Validation and application of a German version of the Dietarian Identity Questionnaire: Revealing differences between omnivores,vegetarians, and vegans

The Dietarian Identity Questionnaire (DIQ; Rosenfeld & Burrow, 2018) assesses how an individual thinks, feels, and behaves regarding the consumption or eschewal of animal products. This instrument offers a useful method for understanding how omnivores, vegetarians, and vegans alike construct their eating behaviours. In the current study (N = 961), we validated a German translation of the DIQ – the DIQ-D – and compared the dietarian identity profiles of omnivores, vegetarians, and vegans. Confirmatory factor analyses replicated the factor structure reported for the DIQ in English-speaking samples. Compared to omnivores, vegetarians considered their diet to be more central to their overall sense of identity, felt stronger motivations to follow their diet, adhered to their diet more strictly, evaluated their dietary in-group more favourably, evaluated their dietary out-group more negatively, and felt as though their dietary in-group was judged more negatively by others. For all of these effects, vegans reported more extreme scores than did vegetarians. Exploratory analyses of more nuanced dietary subgroups revealed differences in dietarian identity profiles between vegans who consume honey versus vegans who eschew honey and between pescetarians who self-identify as vegetarians versus pescetarians who do not. Our findings suggest that the DIQ-D offers a valuable method for identifying psychological correlates of people’s dietary relationships with animal products.     

A comparison of dietarian identity profiles between vegetarians and vegans

Vegetarianism and veganism are often grouped together in nutritional and psychological investigations. Yet an emerging body of literature has highlighted that vegetarians and vegans differ along a number of neurological, attitudinal, and behavioral variables. In this research, I found that vegetarians and vegans exhibit different dietarian identity profiles. Compared to vegetarians, vegans saw their dietary patterns as more intertwined with their identity (higher centrality), had more positive feelings toward their dietary in-group (higher private regard), felt as if other people judge them more negatively for following their dietary patterns (lower public regard), evaluated out-group dieters more negatively (lower out-group regard), and had stronger motivations for following their dietary patterns (higher prosocial, personal, and moral motivations). By distinguishing between vegetarians and vegans more concretely, investigators can capture meaningful within-group heterogeneity in how people think, feel, and behave when it comes to eschewing animal products.     

Motives for food choice: a comparison of consumers from Japan, Taiwan, Malaysia and New Zealand

With increasing emphasis on understanding consumer preferences in export markets, particularly in Asia, there is a need to determine those factors that influence food choice in other cultures. The Food Choice Questionnaire (FCQ), which assess the relative importance of nine factors thought to be important motives in food choice: Health, Mood, Convenience, Sensory Appeal, Natural Content, Price, Weight Control, Familiarity, andEthical Concern, was administered to groups of female consumers in Japan, Taiwan, Malaysia, and New Zealand. The Food Neophobia Scale was also administered in New Zealand, Taiwan and Japan. There was agreement between Taiwanese and (ethnically Chinese) Malaysian consumers in the most important food choice factors: Health, Natural Content, Weight Control andConvenience. In contrast, Price was most important for Japanese consumers and Sensory Appeal for New Zealand consumers. Familiarity was rated as least important by all countries, and Ethical Concern was also considered unimportant by all countries except Japan, where it was rated as relatively important. Older consumers generally gave higher ratings. Differences between consumer groups were also shown in the degree of neophobia. These data are important in demonstrating differing motives for food choice cross-culturally, and also provide indications of which food claims may be useful in promoting choice in the countries studied.     

A multi-national comparison of meat eaters' attitudes and expectations for burgers containing beef,pea or algae protein

Within recent years, demand as well as supply of products to replace meat, so called meat alternatives, have increased. For future products, new plant-based protein sources are of high interest. Protein from pea and especially from algae provide huge potential for human nutrition as well as for the environment. To provide insight on consumers' opinions on the development of new meat alternatives, this study investigated consumers' opinions of pea and algae burgers compared to the traditional beef burger in terms of taste, health, and environmental friendliness. It has also explored the influence of factors such as meat commitment, food neophobia, and the attitude towards vegetarians and vegans; it has then compared the findings between three European countries with different culinary backgrounds. The online survey was conducted with meat-eating participants from Germany (N = 567), France (N = 605), and the United Kingdom (N = 562). Participants in all three countries expected pea and algae burgers to be less tasty, but healthier and more environmentally friendly compared to the beef burger. Expectations of taste, health, and environmental friendliness of pea and algae burgers were negatively influenced by higher levels of meat commitment, more negative attitudes towards vegetarian and vegan lifestyles, and higher food neophobia. Although the attitudes towards vegetarian lifestyles were generally negative, pea and algae emerged as promising protein sources because of their favorable health and environmental friendliness expectations. Nevertheless, negative taste expectations and attitudes towards meat-free diets remain a challenge for the adoption of more plant-based diets.     

Willingness to adopt a more plant-based diet in China and New Zealand: Applying the theories of planned behaviour,meat attachment and food choice motives

The purpose of this study is to explore the significant factors that drive consumers’ willingness to adopt a more plant-based diet, in both an Asian developing country (China) and a Western developed country (New Zealand), on the basis of three theories: meat attachment factors, the theory of planned behaviour and food choice motives. The data were collected through online surveys in China (n = 604) and New Zealand (n = 581). Confirmatory factor analysis and structural equation modelling were used for the data analysis. Consumers’ willingness to adopt a more plant-based diet was significantly linked to all the four meat attachment factors (Hedonism, Affinity, Entitlement and Dependence), four factors based on the Theory of Planned Behaviour (Subjective norms, Personal norms, Perceived behavioural control and Attitudes), and one food choice motive (Environmental concern). There were differences between China and New Zealand in the impact of the meat attachment factors and the theory of planned behaviour factors on the willingness to adopt a more plant-based diet.     

Modeling,analysis and continuous improvement of food production systems: A case study at a meat shaving and packaging line

In this paper, we introduce a case study at a meat production company to analyze and improve the throughput of a meat shaving and packaging line. An analytical model has been developed and validated by the data collected on the factory floor. The method is based on an iteration procedure using aggregations. It is shown that the model provides an accurate estimation of line throughput comparing with actual production, with difference around 2%. Then, a bottleneck indicator based on probabilities of blockage and starvation has been used to identify and mitigate the bottleneck machine, which is referred to as the machine that impedes system performance in the strongest manner. The MVAC bubble sealer station is the bottleneck of the system, and reduction of its downtime, in particular, the downtime related to film and zipper changes, can lead to a significant improvement of line throughput. Recommendations are provided to the plant management to implement the changes.     

The effects of carrier,benefit, and perceived trust in information channel on functional food purchase intention among Chinese consumers

The importance of consumers’ perceptions and adoption behavior has been recognized in the development of functional food innovation, but the issues have not been widely explored in China. This study aimed to examine the effects of carrier, benefit, and trust in information channel about functional foods on purchase intention as well as the demographic differences of these effects. A survey with 1144 respondents from Mainland China revealed that carriers were more important factors than benefits for perceived attractiveness and purchase intention. Benefits were more positively evaluated when attached to a more attractive carrier. Benefits of improving the body’s natural defense system were most favored by all groups; benefits about specific diseases were suitable to tailor for certain groups. Consumers with low educational level were reluctant to functional foods. The improvement of consumer education level does not necessarily increase the consumers’ purchase intention. Given the Chinese acquaintance society and the jeopardized public trust in food safety, the interpersonal channel was the most trusted information channel. However, perceived trust in mass media had more remarkable effects in predicting purchase intention toward functional foods, the typical products with credence attributes. Trust in mass media negatively interacted with friends’ recommendation in affecting purchase intention. These findings extend our understanding of how to tailor products for different groups and the effects of information channels on purchase intention.     

The influence of taste-congruent soundtracks on visual attention and food choice: A cross-cultural eye-tracking study in Chinese and Danish consumers

Sound can have a profound impact on our eating experience and behavior. The term “sonic seasoning”, arising from crossmodal correspondences, denotes the tendency for soundtracks with congruent taste/flavor attributes to alter people’s food perception. However, the implicit behavior effects of such sound-taste correspondence have not yet been tested. Employing eye-tracking technology, the current study explored the influence of custom-composed taste-congruent soundtracks on visual attention to food, and how this audio-visual relationship differs across cultures. Seventy-two participants (37 Chinese; 35 Danish) were each exposed to three sound conditions (“sweet music”, “salty music”, no music) while observing different food items in a choice paradigm. Across both cultures, participants spent more time fixating on sweet food while listening to “sweet music” and salty food when listening to “salty music”, while no differences were observed in the no music condition. Danish participants had, regardless of sound condition, longer fixation times on the food images compared to their Chinese counterparts. Participants’ choices in each sound condition were consistent with fixation time spent, implying a clear congruency effect between music and choice behavior. Our findings provide evidence of how specifically tailored music can guide consumers’ visual attention to specific food items, suggesting that the brain indeed integrates multiple streams of sensory information during decision-making. The cross-cultural aspect of our study can ultimately be valuable for understanding auditory nudging in different market segments.     

A comparison in the composition of recovered meat produced from beef neckbones processed using hand boning, a traditional Advanced Meat Recovery (AMR) system, and a Desinewated Minced Meat system

Beef neckbones were processed through a traditional Advanced Meat Recovery system (TAMR), a Desinewated Minced Meat machine with/without prior use of Jarvis saw for removal of spinal cord (DMMJ/DMMNJ), or hand boned with/without Jarvis saw (HJ/HNJ). This study investigated the composition of meat recovered by these five methods.

Ranking from the most to least total fat percentage was TAMR (22.02%), HNJ (18.37%), HJ (14.69%), DMMNJ (11.14%), and DMMJ (9.76%); higher fat was related to less moisture. Protein was most for HJ (18.32%) and least for TAMR (15.79%). TAMR and HJ were similar (P > 0.05) in ash content. Calcium was most in DMMJ (79.81 mg); the least was found in the hand boned (HJ, 20.86 mg/100 g and HNJ, 23.66 mg) lean. All samples contained calcium below the required limits set by USDA-FSIS. Total iron was the highest in TAMR (5.28 mg of iron/100 g), followed by DMMJ (3.65 mg), DMMNJ (3.46 mg), HJ (2.77 mg), and HNJ (2.18 mg).     

The effect of health prompts on product consideration,attention to information,and choice in large,online product assortments: The case of fiber

Health-focused point-of-decision prompts (PDPs) influence consumers to purchase healthier food products, but how PDPs work has not been established. We examined how a PDP focused on fiber consumption, an under-consumed nutrient, influences consumers to select healthier products. US-based participants (n = 753), randomly assigned to a PDP or control condition, completed a simulated online shopping experience that included features of real-world retail settings, such as the ability to examine subsets of products and to choose to access nutrition information. In each condition, participants made choices in cereal, bread, and cracker categories. Participants could choose to view all or subsets of products before making a selection and reported the nutrient information they examined. We used mediation analysis to examine direct and indirect pathways through which the PDP affected the fiber content and healthiness rating of choices. Indirect pathways were whether the set of products the participant considered included healthy options (HCS) and attention to fiber information (AFI) when making choices. The PDP increased fiber content and Guiding Stars (GS) ratings of product choices by a total of 0.53 g dietary fiber/serving and 0.25 GS, respectively. This increase resulted from direct and indirect influences from the PDP. The direct effect increased fiber (GS) by 0.19 g dietary fiber/serving (0.072 GS). The indirect influence of the PDP through HCS increased 0.21 g dietary fiber/serving (0.104 GS) and through AFI increased 0.13 g dietary fiber/serving (0.035 GS). The PDP engendered healthier purchases by influencing consumer behavior at multiple points in the decision-making process.     

Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products: A review

Interest in the use of active and intelligent packaging systems for meat and meat products has increased in recent years. Active packaging refers to the incorporation of additives into packaging systems with the aim of maintaining or extending meat product quality and shelf-life. Active packaging systems discussed include oxygen scavengers, carbon dioxide scavengers and emitters, moisture control agents and anti-microbial packaging technologies. Intelligent packaging systems are those that monitor the condition of packaged foods to give information regarding the quality of the packaged food during transport and storage. The potential of sensor technologies, indicators (including integrity, freshness and time-temperature (TTI) indicators) and radio frequency identification (RFID) are evaluated for potential use in meat and meat products. Recognition of the benefits of active and intelligent packaging technologies by the food industry, development of economically viable packaging systems and increased consumer acceptance is necessary for commercial realisation of these packaging technologies.     

A comparison of halothane homozygous negative and positive pietrain sire lines in relation to carcass and meat quality, and welfare traits

Barrows (n=164) and gilts (n=249) from crosses of a Pietrain homozygous halothane recessive (Pi nn) and two Pietrain homozygous dominant (Pi NN-a and Pi NN-b) sire lines with Landrace×Large White NN sows, were used to study the effect of terminal sire and pre-slaughter treatment on meat quality and animal welfare. The pigs from each of the two farms where they were finished were delivered to the abattoir in two batches differing in the pre-slaughter conditions. A total of 90 pigs (54 NN and 36 Nn) were assigned to a long pre-slaughter treatment (6 h transport and 14.5 h lairage) and 89 (57 NN and 33 Nn) to a short pre-slaughter treatment (4.5 h transport and 2.5 h lairage) in Farm 1, and 118 (65 NN and 53 Nn) to the long (7 h transport and 14 h lairage) and 114 (66 NN and 48 Nn) to the short pre-slaughter treatment (1.5 h transport and 2 h lairage) in Farm 2. In Farm 1, heart rate of 3 NN and 3 Nn gilts was recorded throughout loading and transport and blood samples from 5 NN and 5 Nn were collected before loading and after transport to measure cortisol, creatine phosphokinase (CPK) and lactate dehydrogenase (LDH). Carcasses were classified and commercial cutting was carried out. At 24 h, meat quality was assessed on the Longissimus thoracis muscle by measuring electrical conductivity (PQM), colour (Minolta CR 200 and Japanese scale), pHu and drip losses. Halothane carriers showed a higher mean heart rate and higher increase in CPK levels (P<0.05) after transport in the short pre-slaughter treatment than halothane free pigs. No effect was observed in cortisol or LDH values. Pi NN-a sired pigs had a higher live and carcass weight (P<0.001) and loin depth (P<0.05), but lower killing out percentage (P<0.01) and leg yield (P<0.01) compared with the progeny of the other two terminal sires. Gilts were leaner (P<0.001), had a higher killing out percentage (P<0.001) and higher yields of primal cuts (P<0.001) compared with barrows. Pi nn sired pigs had poorer meat quality (higher PQM values in both farms, P<0.01) than Pi NN-a sired pigs. Long pre-slaughter treatment resulted in darker meat (P<0.01) in both farms and in higher pHu (P<0.001) in Farm 1 than short pre-slaughter treatment. Conversely, pigs subjected to the short pre-slaughter treatment showed higher PQM values (P<0.01) in Farm 1 and higher PSE percentage (P<0.05) in both farms compared to the ones subjected to the long pre-slaughter treatment. These results suggest that Pietrain halothane free sire lines could produce similar results on carcass quality to halothane carriers, without compromising meat quality and welfare.     

Production of heterocyclic aromatic amines in meat: Chemistry,health risks and inhibition. A review

Heterocyclic aromatic amines are compounds produced in meat subjected to high temperature cooking. Formation of these substances is highly influenced by cooking method, cooking time, cooking temperature, and type of meat. Heterocyclic amines contain heterocyclic rings and nitrogen containing groups within their structure. Risks of colon, pancreas, gastrointestinal tract, lung, liver, prostate, skin and breast cancers are decidedly associated with the consumption of heterocyclic amines. These mutagenic compounds can be attenuated by addition of different fruits and vegetable extracts. Several spices and antioxidants can also be used for the reduction of these heterocyclic amines. The level of heterocyclic amines can be reduced by cooking at low temperature and by decreasing the cooking time. Formation of heterocyclic amines can also be prevented by marinating the meat before frying or grilling and by microwave pre-treatments. Objectives of this review are to create awareness about health risks, and to stimulate further research on other suitable ways to reduce the cancer risks associated with the consumption of cooked meat products.     

Application of near-infrared microscopy (NIRM) for the detection of meat and bone meals in animal feeds: A tool for food and feed safety

This paper reports on the development and validation of a method for detecting meat and bone meal (MBM) in compound feeds by near-infrared reflectance microscopy (NIRM) as an alternative in food and feed safety. A FT-NIR (Fourier transformer-near-infrared reflectance) instrument attached to a microscope was used to build up a spectral library containing reference feed particles identified as plant or animal origin, from various sources. Spectra were collected directly from particles in the NIR spectrum region (1112–2500 nm). The spectral library sample set was used to develop various discriminant models to classify spectra as MBM or plant material. The best discriminant model was obtained using partial least squares (PLS) discriminant analysis and standard normal variate and detrending (SNVD) and first derivative for spectrum pretreatment; this model had a coefficient of determination of 0.95 and a standard error of cross-validation of 0.133. The model was externally validated. The results confirmed NIRM as a valuable technique for detection of banned MBM.     

Importance of additional information,as a complement to information coming from packaging,to promote meat substitutes: A case study on a sausage based on vegetable proteins

Scientific literature has shown that a partial replacement of meat-based foods with plant-based foods would be beneficial for public health and the environment. However, both lack of sensory attractiveness and lack of consumer awareness regarding benefits of rebalancing diets in favor of plant protein partially explain the low market shares for meat alternatives. In the context of a possible substitution of a meat product (pork-based sausage) by a visually very close counterpart based on vegetable proteins, the objective of this work was to study the possibility of changing consumer preferences towards the plant-based product by gradually providing information concerning the health or environmental consequences of producing and consuming both types of products. We studied consumers’ preferences after a blind tasting, after a tasting in the presence of the packaging, and after the dissemination of two stages of information. The assessment of consumer preferences was carried out using purchase preferences (PP) and willingness to pay (WTP). After the blind tasting, PP were clearly oriented towards the meat product. After the tasting with packaging information, the gap between the two products narrowed, but PP were still turned towards the meat product. The dissemination of a first informative message about either health or the environment was not enough to modify consumers' WTP. Adding a second message concerning health led to an equivalence of the two products studied in terms of WTP and PP. The combination of the two environmentally informative messages also made it possible to obtain an equivalence of the WTP for both products, but the PP were still turned towards the pork product. This suggests that the impact of additional information depends on the information disseminated. Overall, these results militate in favor of the dissemination of information presenting the consequences of the consumption of meat-based or vegetable protein-based products.     

A comparison between red clover silage and grass silage feeding on fatty acid composition, meat stability and sensory quality of the M. Longissimus muscle of dairy cull cows

Sixteen Holstein–Friesian dairy cull cows were offered either ad libitum grass (G) or red clover (RC) silage for 12 weeks. Dry matter (DM), total nitrogen, and pH was higher for the RC than the G silage and organic matter, water-soluble carbohydrate, fibre, DM digestibility, ammonia-N, vitamin E and acetic acid higher for the G silage (P < 0.05). Fatty acid compositions were different (P < 0.05) with G silage having higher levels of C12:0, C14:0, C16:1cis−9, C18:3n−3 and total fatty acids whereas RC had higher levels of C18:0, C18:2n−6 and C20:0. Daily liveweight gain was high and not different between groups (average 1.22 kg/d). Body condition score and back fat thickness at slaughter along with conformation, fat grade and slaughter weight were not different between groups. Animals offered the G silage produced larger M. longissimus length (P < 0.01) and a trend (P < 0.1) for width. RC fed animals had higher proportions of C18:3n−3 (P < 0.001), total n−3 fatty acids (P < 0.01) and total PUFA compared to animals offered the G silage despite greater intakes of these fatty acids on G (P < 0.001). Vitamin E concentration and stability of aged meat during simulated retail display, were lower (P < 0.05) from animals offered RC than animals offered G. Shear force and ultimate pH, however were not different in steaks and sensory attributes were similar; the only difference being a higher score (P < 0.01) for fishy in the RC steaks. The results suggest that feeding high DMD silage to dairy cull cows can result in a high standard of finish and liveweight gain. Furthermore RC silage as opposed to G silage can increase the beneficial fatty acid profile of the resultant meat.     

A comparison between slaughter traits and meat quality of various sheep breeds: wool, dual-purpose and mutton

The slaughter and meat quality traits of 20-month-old wool (Merino), dual-purpose (Dohne Merino and South African Mutton Merino [SAMM]) and mutton (Dormer) type sheep were compared. Average live weights of SAMM and Dormer sheep were 23% heavier than those of Dohne Merinos which were 28% heavier than Merinos. Fat depths at the thirteenth rib and lumbar regions of Merino and Dohne Merino sheep were lower than those of SAMM and Dormer sheep. The cooking loss, drip loss and shearing value from the M. longissimus dorsi did not differ between breeds. The initial juiciness and sustained juiciness of meat from Merinos were rated significantly lower by sensory analysis. Meat from Dohne Merino was rated significantly more tender for the attribute first bite. It was demonstrated that Dormer and SAMM sheep had heavier but fatter carcasses than Merinos and Dohne Merinos, with differences in meat quality between breeds.     

Isolation,cloning, and characterization of the 2S albumin: A new allergen from hazelnut

Scope: 2S albumins are the major allergens involved in severe food allergy to nuts, seeds, and legumes. We aimed to isolate, clone, and express 2S albumin from hazelnut and determine its allergenicity. Methods: 2S albumin from hazelnut extract was purified using size exclusion chromatography and RP‐HPLC. After N‐terminal sequencing, degenerated and poly‐d(T) primers were used to clone the 2S albumin sequence from hazelnut cDNA. After expression in Escherichia coli and affinity purification, IgE reactivity was evaluated by Immunoblot/ImmunoCAP (inhibition) analyses using sera of nut‐allergic patients. Results: N‐terminal sequencing of a ～10 kDa peak from size exclusion chromatography/RP‐HPLC gave two sequences highly homologous to pecan 2S albumin, an 11 amino acid (aa) N‐terminal and a 10aa internal peptide. The obtained clone (441 bp) encoded a 147aa hazelnut 2S albumin consisting of a putative signal peptide (22 aa), a linker peptide (20 aa), and the mature protein sequence (105 aa). The latter was successfully expressed in E. coli. Both recombinant and natural 2S albumin demonstrated similar IgE reactivity in Immunoblot/ImmunoCAP (inhibition) analyses. Conclusion: We confirmed the postulated role of hazelnut 2S albumin as an allergen. The availability of recombinant molecules will allow establishing the importance of hazelnut 2S albumin for hazelnut allergy.