A Cross Sectional Analysis Of Consumer Trends In Meat Consumption
Food consumption patterns have received considerable attention, especially changes in red meat consumption. This article examines and analyzes changes in meat consumption patterns in Louisiana. Differences are reported based on demographics and consumer-expressed preferences. The results reaffirm the negative role of health concerns and fat on red meat consumption and the positive influence on poultry and seafood. The findings agree with related other studies and suggest that further research into the changing meat consumption patterns is warranted. [Excerpted from article]
- Over the most recent five-year period (1981-1986) 8% reported higher beef consumption, 35% indicated no change and 56% reported decreased beef consumption.
- Household size had statistically significant impact on beef consumption; the larger the household, the less likely the household was to have decreased beef consumption and the smaller the decrease.
- Beef consumption among female-headed households was reduced significantly from male-headed households.
- Households headed by blue collar workers decreased beef consumption less than other households.
- Among households reporting decreased beef consumption, the decreases were largest among those with incomes less than $15,000, between $25-$35,000 and greater than $55,000.
- Caucasian households decreased beef consumption more severely than black households.
Reasons for Consumption Changes
- Those reporting lower beef consumption over the last five years ranked in order of importance the seven specific reasons for decreasing beef consumption (Reason / Weighted ranking):
- Concern with beef’s influence on health and well-being / 1.23
- Beef cuts too fat / 1.67
- Beef’s price relative to other meats / 2.11
- Consumption of beef has declined with age of household members / 2.14
- Beef’s taste and tenderness have declined / 3.27
- Beef’s inconvenience for home preparation / 4.65
- Concern with animal welfare issues / 4.86
- The reasons given for substitution of pork, poultry and seafood for beef consumption include (Reason / Weighted rank Pork / Weighted rank Poultry / Weighted rank Seafood):
- Price / 1.78 / 1.57 / 3.31
- Convenience in preparation / 3.61 / 2.11 / 2.25
- Health concerns / 1.95 / 1.21 / 1.21
- Taste and preferences / 1.32 / 1.85 / 1.36