Ghent University, Department of Agricultural Economics, Coupure Links 653, B-9000 Ghent, Belgium.
Appetite. 2010 Apr;54(2):289-96. doi: 10.1016/j.appet.2009.11.013. Epub 2009 Dec 2.
Consumer demand in relation to food is shifting towards products that are safe, nutritious, and of good eating quality. Beef consumers are demanding for experience quality that matches their expectations, particularly with respect to beef tenderness. The development of a beef quality grading and guarantee system obtained through muscle profiling research, can allow the beef industry to meet these demands. A qualitative consumer study has been carried out with beef consumers in France, Spain, United Kingdom and Germany to assess their opinions about beef muscle profiling and their interest in a beef eating-quality guarantee. Findings indicate that both concepts are well accepted by European beef consumers, although not unconditional. Participants express some reserve related to the possible upgrading of lower value cuts, too much standardisation, and the fact that tenderness is to some extent subjective. They further require the system to be simple, sufficiently documented and independent-party controlled. This study indicates good opportunities for the development of a beef eating-quality guarantee system in Europe. As an increase in consumers' satisfaction could lead to higher consumption rates and industry profitability, the introduction of an eating-quality guarantee system can contribute to market development and improved competitiveness of the European beef industry.
消费者对食品的需求正在转向安全、营养和良好口感的产品。牛肉消费者要求体验与他们期望相匹配的质量，特别是在牛肉嫩度方面。通过肌肉分析研究开发的牛肉质量分级和保证体系，可以使牛肉行业满足这些需求。已经在法国、西班牙、英国和德国的牛肉消费者中进行了一项定性消费者研究，以评估他们对牛肉肌肉分析和对牛肉食用质量保证的看法。研究结果表明，这两个概念都得到了欧洲牛肉消费者的认可，尽管不是无条件的。参与者对可能提高低价值切块的等级、过于标准化以及嫩度在某种程度上是主观的表示保留意见。他们还要求该系统简单、有充分的文件记录并由独立机构控制。这项研究为欧洲牛肉食用质量保证体系的发展提供了良好的机会。因为消费者满意度的提高可能会导致更高的消费率和行业盈利能力，因此引入食用质量保证体系可以促进市场发展和提高欧洲牛肉行业的竞争力。
