International preferences for pork appearance: II. Factors influencing consumer choice |
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| Affiliation: | 1. Aarhus University, Dept. of Food Science, Research Centre Aarslev, Kirstinebjergvej 10, DK-5792 Aarslev, Denmark;2. Technological Institute, Danish Meat Research Institute, DK-4000 Roskilde, Denmark;1. Australian Pork Limited, P.O. Box 4746, Kingston ACT 2604, Australia;2. Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville VIC 3010, Australia;3. SunPork Solutions, P.O. Box 5950, Manly, QLD 4179, Australia;1. U.S. Meat Export Federation, Jaime Balmes 8, Piso 6 Despacho 602 C, Col. Los Morales Polanco, Mexico City, D.F. C.P. 11510, Mexico;2. Colorado State University Center for Meat Safety and Quality, Fort Collins, CO 80523-1171, USA;3. Universidad Autonoma Chapingo, Km. 38.5 Carretera Mexico — Texcoco, C.P. 56230 Chapingo, Estado de Mexico, Mexico;4. Saint Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 boul. Casavant Ouest, Saint-Hyacinthe, Québec J2S 8E3, Canada;1. Australian Pork Limited, P.O. Box 4746, Kingston, ACT 2604, Australia;2. Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia;3. SunPork Solutions, P.O. Box 5950, Manly, QLD 4179, Australia;1. Department of Agricultural Economics, Ghent University, Coupure links 653, Ghent 9000, Belgium;2. Department of Finance, China Women’s University, Beijing, 100101, China;1. Food Safety Research Base of Jiangsu Province(School of Business), Jiangnan University, No.1800, Lihu Road, Binhu District, Wuxi, Jiangsu 214122, PR China;2. Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, No.1800, Lihu Road, Binhu District, Wuxi, Jiangsu 214122, PR China;3. Department of Economics, School of Dongwu Business, Soochow University, No.50, Donghuan Road, Pingjiang District, Suzhou, Jiangsu 215021, PR China;4. School of Food Science and Technology, Jiangnan University, No.1800, LihuRoad, Binhu District, Wuxi, Jiangsu 214122, PR China;5. Dept. of Agricultural Economics, 313 C.E. Barnhart Bldg., University of Kentucky, Lexington KY 40546–0276, USA |
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| Abstract: | The preference for pork varying in its fat cover, lean colour, marbling and drip differs among countries, but the influence of socio-demographic factors is unknown. In this study of 11,717 consumers from 22 countries, more than 80% of consumers liked pork, thought that pork quality was at least almost always good and either had not changed or had decreased their pork consumption recently. Pork was liked for a variety of reasons of which taste was cited most by consumers from all countries, except Korea, Taiwan and Yugoslavia where availability was most cited. Most socio-demographic factors and eating habits were related to choice, and mainly to choice of fat cover, but few factors were common across countries. Gender had the most consistent influence and in most, but not all, countries a greater proportion of women than men chose the leaner external fat cover but not the non-marbled pork. |
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