This paper investigates consumers' satisfaction level with pork meat and derived products in five European countries. Data were collected through a cross-sectional web-based survey in Belgium, Denmark, Germany, Greece, and Poland during January 2008 with a total sample of 2437 consumers. Data included socio-demographics and questions regarding satisfaction with 27 common pork-based products; classified into fresh pork, processed pork and pork meat products. Satisfaction was evaluated in terms of overall satisfaction, as well as satisfaction with health-giving qualities, price, convenience and taste. Logistic regression analyses showed taste as the main determinant of satisfaction, followed by convenience. Healthfulness is not a significant driver of overall satisfaction. Price influences satisfaction with fresh pork more than with processed products. Tasty pork, easy to prepare and consume, with adequate promotion of its healthfulness, and with a good price/quality relationship appears to be the key factor to satisfy pork consumers.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.appet.2010.10.008 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Prevalence and determinants of nasal carriage of penicillin non-susceptible : a cross-sectional household survey in northern Vietnam.
Lancet Reg Health West Pac
January 2025
Oxford University Clinical Research Unit (OUCRU), National Hospital for Tropical Diseases, 78 Giai Phong, Dong Da District, Hanoi, Viet Nam.
Background: Beta-lactams remain the first-line treatment of infections despite the increasing global prevalence of penicillin-resistant/non-susceptible strains. We conducted a cross-sectional household survey in a rural community in northern Vietnam in 2018-2019 to provide prevalence estimates of penicillin non-susceptible (PNSP) carriage and to investigate behavioural and environmental factors associated with PNSP colonization. The data presented will inform the design of a large trial of population-based interventions targeting inappropriate antibiotic use.
View Article and Find Full Text PDFDiet quality components and gut microbiota of patients on peritoneal dialysis.
J Ren Nutr
January 2025
Division of Nephrology Universidade Federal de São Paulo, São Paulo, Brazil; Nutrition Program, Universidade Federal de São Paulo, São Paulo, Brazil. Electronic address:
Objective: To evaluate the associations between the quality of the diet and its components and microbial diversity and composition in peritoneal dialysis (PD) patients.
Design And Methods: This crossectional study included PD patients for at least 3 months, aged 18-75 years and clinically stable. The Diet Quality Index (DQI), validated for the Brazilian population, is based on the energy density of 11 components ("sugar and sweets"; "beef, pork and processed meat"; "refined grains and breads"; "animal fat"; "poultry, fish and eggs"; "whole cereals, tubers and roots"; "fruits"; "non-starch vegetables"; "legumes and nuts"; "milk and dairy products"; "vegetable oil").
Cost-effective production of meaty aroma from porcine cells for hybrid cultivated meat.
Food Chem
January 2025
Department of Physiology, The Institute for Digital Medicine (WisDM), Yong Loo Lin School of Medicine, National University of Singapore, 2 Medical Drive, Singapore 117593, Singapore; Integrative Sciences and Engineering Programme (ISEP), National University of Singapore, Singapore 119077, Singapore; Institute of Bioengineering and Bioimaging (IBB), Agency for Science, Technology and Research (A*STAR), Singapore; Mechanobiology Institute, National University of Singapore, 5A Engineering Drive 1, Singapore 117411, Singapore; CAMP, Singapore-MIT Alliance for Research and Technology, 1 CREATE Way, Singapore 138602, Singapore. Electronic address:
Cultivated meats are typically hybrids of animal cells and plant proteins, but their high production costs limit their scalability. This study explores a cost-effective alternative by hypothesizing that controlling the Maillard and lipid thermal degradation reactions in pure cells can create a meaty aroma that could be extracted from minimal cell quantities. Using spontaneously immortalized porcine myoblasts and fibroblasts adapted to suspension culture with a 1 % serum concentration, we developed a method to isolate flavor precursors via freeze-thawing.
View Article and Find Full Text PDFHigh Prevalence of spp. in Ready-to-Eat Artisanal Pork Sausages Sold at Food Outlets in Quindío, Colombia.
Pathogens
January 2025
Research Group of Microbiology, Industry and Environment (GIMIA), Faculty of Basic Sciences, Universidad Santiago de Cali, Cali 760035, Colombia.
Non-typhoidal salmonellosis is a foodborne disease caused by spp. Most outbreaks of this disease are commonly associated with consuming contaminated meat products, hence the importance of monitoring ready-to-eat artisanal pork sausages for the presence of these bacteria. A total of 494 samples of grilled and smoked barbecue artisanal pork sausages were collected at food outlets from 12 municipalities of the Department of Quindío, Colombia, between 2017 and 2022.
View Article and Find Full Text PDFserovar Schwarzengrund: Distribution, Virulence, and Antimicrobial Resistance.
Microorganisms
January 2025
Division of Microbiology, National Center for Toxicological Research, U.S. Food and Drug Administration, Jefferson, AR 72079, USA.
The global incidence of serovar Schwarzengrund has risen in recent years. This serotype has been isolated from poultry, retail meat, and other food products, leading to multiple outbreaks. Alongside the increase in infections, there are growing concerns about the increasing levels of antimicrobial resistance (AMR) among Schwarzengrund strains.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!