Great Britain |
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