2016年5月,美国强制要求对某些不完整的机械嫩化牛肉(MTB)产品进行标签。MTB产品应该由消费者进行不同的处理,因为病原体可以在嫩化过程中从肉的外部转移到内部。没有标签,很难在视觉上区分一些完整的牛肉和MTB产品,这是一个令人担忧的问题,因为MTB产品需要更高的内部烹饪温度以确保安全。进行了一项探索性研究,以了解消费者对MTB产品的理解以及消费者对新标签的反应。2015年12月至2016年5月,在弗吉尼亚州和北卡罗来纳州的农村和城市环境中召集了13个焦点小组。会议被录音,逐字转录,并通过常数比较专题分析进行分析。虽然通常会购买MTB产品,准备好了,和消费,消费者对MTB产品和MTB工艺的认识有限。一般来说,标签混淆了参与者,他们不理解这个信息。具体来说,“刀片嫩化”和“机械嫩化”等术语优于标签上的“针头嫩化”。一旦解释,许多人想要更多的信息和更好的信息。通过多管齐下的方法,其他消息传递方法(例如,在商店里,通过技术,和认证)受到消费者的高度重视,可能会导致信息清晰度增加。最终,牛肉的内在和外在特性而不是MTB产品仍然是购买和准备的主要指南。这项研究是第一个关于美国人对MTB产品的看法的研究。需要了解消费者对MTB产品和标签的认识,以开发有针对性的风险消息通信工具。
In May 2016, labeling of certain nonintact mechanically tenderized beef (MTB) products was mandated in the United States. MTB products should be handled differently by the consumer because pathogens can be transferred from the exterior to the interior of the meat during the tenderization process. Without labeling, it is difficult to visually distinguish between some intact beef and MTB products, which is a concern because MTB products require higher internal cooking temperatures for safety. An exploratory
study was conducted to understand consumer understanding of MTB products and consumer responses to the new
label. Thirteen focus groups were convened in rural and urban settings across Virginia and North Carolina between December 2015 and May 2016. Sessions were audiorecorded, transcribed verbatim, and analyzed through constant-comparison thematic analysis. Although MTB products were commonly bought, prepared, and consumed, consumer awareness of MTB products and the MTB process was limited. Generally, the
label confused participants, and they did not understand the message. Specifically, terminology such as \"blade tenderized\" and \"mechanically tenderized\" were preferred over the term \"needle tenderized\" on labels. Once explained, many individuals wanted more information and better messaging. Through a multiprong approach, other messaging methods (e.g., in stores, through technology, and with certifications) were highly valued by consumers and may result in increased message clarity. Ultimately, the intrinsic and extrinsic properties of the beef rather than the MTB product continued to be the primary guide for purchasing and preparation. This
study is the first to be conducted regarding American perceptions of MTB products. An understanding of consumer awareness of MTB products and labels is needed to develop targeted risk messaging communication tools.