Meat Quality and Consumer Preferences

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".

Deadline for manuscript submissions: closed (31 July 2023) | Viewed by 4200

Special Issue Editors


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Guest Editor
College of Food Science and Technology, Bohai University, Jinzhou, China
Interests: meat processing; flavor; sensory perception
School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
Interests: application of intelligent sensory technology on the food flavor evaluation; analysis methods of meat quality based on sensory evaluation
Special Issues, Collections and Topics in MDPI journals
Department of Biosystems Engineering, Zhejiang University, Hangzhou 310058, China
Interests: nanocomposites; modified electrode; pattern recognition; intelligent flavor sensing system; food quality detection
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food quality is a fundamental requirement for consumers, and there is growing interest in food-quality assessment. Meat and meat products are popular foods because they provide many nutrients, such as proteins, vitamins, and minerals, to maintain human health. With the rapid development of the social economy and national living standards, people are paying increasing attention to the quality and consumer preferences of meat and meat products. Many novel analytical methods including intelligent sensory technology, GC-IMS, CATA, and RATA have been introduced in the research on meat quality and consumer preferences. Research results are widely applied in many fields including quality control, food marketing, food inspection, and detection, which provides theoretical guidance and technical support for the rapid development of modern food flavor science and the food industry. Given the above development, Foods is now inviting authors to submit unpublished original articles for the Special Issue “Meat Quality and Consumer Preferences”.

Topics covered in this Special Issue include but are not limited to:

  1. Meat quality evaluation based on new analytical techniques
  2. Flavor generation and release in meat products
  3. The development of intelligent sensory technologies for meat products
  4. Meat processing engineering and techniques
  5. Consumer psychology and behavior
  6. Flavor perception and psychophysics
  7. Sensory evaluation of meat products
  8. Consumer preferences for meat products
  9. Artificial intelligence and consumers

Prof. Dr. Dengyong Liu
Dr. Shui Jiang
Dr. Zhenbo Wei
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • meat quality
  • meat flavor
  • flavor perception
  • intelligent sensory technology
  • food industry
  • analytical methods
  • sensory evaluation
  • consumer research
  • consumer preferences
  • volatile and nonvolatile compounds

Published Papers (3 papers)

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Research

15 pages, 721 KiB  
Article
Willingness to Pay a Higher Price for Pork Obtained Using Animal-Friendly Raising Techniques: A Consumers’ Opinion Survey
by Carlo Giannetto, Vito Biondi, Annalisa Previti, Angelina De Pascale, Salvatore Monti, Angela Alibrandi, Agata Zirilli, Maurizio Lanfranchi, Michela Pugliese and Annamaria Passantino
Foods 2023, 12(23), 4201; https://doi.org/10.3390/foods12234201 - 21 Nov 2023
Cited by 1 | Viewed by 1312
Abstract
In Italy, the consumption of pork meat is increasing, despite consumers’ attitudes being addressed toward a greater sensitivity about animal welfare and its link with safe food. Considering the relatively high animal welfare standards and the divergence in public interest in farm animal [...] Read more.
In Italy, the consumption of pork meat is increasing, despite consumers’ attitudes being addressed toward a greater sensitivity about animal welfare and its link with safe food. Considering the relatively high animal welfare standards and the divergence in public interest in farm animal welfare and ethical issues, the objective of this study—in continuation of our previous paper relating to consumer behavior and preferences in welfare-friendly pork breeding—was to investigate habits of pork consumers regarding pig welfare, principally evaluating their willingness to pay (WTP) a higher price for pork obtained using raising techniques with an approach based on animal welfare. An ad hoc questionnaire-based survey was submitted to consumers (n = 404) in Messina province, Italy. Results suggest that 47% of consumers were willing to pay an additional price for pork from farms that apply specific animal welfare standards. Positive correlations were between WTP and farming techniques (p = 0.001), organic farming methods (p = 0.001), and farms in which animal welfare is taken care of and guaranteed (p < 0.001). These findings suggest that consumers intend to pay a higher price for pork, like other animal products obtained using animal-friendly raising techniques. The sensitivity to the animal welfare of a single human being may influence consumers’ attitudes toward pork consumption. Full article
(This article belongs to the Special Issue Meat Quality and Consumer Preferences)
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12 pages, 585 KiB  
Article
Exploring Consumer Behavior and Preferences in Welfare-Friendly Pork Breeding: A Multivariate Analysis
by Michela Pugliese, Annalisa Previti, Angelina De Pascale, Angela Alibrandi, Agata Zirilli, Vito Biondi, Annamaria Passantino, Salvatore Monti, Carlo Giannetto and Maurizio Lanfranchi
Foods 2023, 12(16), 3014; https://doi.org/10.3390/foods12163014 - 10 Aug 2023
Cited by 3 | Viewed by 1526
Abstract
This study investigates consumer behavior and interest in “welfare-friendly” forms of pork production, considering the growing presence of animal welfare-focused breeding practices. The aim is to outline the typical profile of pork consumers and identify the key attributes influencing their purchasing decisions. A [...] Read more.
This study investigates consumer behavior and interest in “welfare-friendly” forms of pork production, considering the growing presence of animal welfare-focused breeding practices. The aim is to outline the typical profile of pork consumers and identify the key attributes influencing their purchasing decisions. A survey was conducted on a sample of 286 individuals after excluding those who only consumed beef and/or poultry or identified as vegetarians/vegans. Regression coefficients (b), 95% Confidence Intervals (95% C.I.), and p-values were reported for univariate and multivariate models. Statistical significance was determined at p < 0.05 (indicated in bold). The findings indicate that younger participants show greater sensitivity towards consuming meat raised using welfare-friendly methods, raising considerations about the age composition of the sample. The research’s originality lies in evaluating consumer interest in pork raised with animal welfare-respecting techniques. The use of appropriate statistical tools, such as multivariate and multilayer models, allows effective solutions for multidimensional hypothesis testing problems in non-parametric permutation inference. Full article
(This article belongs to the Special Issue Meat Quality and Consumer Preferences)
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14 pages, 1869 KiB  
Article
Simulation Study of Xylitol-Mediated Effect on NaCl Diffusion Behavior in Cured Pork Tenderloin
by Dan Chen, Qiujin Zhu, Ying Zhou, Jing Wan, Li Deng, Lei Wang, Linggao Liu, Sha Gu, Yanpei Huang, Yeling Zhou and Shenghui Bi
Foods 2023, 12(7), 1451; https://doi.org/10.3390/foods12071451 - 29 Mar 2023
Cited by 1 | Viewed by 1018
Abstract
Polyhydroxy alcohol-mediated curing has great potential for producing low-salt cured meat products. This study investigated the mass transfer kinetics and the one-way diffusion simulation of sodium chloride (NaCl) during the curing process. Furthermore, Fick’s second law determined the NaCl diffusion coefficient (De) of [...] Read more.
Polyhydroxy alcohol-mediated curing has great potential for producing low-salt cured meat products. This study investigated the mass transfer kinetics and the one-way diffusion simulation of sodium chloride (NaCl) during the curing process. Furthermore, Fick’s second law determined the NaCl diffusion coefficient (De) of xylitol-mediated cured pork tenderloin. The results demonstrated that adding xylitol could reduce the De of NaCl. The De of NaCl, calculated using the one-way model, was 1.29 × 10−9 m2·s−1, 1.22 × 10−9 m2·s−1, 1.2 × 10−9 m2·s−1, and 1.15 × 10−9 m2·s−1 when the amount of xylitol added was 0%, 4%, 8%, and 12% (w/w), respectively. This result agrees with the predicted values from the power function time-varying model. Moreover, a three-dimensional simulating model of mass transfers constructed using COMSOL Multiphysics was developed to evaluate the NaCl diffusion in pork tenderloin during the curing process. This model has high accuracy and can be used to describe the diffusion of NaCl in curing. Overall, this study provided a foundation for NaCl diffusion and distribution during the curing process. Full article
(This article belongs to the Special Issue Meat Quality and Consumer Preferences)
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