文章基本信息

标题：Analysis of Association between the Consumer Food Quality Perception and Acceptance of Enhanced Meat Products and Novel Packaging in a Population-Based Sample of Polish Consumers
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作者：Dominika Guzek ; Dominika Głąbska ; Marta Sajdakowska 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：11
页码：1526-1537
DOI：10.3390/foods9111526
出版社：MDPI Publishing
摘要：The consumer acceptance of novel enhanced-quality products and their willingness to buy such products may be a crucial topic in the field of marketing. The aim of this study was to analyze the association between consumers’ perceptions of food quality and their acceptance of enhanced meat products and novel packaging. The study was conducted using the Computer-Assisted Personal Interview (CAPI) method in a random group of 1009 respondents, who were recruited as a representative sample based on data from the Polish National Identification Number database. The participants were asked about the most important quality determinants of food products of animal origin and about quality improvement methods and their acceptance of those methods. The quality determinants of animal-based food products were indicated as follows: origin, production technology, manufacturer, components and nutritional value, visual and sensory characteristics, expiry date, and cost. The quality improvement methods were clustered into groups that were associated with product enhancement and application of novel packaging, and the acceptance of those methods was also verified. Indicating specific quality determinants of animal-derived food products affects the consumer acceptance of product enhancement (p = 0.0264) and novel packaging as quality improvement methods (p = 0.0314). The understanding that enhancement is applied for the purpose of quality improvement did not influence the acceptance of products (p = 0.1582), whereas the knowledge that novel packaging is applied influenced the acceptance (p = 0.0044). The obtained results suggested that in the case of application of novel packaging, a higher level of knowledge may be a reason for consumer’s rejection of the resulting products, but the appearance and taste of products may contribute to the higher acceptance of novel packaging. Educating consumers may improve their acceptance of product enhancement, as concerns about the addition of food preservatives may lead them to reject enhanced products.
关键词：consumer; preference; food acceptability; knowledge management; quality consumer ; preference ; food acceptability ; knowledge management ; quality