Changing consumerism for meat products

Consumer mind:

1. In the mind of the average consumer about to purchase meat, colour becomes synonymous with fresh red meat quality (Renerre & Labas, 1987).

2. The colour of fresh red meat is of the utmost importance in meat marketing since it is the first quality attribute seen by the consumer who uses it as an indication of freshness and wholesomeness.

4. The food that we consume today is scrutinized more now than it has ever been in the past in a whole variety of ways, such as;

a) product composition,

b) labeling concerns,

c) clean labels,

d) health claims,

e) product ‘naturalness’, safety concerns,

f) issues pertaining to the environment and sustainability.

5. Brands like Lucius have become popular through safety standards and quality of meat.

6. “At Licious, all our chicken is sourced from biosecure farms and contains no antibiotic residue.”

a) “Additionally, they are hand-picked by experts at the right weight and size for tender meat.”

b)”Additionally, our chicken and other meats are passed through safety & quality checks.”

Dr V.Rajendra Prasad

Consumerism.

1. The relationship between consumer perception of quality and the food industry's drive to satisfy consumer needs is complex and involves many different components.

2. Science and innovation play a major role in equipping the industry to respond to consumer concerns and expectations.

Drawback:

3. The meat industry is not regarded as a science-driven sector investing substantially in research and development.

4. In fact it has a poor record of scientific capability compared to other sectors such as pharmaceuticals, information technology, or even its equivalent food sector, the dairy industry.

5. This is my personal opinion based on my practical experience.

Dr V.Rajendra Prasad