Differences in the Responses of ICoMST Delegates to a Meat Consumer Survey Compared to Non-Expert Consumers in Five Countries: Hygiene and Food Safety Aspects
Citation
Purslow, P., Cepeda, R., Cáffero, E., Garitta, L., Sosa, M., Frank, D., Duizer, L., Ngapo, T.M., Bruce, H., Nassu, R., & Hinchon, M. (2018). Differences in the responses of ICoMST delegates to a meat consumer survey compared to non-expert consumers in five countries: hygiene and food safety aspects. 64th ICoMST, 12-17 August 2018, Melbourne, Australia.
Résumé en langage clair
A study of consumer attitudes in Argentina, Australia, Brazil, Canada and Ireland, containing questions on frequency of meat consumption, meat preparation, conservation and hygiene, and beef meat quality attributes was reported at ICoMST in 2017. Several of the questions tested respondents’ knowledge and behaviour concerning hygienic practices and attitudes to factors influencing meat quality. The aim of the current study was to collect data from an international group of persons knowledgeable in meat science using the same questionnaire, to see how lay consumers in the various countries differed in attitudes from a group of “meat experts”. Because the amount of data from the whole questionnaire is relatively large, only the differences in the area of meat preparation, conservation and hygiene are reported here
Résumé
A study of consumer attitudes in Argentina, Australia, Brazil, Canada and Ireland, containing questions on frequency of meat consumption, meat preparation, conservation and hygiene, and beef meat quality attributes was reported at ICoMST in 2017. Several of the questions tested respondents’ knowledge and behaviour concerning hygienic practices and attitudes to factors influencing meat quality. The aim of the current study was to collect data from an international group of persons knowledgeable in meat science using the same questionnaire, to see how lay consumers in the various countries differed in attitudes from a group of “meat experts”. Because the amount of data from the whole questionnaire is relatively large, only the differences in the area of meat preparation, conservation and hygiene are reported here.