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 …

European beef consumption has been gradually declining during the past decades, while consumers' concerns about beef … safety have increased. This paper explores consumer perceptions of and interest in beef safety and beef safety information …, and their role in beef safety assessment and the beef consumption decision making process. Eight focus group discussions …

facilitate the circulation of foods bearing claims across countries. However, the beef industry has not fully taken advantage of … utilizing nutrition and health claims based on the EU nutrition labelling policy to differentiate beef products in the market …. This study investigates consumer preferences for nutrition and health claims on lean beef steak. Two choice experiments …

While safety interventions are applied on different stages of the beef chain, consumer acceptance remains largely … uninvestigated and undiscussed though often taken for granted. In this study, European consumer acceptance of beef safety …-enhancing interventions was investigated at three key stages of the beef chain: primary production (adjusting cattle feed), slaughtering …

consumers' attitudes towards and preferences regarding beef and pork. In general, consumers consider meat to be a healthy and … lack of naturalness in the production and processing of beef products. In the Q-PorkChains study consumer and citizen … product concepts and products, with the aim of boosting consumer trust and invigorating the European beef and pork industries …

. Beef consumers are demanding for experience quality that matches their expectations, particularly with respect to beef … tenderness. The development of a beef quality grading and guarantee system obtained through muscle profiling research, can allow … the beef industry to meet these demands. A qualitative consumer study has been carried out with beef consumers in France …

Use of novel technologies in beef production chains may affect consumers' opinion of meat products. A qualitative study … was performed to investigate consumers' acceptance of seven beef processing technologies: marinating by injection for …) nutritional enhancement; 6) shock wave treatment and 7) thermal processing. Participants' attitudes towards beef, their …