Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25-71121 Foggia, Italy.
Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25-71121 Foggia, Italy.
Meat Sci. 2023 Jun;200:109164. doi: 10.1016/j.meatsci.2023.109164. Epub 2023 Mar 13.
The aim of this paper is to investigate purchase intention (PI) for meat obtained through a tenderization process based on a treatment with exogenous proteolytic enzymes. Particularly, perceived risks and perceived benefits on the consumer acceptance of tender meat produced through this emerging technology have been evaluated. In order to achieve the stated objective, a survey was conducted on a national representative sample of Italian consumers (N = 1006), who received information about the traditional and the emerging tenderization processes. Principal Component Analysis and Structural Equation Model were applied to the collected data. Results show that consumer purchase intention for meat treated with exogenous proteolytic enzymes was strongly influenced by perceived benefits and weakly influenced by perceived risks. Another important result is that perceived benefits are mainly affected by trust in science. Finally, a Cluster Analysis was performed to distinguish consumer segments with different response patterns.
本文旨在研究消费者对经过外源蛋白酶嫩化处理的肉类的购买意愿（PI）。特别评估了消费者对通过这种新兴技术生产的嫩肉的接受程度所感知的风险和益处。为了实现既定目标，对意大利全国代表性消费者样本（N=1006）进行了一项调查，这些消费者收到了有关传统和新兴嫩化过程的信息。对收集到的数据应用了主成分分析和结构方程模型。结果表明，消费者对外源蛋白酶处理过的肉类的购买意愿受到感知益处的强烈影响，而受到感知风险的微弱影响。另一个重要的结果是，感知益处主要受到对科学的信任的影响。最后，进行了聚类分析以区分具有不同反应模式的消费者群体。
