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Consumer perceptions of beef healthiness: results from a qualitative study in four European countries

Lynn Van Wezemael UGent, Wim Verbeke UGent, Marcia D de Barcellos, Joachim Scholderer and Armando Perez Cueto Eulert UGent (2010) BMC PUBLIC HEALTH. 10.
abstract
Background: Consumer perception of the healthiness of beef is an important determinant of beef consumption. However, little is known about how consumers perceive the healthiness of beef. The aim of this study is to shed light on the associations between beef and health. Methods: Eight focus group discussions were conducted in four European countries (France, UK, Germany, Spain), each consisting of seven to nine participants. A content analysis was performed on the transcripts of these discussions. Results: Although beef was generally perceived as healthful, focus group participants expected positive as well as negative effects of beef consumption on their health. Labelled, branded, fresh and lean beef were perceived as signalling healthful beef, in contrast with further processed and packaged beef. Consumers felt that their individual choices could make a difference with respect to the healthiness of beef consumed. Focus group participants were not in favour of improving beef healthiness during processing, but rather focussed on appropriate consumption behaviour and preparation methods. Conclusions: The individual responsibility for health implies that consumers should be able to make correct judgements about how healthful their food is. However, the results of this study indicate that an accurate assessment of beef healthiness is not always straightforward. The presented results on consumer perceptions of beef healthiness provide insights into consumer decision making processes, which are important for the innovation and product differentiation in the European beef sector, as well as for public health policy decisions related to meat consumption in general and beef consumption in particular.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
PORK, FUNCTIONAL FOODS, MOTIVES, GENDER, NUTRITION, BELIEFS, ATTITUDE, PERCEIVED HEALTHINESS, BEHAVIOR, MEAT CONSUMPTION
journal title
BMC PUBLIC HEALTH
BMC Public Health
volume
10
article number
342
pages
10 pages
Web of Science type
Article
Web of Science id
000279911600001
JCR category
PUBLIC, ENVIRONMENTAL & OCCUPATIONAL HEALTH
JCR impact factor
2.364 (2010)
JCR rank
41/140 (2010)
JCR quartile
2 (2010)
ISSN
1471-2458
DOI
10.1186/1471-2458-10-342
project
FOOD-CT-2006-36241
language
English
UGent publication?
yes
classification
A1
copyright statement
I have retained and own the full copyright for this publication
id
1027381
handle
http://hdl.handle.net/1854/LU-1027381
date created
2010-08-23 10:13:38
date last changed
2016-12-21 15:41:55
@article{1027381,
  abstract     = {Background: Consumer perception of the healthiness of beef is an important determinant of beef consumption. However, little is known about how consumers perceive the healthiness of beef. The aim of this study is to shed light on the associations between beef and health.
Methods: Eight focus group discussions were conducted in four European countries (France, UK, Germany, Spain), each consisting of seven to nine participants. A content analysis was performed on the transcripts of these discussions.
Results: Although beef was generally perceived as healthful, focus group participants expected positive as well as negative effects of beef consumption on their health. Labelled, branded, fresh and lean beef were perceived as signalling healthful beef, in contrast with further processed and packaged beef. Consumers felt that their individual choices could make a difference with respect to the healthiness of beef consumed. Focus group participants were not in favour of improving beef healthiness during processing, but rather focussed on appropriate consumption behaviour and preparation methods.
Conclusions: The individual responsibility for health implies that consumers should be able to make correct judgements about how healthful their food is. However, the results of this study indicate that an accurate assessment of beef healthiness is not always straightforward. The presented results on consumer perceptions of beef healthiness provide insights into consumer decision making processes, which are important for the innovation and product differentiation in the European beef sector, as well as for public health policy decisions related to meat consumption in general and beef consumption in particular.},
  articleno    = {342},
  author       = {Van Wezemael, Lynn and Verbeke, Wim and de Barcellos, Marcia D and Scholderer, Joachim and Perez Cueto Eulert, Armando},
  issn         = {1471-2458},
  journal      = {BMC PUBLIC HEALTH},
  keyword      = {PORK,FUNCTIONAL FOODS,MOTIVES,GENDER,NUTRITION,BELIEFS,ATTITUDE,PERCEIVED HEALTHINESS,BEHAVIOR,MEAT CONSUMPTION},
  language     = {eng},
  pages        = {10},
  title        = {Consumer perceptions of beef healthiness: results from a qualitative study in four European countries},
  url          = {http://dx.doi.org/10.1186/1471-2458-10-342},
  volume       = {10},
  year         = {2010},
}

Chicago
Van Wezemael, Lynn, Wim Verbeke, Marcia D de Barcellos, Joachim Scholderer, and Armando Perez Cueto Eulert. 2010. “Consumer Perceptions of Beef Healthiness: Results from a Qualitative Study in Four European Countries.” Bmc Public Health 10.
APA
Van Wezemael, L., Verbeke, W., de Barcellos, M. D., Scholderer, J., & Perez Cueto Eulert, A. (2010). Consumer perceptions of beef healthiness: results from a qualitative study in four European countries. BMC PUBLIC HEALTH, 10.
Vancouver
1.
Van Wezemael L, Verbeke W, de Barcellos MD, Scholderer J, Perez Cueto Eulert A. Consumer perceptions of beef healthiness: results from a qualitative study in four European countries. BMC PUBLIC HEALTH. 2010;10.
MLA
Van Wezemael, Lynn, Wim Verbeke, Marcia D de Barcellos, et al. “Consumer Perceptions of Beef Healthiness: Results from a Qualitative Study in Four European Countries.” BMC PUBLIC HEALTH 10 (2010): n. pag. Print.