Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization, Japan.
Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization, Japan.
Meat Sci. 2022 Oct;192:108879. doi: 10.1016/j.meatsci.2022.108879. Epub 2022 Jun 5.
Among Asian countries, Japan has the shortest history of eating meat in its food culture. It was only after 2007 that household fresh meat consumption surpassed fresh fish consumption in Japan. Although it was forecast that slowing population and economic growth would limit the demand for meat, household meat consumption in 2020 increased remarkably from that in 2019, perhaps due to COVID-19. Meat consumption has regional variations within Japan attributable to historical background. Japanese consumers prefer domestically produced meat and focus on the visual characteristics of meat, in particular marbling. Extrinsic factors such as information also contribute to Japanese consumers' meat choices more than the quality of the meat. Although Japanese consumers are concerned about the safety of meat, reassurance from appropriate inspection will restore their purchasing intention. Novel factors such as animal welfare and environment-friendly production are also recognized in Japan. Also notable is that wild animal meat consumption is beginning to increase in recent years.
在亚洲国家中，日本的饮食文化中吃肉的历史最短。直到 2007 年，日本家庭的鲜肉消费才超过了鲜鱼消费。尽管有人预测人口和经济增长放缓将限制肉类需求，但 2020 年家庭肉类消费与 2019 年相比显著增加，这或许是由于 COVID-19 疫情的影响。由于历史背景的原因，日本的肉类消费存在地区差异。日本消费者更喜欢国产肉类，并注重肉类的视觉特征，特别是大理石花纹。信息等外在因素也比肉类质量对日本消费者的肉类选择影响更大。尽管日本消费者担心肉类的安全性，但适当的检查可以恢复他们的购买意愿。在日本，动物福利和环保生产等新因素也得到了认可。值得注意的是，近年来野生动物肉的消费也开始增加。
