Processing
Study shows EU consumers focused on beef quality 08 Dec 2009
According to a new study, EU beef consumers are demanding quality meat, particularly with respect to beef tenderness.
The consumer study was carried out in France, Spain, United Kingdom and Germany to assess consumer opinions about beef muscle profiling and interest in a beef eating-quality guarantee.
Participants express some reservations related to the possible upgrading of lower value cuts, too much standardisation, and the fact that tenderness is to some extent subjective. They further require the system to be simple, sufficiently documented and independent-party controlled.
This study indicates good opportunities for the development of a EU beef eating-quality guarantee system. The development of such a system obtained through muscle profiling research can allow the beef industry to meet these demands. An increase in consumers’ satisfaction could lead to higher consumption rates and industry profitability, which in turn, can contribute to market development and improved competitiveness of the European beef industry.
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