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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

机译：消费食品质量观念与增强肉类产品和新型包装的关联与波兰消费者样本的关联分析

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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.
机译：消费者接受新颖的增强质量产品及其购买此类产品的意愿可能是营销领域的关键主题。本研究的目的是分析消费者对食品质量的看法与验收增强肉类产品和新型包装的关联。该研究在1009个受访者的随机组中使用计算机辅助的个人访谈（CAPI）方法进行，该方法是根据波兰国家识别号码数据库的数据作为代表性样本招募的。参与者被问及动物来源的食品最重要的质量决定因素以及对这些方法的质量改进方法及其接受。基于动物的食品的质量决定因素表示如下：起源，生产技术，制造商，组件和营养价值，视觉和感官特征，到期日和成本。将质量改进方法聚集成与产品增强和应用新型包装相关的基团，并且还验证了这些方法的接受。表明动物衍生食品的特定质量决定簇影响产品增强的消费者接受（P = 0.0264）和新型包装作为质量改进方法（P = 0.0314）。对质量改进的目的应用增强的理解不会影响产品的接受（P = 0.1582），而新的包装被应用的知识影响受验收（P = 0.0044）。所获得的结果表明，在新型包装的应用情况下，更高水平的知识可能是消费者拒绝所得产品的原因，但产品的外观和味道可能有助于更高的新型包装接受。教育消费者可能会改善他们对产品增强的验收，因为对食品防腐剂的担忧可能导致他们拒绝增强的产品。

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