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. 2014 Nov;98(3):561-8.
doi: 10.1016/j.meatsci.2014.06.007. Epub 2014 Jul 10.

Meat consumption: trends and quality matters

Maeve Henchion  1 , Mary McCarthy  2 , Virginia C Resconi  3 , Declan Troy  3
Affiliations

Meat consumption: trends and quality matters

Maeve Henchion et al. Meat Sci. 2014 Nov.

Abstract

This paper uses quality theory to identify opportunities for the meat sector that are consistent with trends in meat consumption. Meat consumption has increased and is likely to continue into the future. Growth is largely driven by white meats, with poultry in particular of increasing importance globally. The influence of factors such as income and price is likely decline over time so that other factors, such as quality, will become more important. Quality is complex and consumers' quality expectations may not align with experienced quality due to misconception of certain intrinsic cues. Establishing relevant and effective cues, based on extrinsic and credence attributes, could offer advantage on the marketplace. The use of extrinsic cues can help convey quality characteristics for eating quality, but also for more abstract attributes that reflect individual consumer concerns e.g. health/nutrition, and collective concerns, e.g. sustainability. However, attributes are not of equal value to all consumers. Thus consumer segmentation and production differentiation is needed.

Keywords: Credence attributes; Meat consumption; Meat quality; Sustainability.

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