Open Access Article

Title: Greek and European consumer behaviour towards beef, lamb and mutton meat safety and quality: a review

Authors: Anestis Tsitsos; Vangelis Economou; Georgios Arsenos; Theodoros Kalitsis; Angeliki Argyriadou; Alexandros Theodoridis

Addresses: Laboratory of Hygiene of Food Animal Origin – Veterinary Public Health, School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, Thessaloniki, Greece ' Laboratory of Hygiene of Food Animal Origin – Veterinary Public Health, School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, Thessaloniki, Greece ' Laboratory of Animal Husbandry, School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, Thessaloniki, Greece ' Laboratory of Animal Husbandry, School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, Thessaloniki, Greece ' Laboratory of Animal Husbandry, School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, Thessaloniki, Greece ' Laboratory of Animal Production Economics, Faculty of Health Sciences, School of Veterinary Medicine, Aristotle University of Thessaloniki, Thessaloniki, Greece

Abstract: Food and meat quality is formed mainly by the consumers' expectations and is related to nutritional value, organoleptic characteristics and food safety. Consumers rely on several factors that may influence their choices. Beef and sheep meat have always been considered as a highly desirable food commodity worldwide. However, the preferences in different countries and even in different social groups within the same country tend to differ. Several issues, such as contemporary health hazards and scandals, or certain socioeconomic fluctuations, can cause an abrupt change on consumer preferences. In this review an effort was made to identify the factors that influence the European consumer desires, behaviours and preferences. As a case of interest, the Greek consumer's attitude towards different types of meat was portrayed. Therefore this review can aid food scientists and professionals in order to predict the consumer preferences and promptly adapt to any changes observed.

Keywords: consumer; behaviour; preferences; lamb meat; beef; Europe; Greece.

DOI: 10.1504/IJARGE.2021.121671

International Journal of Agricultural Resources, Governance and Ecology, 2021 Vol.17 No.2/3/4, pp.414 - 431

Received: 31 Mar 2021
Accepted: 06 Aug 2021

Published online: 22 Mar 2022 *