000059041 001__ 59041
000059041 005__ 20180122212310.0
000059041 0247_ $$2Other$$aISBN 978-3-941766-00-6
000059041 037__ $$a1017-2016-81611
000059041 041__ $$aen
000059041 245__ $$aEuropean Consumers' Acceptance and Rejection of Novel Beef Technologies: A Qualitative Study
000059041 260__ $$c2009-10
000059041 269__ $$a2009-10
000059041 270__ $$mmarciab@asb.dk$$pBarcellos,   Maria D.
000059041 270__ $$mjensk@asb.dk$$pKugler,   Jens O.
000059041 270__ $$mklg@asb.dk$$pGrunert,   Klaus G.
000059041 270__ $$mlynn.vanwezemael@ugent.be$$pvan Wezemael,   Lynn
000059041 270__ $$mmp@agribusiness.aua.gr$$pPothoulaki,   M.
000059041 270__ $$moydis.ueland@nofima.no$$pUeland,   Oydis
000059041 270__ $$mwim.verbeke@ugent.be$$pVerbeke,   Wim
000059041 300__ $$a10
000059041 336__ $$aConference Paper/ Presentation
000059041 520__ $$aAs part of ProSafeBeef, an integrated research project funded by the European Commission, the
present qualitative study was carried out with European consumers to obtain insights into their
acceptance or rejection of eight selected novel beef production and processing technologies,
identified here as concepts: 1) marinating by injection for increased healthiness; 2) marinating
by injection for increased safety; 3) marinating by injection for increased eating quality; 4)
marinating by submerging for increased eating quality; 5) nutritional enhancement; 6) shock
wave treatment; 7) muscle profiling and 8) thermal processing. In total, 65 adults between 19-
60 years of age participated in eight focus groups that were performed in Spain, France, Germany
and the United Kingdom. In each country, two group discussions were performed; one composed
of women and another one of men who lived in the respective capital cities: Madrid,
Paris, Berlin and London. A common and translated topic guide was developed prior to the field
work. A ranking exercise was applied, where the participants classified the technologies into
accepted, neutral or rejected concepts, after discussing the perceived benefits and risks of each
one of them. The obtained data was consecutively transcribed, coded and analysed by using the
software package NVivo 7. The results reveal a dependency between the acceptance of novel
beef products and how consumers perceive the characteristics of the innovation itself. Excess
manipulation and a growing distance from a ‘natural’ way of processing beef products were
considered to be very negative outcomes of technological innovations in beef processing. Apparently,
novel technologies applied in beef production are predominantly seen as a valuable
option for convenience shoppers and those who are less demanding in terms of beef quality and
have less culinary skills. However, consumers support the development of technologies that can
provide more healthiness and better eating quality, and if such technologies are ‘not invasive’,
the chances to be accepted increase. Current trends and development in society, global warming
crisis, disease outbreaks and degradation of the environment are shaping consumers’ opinion in
regard to foodproduction. There was a severe criticism about too much intervention in food and
a strong desire to keep food and beef processing as simple and natural as possible.
000059041 542__ $$fLicense granted by Ursula Rickert (ulb20a@uni-bonn.de) on 2010-03-09T09:39:00Z (GMT):

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000059041 650__ $$aAgribusiness
000059041 650__ $$aAgricultural and Food Policy
000059041 650__ $$aFarm Management
000059041 650__ $$aFood Consumption/Nutrition/Food Safety
000059041 650__ $$aRisk and Uncertainty
000059041 700__ $$aBarcellos, Marcia Dutra de
000059041 700__ $$aKugler, Jens O.
000059041 700__ $$aGrunert, Klaus G.
000059041 700__ $$aVan Wezemael, Lynn
000059041 700__ $$aPothoulaki, M.
000059041 700__ $$aUeland, Oydis
000059041 700__ $$aVerbeke, Wim
000059041 773__ $$o62$$q53
000059041 8564_ $$s191127$$uhttp://ageconsearch.umn.edu/record/59041/files/K_gler.pdf
000059041 887__ $$ahttp://purl.umn.edu/59041
000059041 909CO $$ooai:ageconsearch.umn.edu:59041$$pGLOBAL_SET
000059041 912__ $$nSubmitted by Ursula Rickert (ulb20a@uni-bonn.de) on 2010-03-09T09:46:26Z
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  Previous issue date: 2009-10
000059041 982__ $$gInternational European Forum on System Dynamics and Innovation in Food Networks>2009 International European Forum, February 15-20, 2009, Innsbruck-Igls, Austria
000059041 980__ $$a1017