Jordaan Diewald, Mielmann Annchen, Brits Carike
The Africa Unit for Transdisciplinary Health Research (AUTHeR), North-West University, Potchefstroom 2531, South Africa.
Foods. 2025 Jun 30;14(13):2324. doi: 10.3390/foods14132324.
This study aimed to determine the intrinsic and extrinsic product cues affecting consumers' perceived value of pork meat. A segmentation study of seventeen intrinsic ( = 103) and twenty-six extrinsic cues ( = 114) on a South African sample was implemented. Cluster analyses provided two consumer segments for the product cues: the sensory seekers and the indecisive consumers for the intrinsic cues, and the price seekers and the preparation inquirers for the extrinsic cues. The sensory seekers valued the visual appearance, odour, taste, and flavour of pork as moderately to very important. The preparation inquirers regarded all the extrinsic cues, except for the processing cues, as moderately to very important. Accentuating the importance of sensory and preparation cues in pork meat products may contribute to improving the quality of products. This paper highlights that more research is needed on how consumers could benefit from the cue-adjusted pork meat products that will influence their perceived value of this affordable and versatile food in the South African context.
本研究旨在确定影响消费者对猪肉感知价值的内在和外在产品线索。对南非样本中的17个内在线索（n = 103）和26个外在线索（n = 114）进行了细分研究。聚类分析为产品线索提供了两个消费者细分群体：内在线索方面的感官追求者和犹豫不决的消费者，以及外在线索方面的价格追求者和准备询问者。感官追求者认为猪肉的视觉外观、气味、味道和风味为中等至非常重要。除加工线索外，准备询问者认为所有外在线索为中等至非常重要。强调猪肉产品中感官和准备线索的重要性可能有助于提高产品质量。本文强调，在南非背景下，关于消费者如何从经线索调整的猪肉产品中受益，以及这些产品如何影响他们对这种价格实惠且用途广泛的食品的感知价值，还需要更多研究。
