8 research outputs found

    Consumers’ Purchasing Intent Regarding Conventional, Plant-Based, and Cultured Meats

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    In today’s market, there are a growing number of meat options, from conventional to plant-based to cultured meat. As a result, agricultural and food companies need to understand what influences consumer purchases in order to communicate about these options and understand future changes in the marketplace. This study surveyed a \ sample of Ohio consumers (n = 1,250) 18 and older, which was matched to the state population. Data were collected on the Theory of Planned Behavior (TPB) attributes of consumer attitudes toward purchasing, subjective norms, and perceived behavioral control to understand purchasing intent toward conventional, plant-based, and cultured meats. Descriptive results of these TPB attributes showed significant differences between meat options. The biggest difference was observed between the subjective norms of conventional and cultured meat. Additionally, logistic regression showed consumers’ current and future purchasing intent, with conventional meat, to be most affected by subjective norms. Current and future buying intent of plant-based meat, and future buying intent of cultured meat, was found to be most affected by consumers’ attitudes. The food and agricultural industry should use this information to better shape advertising and messaging with consumers about meat options. For conventional meat, agriculturalists should pay attention to consumer interests and perhaps include some social elements in advertising since it is influenced by subjective norms. Further research should explore all attributes of TPB with consumer purchasing intent, but especially with attitudes and subjective norms

    Salmonella Contamination of Swine Carcasses and Pork Products

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    This paper includes results from two separate studies: one surveyed the level of contamination at four points during the slaughter and processing of chilled pork; the second study surveyed ground pork from 17 companies representing five different segments of ground pork distribution. Regarding the carcass study, the highest percentage of Salmonella spp. isolated from the different sampling sites by a swab method, for both pork loin and ham surfaces, was 4.4% after the singeing step of the slaughter process. Overall, 1.7% of all pork samples showing positive isolations for Salmonella spp., however, there were no Salmonella spp. found in one of the three plants surveyed. Salmonella were isolated primarily from pork before fabrication and refrigerated storage. A continous reduction in the numbers of Salmonella spp. isolates was detected from the point of singeing to the point of fabrication. No Salmonella spp. were isolated from vacuumpackaged pork stored for 36 days at 2EC. The purpose of the ground pork project was to survey current sources of ground pork, and to determine the effects of different handling methods and raw material sources on the microbial quality of ground pork. There were no significant differences in the microbial counts, or prevalence of selected organisms, between the different types of companies from which the ground pork was obtained. Estimated variance among locations, samples and sample duplicates show that additional ground pork samples are needed to strengthen the results of this study
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