title: Consumer attitudes toward new technique for preserving organic meat using herbs and berries.
abstract: This study aims to explore consumers' attitude toward a new preservation technique using herbs and berries in organic meat production, which enables to minimize the amount of chemical additives and to reduce the salt content in meat products. Consumer acceptance of the preservation technique using herbs and berries and intention to purchase products preserved with herbs and berries were investigated through a qualitative approach by means of three focus groups. In general, most participants were positive toward the preservation technique using herbs and berries and there were only few concerns related to the technique. Concerns were related not as much to the technique but more to the products. Four factors seem important in this relation: shelf life, taste, appearance and texture. The intention to purchase products preserved with herbs and berries is generally high, but is dependent on taste and appearance of the products, the price and information level.
authors.affiliation: MAPP Centre for Research on Customer Relations in the Food Sector, Aarhus University, Bartholins Allé 10, DK-8000 Aarhus C, Denmark. Electronic address: pernilleh@asb.dk.
authors.forename: Pernille
authors.initials: P
authors.lastname: Haugaard
authors.forename: Flemming
authors.initials: F
authors.lastname: Hansen
authors.forename: Martin
authors.initials: M
authors.lastname: Jensen
authors.forename: Klaus G
authors.initials: KG
authors.lastname: Grunert
mesh_terms: D000328:Adult; D001294:Attitude to Health; D001628:Beverages; D029798:Blueberry Plants / Q000737:chemistry; D003116:Color; D003132:Commerce; D003258:Consumer Behavior; D003890:Desiccation; D005260:Female; D005511:Food Handling; D005519:Food Preservation / Q000379:methods*; D058870:Food, Organic; D005638:Fruit / Q000737:chemistry*; D006801:Humans; D008297:Male; D008461:Meat Products / Q000032:analysis*; D008875:Middle Aged; D013649:Taste; D055815:Young Adult
keywords: Consumer attitudes; Organic; Preservation; Processed meat; Technology acceptance