Influencing factors of consumer willingness to buy cattle meat: An analysis of survey data from three Brazilian cities

Camila Mottin; Carlos Emanuel Eiras; Daniele Maggioni Chefer; Vinicius da Cunha Barcellos; Tatiane Rogélio Ramos; Ivanor Nunes do Prado

doi:10.4025/actascianimsci.v41i1.43871

Camila Mottin Universidade Estadual de Maringá http://orcid.org/0000-0003-0792-1198
Carlos Emanuel Eiras Universidade Estadual de Maringá
Daniele Maggioni Chefer Centro Universitário Integrado
Vinicius da Cunha Barcellos Universidade Estadual de Maringá
Tatiane Rogélio Ramos Universidade Estadual de Maringá
Ivanor Nunes do Prado Universidade Estadual de Maringá

DOI: https://doi.org/10.4025/actascianimsci.v41i1.43871

Resumo

Brazil is currently undergoing a process to establish new patterns of consumption habits and the implementation of a new concepts of meat quality. The process emphasizes the quality of information delivered to consumers, which is part of the new approach to meat quality and food safety. The objective of this article is to investigate the attributes considered important when buying beef, knowledge about the production process, labelling, cuts and characteristics of the animals. The study included 276 consumers in three Brazilian cities and their responses were examined in relation to the semi-structured form with fifteen spontaneous and stimulated questions. It was verified that the presentation of the product is regarded as the most important attribute at the time of purchase, they prefer to purchase meat in the butchers, and do not value the labelling of the product, which makes it difficult to identify and offer differentiated products or certificates. The frequency of consumption of beef increases with family income and the vast majority of consumers prefer low marbling meat regardless of the type of preparation. The consumer has little knowledge of more specialized cuts, since the product sold in the butchers has different cuts terminology.

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Biografia do Autor

Camila Mottin, Universidade Estadual de Maringá

Doutoranda em zootecnia na Universidade Estadual de Maringá

Carlos Emanuel Eiras, Universidade Estadual de Maringá

Programa de pós-graduação em Zootecnia

Daniele Maggioni Chefer, Centro Universitário Integrado

Departamento de Medicina Veterinária

Vinicius da Cunha Barcellos, Universidade Estadual de Maringá

Programa de Pós-graduação em Ciências de Alimentos

Tatiane Rogélio Ramos, Universidade Estadual de Maringá

Programa de Pós-graduação em Zootecnia

Ivanor Nunes do Prado, Universidade Estadual de Maringá

Programa de Pós-graduação em Zootecnia

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