American Journal of Food and Nutrition
ISSN (Print): 2374-1155 ISSN (Online): 2374-1163 Website: http://www.sciepub.com/journal/ajfn Editor-in-chief: Mihalis Panagiotidis
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American Journal of Food and Nutrition. 2016, 4(2), 30-39
DOI: 10.12691/ajfn-4-2-1
Open AccessReview Article

Consumption Patterns and Consumer Attitudes to Beef and Sheep Meat in China

Yanwei Mao1, 2, , David L. Hopkins1, 2, Yimin. Zhang1 and Xin Luo1, 3

1College of Food Science and Engineering, Shandong Agricultural University, Taian, PR China

2Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, Australia

3Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, PR China

Pub. Date: April 29, 2016

Cite this paper:
Yanwei Mao, David L. Hopkins, Yimin. Zhang and Xin Luo. Consumption Patterns and Consumer Attitudes to Beef and Sheep Meat in China. American Journal of Food and Nutrition. 2016; 4(2):30-39. doi: 10.12691/ajfn-4-2-1

Abstract

This review paper provides an overview of the meat production status in China and Chinese consumer requirements with respect to red meat, especially for beef and sheep meat. The analysis of meat output, consumption and price indicates that the production and consumption of beef and sheep meat has increased in China, and the price of meat has risen significantly as the consumption requirements have risen. The quantity and quality requirements of Chinese consumers in terms of beef and sheep meat are different between urban and rural residents and regions, and are influenced by price, income, religious beliefs, flavor, nutritional value, dietary habits, safety and eating quality. The demand for high quality and the concern with respect to the safety of beef and sheep meat by Chinese consumers is increasing, but there are gaps between the requirements and the supply, despite the increased the importation of beef and sheep meat. Lastly, the paper outlines what the meat industry and researchers should do to promote the strength of Chinese meat industry, and gives guidance to exporting countries with respect to the quality Chinese consumers are likely to expect in the future.

Keywords:
chinese consumer quality requirements influencing factors cooking guidelines

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

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