Department of Animal Sciences, University of Göttingen, Göttingen, Germany.
J Food Sci. 2023 Mar;88(3):909-925. doi: 10.1111/1750-3841.16485. Epub 2023 Feb 2.
Consumer choices for food products are often based on appearance; one important aspect being product color. We systematically review the literature on consumer preferences for the color of raw beef, pork, poultry, bee honey, cow milk, and chicken eggs to inform future food technology and marketing research; a total of 40 studies were identified. Consumer preferences for pork color vary widely globally and can depend on other demographic factors. A trend toward light and bright beef was observed in six out of eight studies. A pink color was preferred in chicken by consumers in Northern Ireland and Brazil; muscle color uniformity was also related to higher acceptance. Contrarily, a diverse selection of honey colors is preferred; dark golden, yellow, and amber products were liked by consumers across the globe. One study observed a preference for white (over yellowish) milk. Worldwide, white and brown eggshells are preferred nearly equally with considerable differences between continents and regions. Our review highlights the heterogeneity of color preferences for animal products, worldwide; research methods should focus on quantifying colors associated with preferences so that food producers can accurately market their diverse products in regions with corresponding color preferences.
消费者在选择食品时，通常会根据外观做出判断，其中一个重要方面就是产品的颜色。为了为未来的食品技术和营销研究提供信息，我们系统地回顾了关于消费者对生牛肉、猪肉、家禽、蜂蜜、牛奶和鸡蛋颜色偏好的文献；共确定了 40 项研究。全球范围内，消费者对猪肉颜色的偏好差异很大，可能取决于其他人口统计因素。在八项研究中有六项观察到牛肉颜色向浅而亮的趋势。北爱尔兰和巴西的消费者更喜欢粉红色的鸡肉；肌肉颜色的均匀性也与更高的接受度有关。相反，消费者更喜欢多样化的蜂蜜颜色；深色金、黄色和琥珀色的产品在全球范围内都受到消费者的喜爱。一项研究观察到消费者更喜欢白色（而不是黄白色）的牛奶。在全球范围内，白色和棕色的蛋壳几乎同样受欢迎，但不同的大洲和地区之间存在着很大的差异。我们的综述强调了动物产品颜色偏好的全球性异质性；研究方法应侧重于量化与偏好相关的颜色，以便食品生产商能够在具有相应颜色偏好的地区准确地推销其多样化的产品。
