Department of Agricultural, Forest and Food Sciences (DISAFA), University of Torino, Largo Paolo Braccini, 2, 10095 Grugliasco, Torino, Italy.
Department of Agricultural, Forest and Food Sciences (DISAFA), University of Torino, Largo Paolo Braccini, 2, 10095 Grugliasco, Torino, Italy.
Meat Sci. 2019 Sep;155:8-15. doi: 10.1016/j.meatsci.2019.04.013. Epub 2019 Apr 17.
In recent decades, processed meat consumers have drastically revised their consumption patterns and have gained an increasing awareness of related health concerns. Although several studies have examined the role of meat products in the human diet, we observed a certain scarcity in the multi-perspective approach to the health implications of cocked ham. Therefore, we decided to verify different sources of potentially unhealthy constituents by simultaneously analysing the role that saturated fats, salt and nitrites play in consumer perception. The purpose of this paper was to investigate consumer preferences for healthier processed meat, in particular the specific objective of this study was to evaluate the balance between intrinsic and extrinsic characteristics and the components or additives that could pose a risk to the health of consumers, by considering the sensory and marketing characteristics involved in the choice of cooked ham. With these aims, two different analyses on stated preferences were carried out: firstly, a principal component analysis was performed to identify the main consumer attitudes towards meat products; subsequently, a conjoint analysis was carried out in order to identify the descriptive attributes. The results show that the presence of high salt content and nitrites discourage the intention to purchase, as the presence of a high fat content also does, however at the same time, consumers attach importance to taste, colour and juiciness that are strongly influenced by the above mentioned potentially unhealthy compounds. The overall results are strongly consistent with previous studies but evidence a certain dichotomy between sensory properties and health attributes.
近几十年来，加工肉类消费者大幅调整了他们的消费模式，并对相关健康问题的关注度也日益提高。虽然有几项研究考察了肉类产品在人类饮食中的作用，但我们发现，关于火腿的健康影响，多角度的研究方法还存在一定的局限性。因此，我们决定通过同时分析饱和脂肪、盐和亚硝酸盐在消费者认知中的作用，来验证潜在不健康成分的不同来源。本文的目的是研究消费者对更健康加工肉类的偏好，特别是本研究的具体目标是评估内在和外在特征之间的平衡，以及可能对消费者健康构成风险的成分或添加剂，同时考虑到选择煮熟的火腿所涉及的感官和营销特征。为了实现这些目标，对陈述偏好进行了两项不同的分析：首先，进行了主成分分析，以确定消费者对肉类产品的主要态度；随后，进行了联合分析，以确定描述性属性。结果表明，高盐含量和亚硝酸盐的存在会降低购买意愿，高脂肪含量的存在也是如此，但与此同时，消费者重视味道、颜色和多汁性，而这些特征受到上述潜在不健康化合物的强烈影响。总体结果与先前的研究强烈一致，但证据表明感官特性和健康属性之间存在一定的二分法。
