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http://dx.doi.org/10.5762/KAIS.2020.21.9.373

A Study on the Change of Beef Consumption and Recognition of Aged Meat  

Shin, Jeong-Seop (Division of Technology Services, National Institute of Animal Science)
Publication Information
Journal of the Korea Academia-Industrial cooperation Society / v.21, no.9, 2020 , pp. 373-379 More about this Journal
Abstract
The purpose of this study is to investigate the factors affecting change in consumers' consumption tendency and the perception of aged meat. This study compared 2012 and 2019 results from beef consumer surveys. The importance of quality judgment criteria, taste determinants, and the perception that marbling is harmful to health were analyzed using regression analysis through the backward elimination method. As a result of the analysis, it was determined that the importance had increased for recognizing freshness, juiciness, tenderness, and ripening period, and for knowing that marbling was harmful to the health. Also shown was that the intention to purchase aged meat had an influence on whether the consumer favorably perceived the freshness, tenderness, and ripening period. This study analyzed how consumers' consumption tendencies changed to cope with these changes in consumer preferences. The basic data of the research analyzed consumption propensity, the intention to consume beef, and what factors influence the perception of mature meat. It is thought that there is a need to raise awareness about aged meat for diversification of consumer preferences and rational production and consumption in the future.
Keywords
Beef; Consumer; Preference; Quality; Taste; Aged Meat;
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Times Cited By KSCI : 3  (Citation Analysis)
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