Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Australia.
Meat Sci. 2023 Apr;198:109095. doi: 10.1016/j.meatsci.2023.109095. Epub 2023 Jan 3.
The application of food-grade microbial cultures to fresh meat products is a promising natural approach for meat shelf-life extension. However, before its adoption into commercial practice, it is essential to understand consumers' attitudes to this approach and the resulting marketed products. This study investigated Australian consumers' willingness to purchase and consume packaged fresh meat products with added microbial cultures for shelf-life extension. A national online survey of over 800 respondents was conducted. Results indicated that most Australian consumers would be willing to buy and eat such products, with 17.8% of respondents less likely to buy and 11.1% unwilling to eat these products. Respondents' purchasing and consumption decisions were influenced by demographic factors, their food and meat shopping and consumption behaviors, and the value, taste, and type of the meat product. Consumer acceptance may be improved by increasing their awareness of the potential use of microbial cultures as natural antimicrobials for food shelf-life extension.
将食品级微生物培养物应用于新鲜肉类产品是一种有前途的天然方法，可以延长肉类的货架期。然而，在将其应用于商业实践之前，了解消费者对此类方法的态度以及由此产生的市场产品至关重要。本研究调查了澳大利亚消费者对购买和食用添加微生物培养物以延长货架期的包装新鲜肉类产品的意愿。对超过 800 名受访者进行了全国性的在线调查。结果表明，大多数澳大利亚消费者愿意购买和食用此类产品，其中 17.8%的受访者不太可能购买，11.1%的受访者不愿意食用这些产品。受访者的购买和消费决策受到人口统计因素、他们的食品和肉类购买和消费行为以及肉类产品的价值、口味和类型的影响。通过提高消费者对微生物培养物作为天然食品防腐剂延长食品货架期的潜在用途的认识，可能会提高消费者的接受度。
