British consumers preferred fatness levels in beef: Surveys from 1955, 1982 and 2002

To identify changes of British consumer preferences for fatness in beef, in 2002 photographs of beef cuts were computer modified to achieve fatness levels (48%, 40%, 37% and 30% of the cut surface) used in similar surveys conducted in 1955 and 1982. Posters of the four beef cuts were presented to 1064 consumers, who ranked them and completed a socio-demographic questionnaire. The level of fat preferred by today¿s consumers was less than in previous surveys. The proportions of consumers preferring the 40% fat beef were 62% in 1955, 24% in 1982 and 13% in 2002 whilst those preferring the leanest (30% fat) had increased from 12% in 1955 to 60% in 1982 and then stabilised at 53% in 2002. From 1982 to 2002, about a quarter of all consumer preferences, albeit from different consumer populations, had shifted from preferring 40% to 37% fat beef

International preferences for pork appearance: I. Consumer choices

Using the same digital photographs of pork chops varying systematically in fat cover, colour, marbling and drip, 12,590 consumers from 23 countries each selected their preferred chop. Preferences differed considerably between individuals, between groups and between countries when comparing equivalent subsets of consumers taken from each country. Most choices were based on two appearance characteristics. Overall, both dark and light red pork were preferred equally and often with low fat cover. Preference for the light red pork was frequently chosen in association with no drip. Low fat cover was preferred by the majority of consumers, particularly in Poland, Finland and Mexico. Strong characteristic pork preferences were given by consumers in Ireland (the majority preferring light red, lean, no marbling and no drip), Australia (light red, lean, no marbling), Korea (marbled), Taiwan (dark red and lean) and Poland (lean). Effective marketing of pork should respond to the differing consumer preference

Consumer choice of pork chops in Taiwan

Digital photographs of pork chops varying systematically in appearance were presented to 716 Taiwanese consumers in a study that aimed to identify the most important characteristics of fresh pork which determine consumer choice in Taiwan. Relationships between consumer segmentation in choice and socio-demographic and cultural differences were also investigated. Colour and fat cover were the most frequently chosen of the four characteristics studied. Dark red colour was preferred by 64% of consumers and lean fat cover by 44%. Marbling and drip were less important in the decision making process being used by less than a half of consumers. The four preference-based clusters of consumers showed no correlation with socio-demographic-based consumer clusters, but did show significant links with possession of a refrigerator, age at which schooling was completed, liking pork for its price and gender of consumer. Crown Copyright (C) 2010 Published by Elsevier Ltd. All rights reserved