Easy to chew, but hard to swallow - consumer perception of neutrally marinated meat

Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

Standard

Easy to chew, but hard to swallow - consumer perception of neutrally marinated meat. / Nissen, Nina Konstantin; Sandøe, Peter; Holm, Lotte.

I: British Food Journal, Bind 114, Nr. 8, 2012, s. 1095-1105.

Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

Harvard

Nissen, NK, Sandøe, P & Holm, L 2012, 'Easy to chew, but hard to swallow - consumer perception of neutrally marinated meat', British Food Journal, bind 114, nr. 8, s. 1095-1105. https://doi.org/10.1108/00070701211252075

APA

Nissen, N. K., Sandøe, P., & Holm, L. (2012). Easy to chew, but hard to swallow - consumer perception of neutrally marinated meat. British Food Journal, 114(8), 1095-1105. https://doi.org/10.1108/00070701211252075

Vancouver

Nissen NK, Sandøe P, Holm L. Easy to chew, but hard to swallow - consumer perception of neutrally marinated meat. British Food Journal. 2012;114(8):1095-1105. https://doi.org/10.1108/00070701211252075

Author

Nissen, Nina Konstantin ; Sandøe, Peter ; Holm, Lotte. / Easy to chew, but hard to swallow - consumer perception of neutrally marinated meat. I: British Food Journal. 2012 ; Bind 114, Nr. 8. s. 1095-1105.

Bibtex

@article{c76a9e194e2b41d09eb25a2b7568d484,
title = "Easy to chew, but hard to swallow - consumer perception of neutrally marinated meat",
abstract = "Purpose – Meat which has been injected or tumbled with water, salt, sugar and other ingredients, has been available on the Danish market for some decades and is now becoming increasingly common. However, it is not known whether this so-called neutrally marinated meat will be appropriated by consumers in the long term, or will be destined to be a marginal second rate product. The purpose of this paper is to explore the views of consumers on neutrally marinated meat, including acceptance and potential problems for appropriation. Design/methodology/approach – Four focus group interviews were conducted involving 27 Danish consumers with various socio-demographic backgrounds. Findings – The interviewed consumers had very little prior knowledge of neutrally marinated meat, and expressed ambivalent attitudes when introduced to it. They had favourable reactions to its taste, texture and robustness and saw the potentially low price as a positive feature. But they also viewed neutrally marinated meat as unnatural, unauthentic and potentially risky to health. Furthermore, concern was expressed due to the lack of information available to consumers and due to suspicion of unfair prices. The focus group interviews also showed that categorisation of neutrally marinated meat in different social contexts is not settled, underlining a sense of ambivalence among consumers. So, even though neutrally marinated meat is being consumed it is unclear if and when conceptual appropriation will take place. Originality/value – This study provides a broader perspective on consumer perception of new products than found in conventional sensorial tests, including views on the processing, health aspects, ethical aspects and convenience aspects. ",
author = "Nissen, {Nina Konstantin} and Peter Sand{\o}e and Lotte Holm",
year = "2012",
doi = "10.1108/00070701211252075",
language = "English",
volume = "114",
pages = "1095--1105",
journal = "British Food Journal",
issn = "0007-070X",
publisher = "Emerald Group Publishing",
number = "8",

}

RIS

TY - JOUR

T1 - Easy to chew, but hard to swallow - consumer perception of neutrally marinated meat

AU - Nissen, Nina Konstantin

AU - Sandøe, Peter

AU - Holm, Lotte

PY - 2012

Y1 - 2012

N2 - Purpose – Meat which has been injected or tumbled with water, salt, sugar and other ingredients, has been available on the Danish market for some decades and is now becoming increasingly common. However, it is not known whether this so-called neutrally marinated meat will be appropriated by consumers in the long term, or will be destined to be a marginal second rate product. The purpose of this paper is to explore the views of consumers on neutrally marinated meat, including acceptance and potential problems for appropriation. Design/methodology/approach – Four focus group interviews were conducted involving 27 Danish consumers with various socio-demographic backgrounds. Findings – The interviewed consumers had very little prior knowledge of neutrally marinated meat, and expressed ambivalent attitudes when introduced to it. They had favourable reactions to its taste, texture and robustness and saw the potentially low price as a positive feature. But they also viewed neutrally marinated meat as unnatural, unauthentic and potentially risky to health. Furthermore, concern was expressed due to the lack of information available to consumers and due to suspicion of unfair prices. The focus group interviews also showed that categorisation of neutrally marinated meat in different social contexts is not settled, underlining a sense of ambivalence among consumers. So, even though neutrally marinated meat is being consumed it is unclear if and when conceptual appropriation will take place. Originality/value – This study provides a broader perspective on consumer perception of new products than found in conventional sensorial tests, including views on the processing, health aspects, ethical aspects and convenience aspects.

AB - Purpose – Meat which has been injected or tumbled with water, salt, sugar and other ingredients, has been available on the Danish market for some decades and is now becoming increasingly common. However, it is not known whether this so-called neutrally marinated meat will be appropriated by consumers in the long term, or will be destined to be a marginal second rate product. The purpose of this paper is to explore the views of consumers on neutrally marinated meat, including acceptance and potential problems for appropriation. Design/methodology/approach – Four focus group interviews were conducted involving 27 Danish consumers with various socio-demographic backgrounds. Findings – The interviewed consumers had very little prior knowledge of neutrally marinated meat, and expressed ambivalent attitudes when introduced to it. They had favourable reactions to its taste, texture and robustness and saw the potentially low price as a positive feature. But they also viewed neutrally marinated meat as unnatural, unauthentic and potentially risky to health. Furthermore, concern was expressed due to the lack of information available to consumers and due to suspicion of unfair prices. The focus group interviews also showed that categorisation of neutrally marinated meat in different social contexts is not settled, underlining a sense of ambivalence among consumers. So, even though neutrally marinated meat is being consumed it is unclear if and when conceptual appropriation will take place. Originality/value – This study provides a broader perspective on consumer perception of new products than found in conventional sensorial tests, including views on the processing, health aspects, ethical aspects and convenience aspects.

U2 - 10.1108/00070701211252075

DO - 10.1108/00070701211252075

M3 - Journal article

VL - 114

SP - 1095

EP - 1105

JO - British Food Journal

JF - British Food Journal

SN - 0007-070X

IS - 8

ER -

ID: 37849697