Consumers' preferences for freezing of meat to prevent toxoplasmosis: A stated preference approach

M.S. Lambooij, J. Veldwijk, P. van Gils, M.J.J. Mangen, E. Over, A. Suijkerbuijk, J.J. Polder, G.A. de Wit, M. Opsteegh

Research output: Contribution to journalArticleScientificpeer-review

Abstract

Consumption of raw or undercooked meat increases the risk of infection with Toxoplasma gondii. Freezing meat products can eliminate this risk. Freezing of meat may affect consumers' valuation of meat products in two different ways: it may be valued positively because of increased food safety or valued negatively because of (perceived) loss of quality. In a Discrete Choice Experiment on four different meat products we studied the difference in willingness to pay for frozen and non-frozen meat products in the Netherlands. Analyses revealed that most Dutch consumer groups prefer non frozen meat. Price was important in consumer decisions, whereas the meat being frozen appeared to play a minor role in the decision to purchase meat products. Even though it may seem obvious that people would prefer safe food to unsafe food, in a context where consumers presume food being safe, many consumers appear unwilling to pay for freezing of meat as additional measure to reduce the risk of food borne infections such as toxoplasmosis.
Original languageEnglish
Pages (from-to)1-8
JournalMeat Science
Volume149
Issue numberMarch
DOIs
Publication statusPublished - Mar 2019

Keywords

  • ATTITUDES
  • BEEF
  • BEHAVIOR
  • CHOICE EXPERIMENT
  • Consumer preferences
  • Discrete choice experiment
  • FOOD SAFETY
  • Food safety
  • GONDII INFECTION
  • HAM
  • Meat
  • PERCEPTION
  • PORK CHOPS
  • RISK
  • Toxoplasmosis

Cite this

Lambooij, M. S., Veldwijk, J., van Gils, P., Mangen, M. J. J., Over, E., Suijkerbuijk, A., ... Opsteegh, M. (2019). Consumers' preferences for freezing of meat to prevent toxoplasmosis: A stated preference approach. Meat Science, 149(March), 1-8. https://doi.org/10.1016/j.meatsci.2018.11.001
Lambooij, M.S. ; Veldwijk, J. ; van Gils, P. ; Mangen, M.J.J. ; Over, E. ; Suijkerbuijk, A. ; Polder, J.J. ; de Wit, G.A. ; Opsteegh, M. / Consumers' preferences for freezing of meat to prevent toxoplasmosis : A stated preference approach. In: Meat Science. 2019 ; Vol. 149, No. March. pp. 1-8.
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title = "Consumers' preferences for freezing of meat to prevent toxoplasmosis: A stated preference approach",
abstract = "Consumption of raw or undercooked meat increases the risk of infection with Toxoplasma gondii. Freezing meat products can eliminate this risk. Freezing of meat may affect consumers' valuation of meat products in two different ways: it may be valued positively because of increased food safety or valued negatively because of (perceived) loss of quality. In a Discrete Choice Experiment on four different meat products we studied the difference in willingness to pay for frozen and non-frozen meat products in the Netherlands. Analyses revealed that most Dutch consumer groups prefer non frozen meat. Price was important in consumer decisions, whereas the meat being frozen appeared to play a minor role in the decision to purchase meat products. Even though it may seem obvious that people would prefer safe food to unsafe food, in a context where consumers presume food being safe, many consumers appear unwilling to pay for freezing of meat as additional measure to reduce the risk of food borne infections such as toxoplasmosis.",
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author = "M.S. Lambooij and J. Veldwijk and {van Gils}, P. and M.J.J. Mangen and E. Over and A. Suijkerbuijk and J.J. Polder and {de Wit}, G.A. and M. Opsteegh",
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Lambooij, MS, Veldwijk, J, van Gils, P, Mangen, MJJ, Over, E, Suijkerbuijk, A, Polder, JJ, de Wit, GA & Opsteegh, M 2019, 'Consumers' preferences for freezing of meat to prevent toxoplasmosis: A stated preference approach' Meat Science, vol. 149, no. March, pp. 1-8. https://doi.org/10.1016/j.meatsci.2018.11.001

Consumers' preferences for freezing of meat to prevent toxoplasmosis : A stated preference approach. / Lambooij, M.S.; Veldwijk, J.; van Gils, P.; Mangen, M.J.J.; Over, E.; Suijkerbuijk, A.; Polder, J.J.; de Wit, G.A.; Opsteegh, M.

In: Meat Science, Vol. 149, No. March, 03.2019, p. 1-8.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Consumers' preferences for freezing of meat to prevent toxoplasmosis

T2 - A stated preference approach

AU - Lambooij, M.S.

AU - Veldwijk, J.

AU - van Gils, P.

AU - Mangen, M.J.J.

AU - Over, E.

AU - Suijkerbuijk, A.

AU - Polder, J.J.

AU - de Wit, G.A.

AU - Opsteegh, M.

PY - 2019/3

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N2 - Consumption of raw or undercooked meat increases the risk of infection with Toxoplasma gondii. Freezing meat products can eliminate this risk. Freezing of meat may affect consumers' valuation of meat products in two different ways: it may be valued positively because of increased food safety or valued negatively because of (perceived) loss of quality. In a Discrete Choice Experiment on four different meat products we studied the difference in willingness to pay for frozen and non-frozen meat products in the Netherlands. Analyses revealed that most Dutch consumer groups prefer non frozen meat. Price was important in consumer decisions, whereas the meat being frozen appeared to play a minor role in the decision to purchase meat products. Even though it may seem obvious that people would prefer safe food to unsafe food, in a context where consumers presume food being safe, many consumers appear unwilling to pay for freezing of meat as additional measure to reduce the risk of food borne infections such as toxoplasmosis.

AB - Consumption of raw or undercooked meat increases the risk of infection with Toxoplasma gondii. Freezing meat products can eliminate this risk. Freezing of meat may affect consumers' valuation of meat products in two different ways: it may be valued positively because of increased food safety or valued negatively because of (perceived) loss of quality. In a Discrete Choice Experiment on four different meat products we studied the difference in willingness to pay for frozen and non-frozen meat products in the Netherlands. Analyses revealed that most Dutch consumer groups prefer non frozen meat. Price was important in consumer decisions, whereas the meat being frozen appeared to play a minor role in the decision to purchase meat products. Even though it may seem obvious that people would prefer safe food to unsafe food, in a context where consumers presume food being safe, many consumers appear unwilling to pay for freezing of meat as additional measure to reduce the risk of food borne infections such as toxoplasmosis.

KW - ATTITUDES

KW - BEEF

KW - BEHAVIOR

KW - CHOICE EXPERIMENT

KW - Consumer preferences

KW - Discrete choice experiment

KW - FOOD SAFETY

KW - Food safety

KW - GONDII INFECTION

KW - HAM

KW - Meat

KW - PERCEPTION

KW - PORK CHOPS

KW - RISK

KW - Toxoplasmosis

U2 - 10.1016/j.meatsci.2018.11.001

DO - 10.1016/j.meatsci.2018.11.001

M3 - Article

VL - 149

SP - 1

EP - 8

JO - Meat Science

JF - Meat Science

SN - 0309-1740

IS - March

ER -

Lambooij MS, Veldwijk J, van Gils P, Mangen MJJ, Over E, Suijkerbuijk A et al. Consumers' preferences for freezing of meat to prevent toxoplasmosis: A stated preference approach. Meat Science. 2019 Mar;149(March):1-8. https://doi.org/10.1016/j.meatsci.2018.11.001