Wanessa Karine da Silva Lima , Larissa Tannus Rebouças , Permínio Oliveira Vidal Júnior , Isabella de Matos Mendes da Silva , Ryzia de Cassia Vieira Cardoso
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A descriptive study was carried out, which involved consumers residing in municipalities in Bahia, with data collection through an online questionnaire and data treatment by descriptive statistics and association tests. 378 consumers participated in the study, of which 48% purchased the product in supermarkets, highlighting flavor/aroma (25.7%) as the factor that most influenced the choice. As for consumption practices, participants reported consuming this meat at home or in bars and restaurants, the main ways of preparing it being fried (36.9%), roasted (22.5%) or as an ingredient in preparations (22.4%) such as <em>farofa</em>, feijoada and puree. Despite its popularity, 40.2% indicated that the product could pose some risk to health, with an association with the need for labeling (p < 0.027), as a way of guaranteeing the identification of origin, shelf life and inspection of the product. Participants also mentioned the possibility of risks present in meat, such as bacteria (30%) and chemical substances (20.1%). The findings show the popularity of smoked meat, expressing its potential as a geographical indication, while pointing out to the perception of sanitary risks, signaling the need for regulation and quality control, aiming to promote its notoriety and market expansion.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.2000,"publicationDate":"2024-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Smoked meat and tradition: Popularity, notoriety, and quality perception\",\"authors\":\"Wanessa Karine da Silva Lima , Larissa Tannus Rebouças , Permínio Oliveira Vidal Júnior , Isabella de Matos Mendes da Silva , Ryzia de Cassia Vieira Cardoso\",\"doi\":\"10.1016/j.ijgfs.2024.100934\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Debate about artisanal products has been on the rise, stemming from initiatives that seek to preserve local food traditions, while dealing with health concerns. In Brazil, smoked meat (Portuguese: <em>carne de fumeiro</em>) is a kind of smoked pork, typical in the town of Maragogipe, in the Northeastern state of Bahia, also popular in other regions. The objective of this study was to understand the popularity and notoriety of smoked meat, as well as the perception of sanitary quality, from the consumers’ perspective and practices. A descriptive study was carried out, which involved consumers residing in municipalities in Bahia, with data collection through an online questionnaire and data treatment by descriptive statistics and association tests. 378 consumers participated in the study, of which 48% purchased the product in supermarkets, highlighting flavor/aroma (25.7%) as the factor that most influenced the choice. As for consumption practices, participants reported consuming this meat at home or in bars and restaurants, the main ways of preparing it being fried (36.9%), roasted (22.5%) or as an ingredient in preparations (22.4%) such as <em>farofa</em>, feijoada and puree. Despite its popularity, 40.2% indicated that the product could pose some risk to health, with an association with the need for labeling (p < 0.027), as a way of guaranteeing the identification of origin, shelf life and inspection of the product. Participants also mentioned the possibility of risks present in meat, such as bacteria (30%) and chemical substances (20.1%). 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引用次数: 0
摘要
关于手工产品的讨论一直在增加,这源于一些旨在保护当地饮食传统,同时解决健康问题的倡议。在巴西,熏肉(葡萄牙语:carne de fumeiro)是一种熏猪肉,是巴伊亚州东北部马拉戈吉佩镇的典型食品,在其他地区也很受欢迎。本研究的目的是从消费者的角度和做法出发,了解熏肉的受欢迎程度和知名度,以及对卫生质量的看法。研究采用描述性研究方法,涉及巴伊亚州各市的消费者,通过在线问卷收集数据,并通过描述性统计和关联测试进行数据处理。378 名消费者参与了研究,其中 48% 的消费者在超市购买了该产品,并强调风味/香气(25.7%)是影响其选择的最主要因素。至于食用方法,参与者表示在家里或在酒吧和餐馆食用这种肉,主要的烹饪方法是油炸(36.9%)、烤制(22.5%)或作为配料(22.4%),如farofa、feijoada和肉泥。尽管该产品很受欢迎,但 40.2%的人表示,它可能会对健康造成一定的风险,这与标签的必要性有关(p < 0.027),标签是保证产品产地识别、保质期和检验的一种方式。参与者还提到了肉中可能存在的风险,如细菌(30%)和化学物质(20.1%)。研究结果表明,熏肉很受欢迎,具有作为地理标志的潜力,但同时也指出了卫生风险的存在,表明有必要进行监管和质量控制,以提高其知名度和扩大市场。
Smoked meat and tradition: Popularity, notoriety, and quality perception
Debate about artisanal products has been on the rise, stemming from initiatives that seek to preserve local food traditions, while dealing with health concerns. In Brazil, smoked meat (Portuguese: carne de fumeiro) is a kind of smoked pork, typical in the town of Maragogipe, in the Northeastern state of Bahia, also popular in other regions. The objective of this study was to understand the popularity and notoriety of smoked meat, as well as the perception of sanitary quality, from the consumers’ perspective and practices. A descriptive study was carried out, which involved consumers residing in municipalities in Bahia, with data collection through an online questionnaire and data treatment by descriptive statistics and association tests. 378 consumers participated in the study, of which 48% purchased the product in supermarkets, highlighting flavor/aroma (25.7%) as the factor that most influenced the choice. As for consumption practices, participants reported consuming this meat at home or in bars and restaurants, the main ways of preparing it being fried (36.9%), roasted (22.5%) or as an ingredient in preparations (22.4%) such as farofa, feijoada and puree. Despite its popularity, 40.2% indicated that the product could pose some risk to health, with an association with the need for labeling (p < 0.027), as a way of guaranteeing the identification of origin, shelf life and inspection of the product. Participants also mentioned the possibility of risks present in meat, such as bacteria (30%) and chemical substances (20.1%). The findings show the popularity of smoked meat, expressing its potential as a geographical indication, while pointing out to the perception of sanitary risks, signaling the need for regulation and quality control, aiming to promote its notoriety and market expansion.
期刊介绍:
International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy.
IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.