The Implications of COVID-19 on Chinese Consumer Preferences for Lamb Meat
Hutchings, Scott C.
Hicks, Talia M.
Realini, Carolina E.
This study assessed if Chinese consumer attitudes towards a range of lamb attributes (such as origin, food safety, appearance, taste, price), and their opinions of New Zealand lamb (9- and 7-point Likert scales, respectively), had changed since the outbreak COVID-19. The same survey was carried out in Shanghai and Beijing pre (December 2018) and post COVID-19 (November 2020), ~9 months after China’s initial outbreak, with 500 and 523 consumers, respectively. From December 2018 to November 2020, there was an increase in the proportion of Chinese consumers purchasing red meat online or from a butcher, and cooking their lamb well-done. In contrast, there were minimal differences in Chinese consumer ratings between December 2018 and November 2020 for different lamb attributes and opinions of New Zealand lamb. Cluster analysis revealed that many consumers (140 in December 2018/376 in November 2020) used only a small portion of the high end of the scale when rating lamb attributes, resulting in little differences between the attributes. This study suggests COVID-19 has enhanced some food safety related behaviors but had little effect on Chinese opinions and preferences for New Zealand lamb attributes. It also highlights that survey design should be carefully considered when collecting responses from Chinese consumers.
663/664 - Food and nutrition. Enology. Oils. Fat
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Hutchings, Scott C., Luis Guerrero, Miranda Mirosa, Phil Bremer, Damien Mather, Enrique Pavan, Talia M. Hicks, Li Day, and Carolina E. Realini. 2021. "The Implications Of COVID-19 On Chinese Consumer Preferences For Lamb Meat". Foods 10 (6): 1324. doi:10.3390/foods10061324.
Qualitat i Tecnologia Alimentària
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