Volume 22, Issue 162 (2025)                   FSCT 2025, 22(162): 137-155 | Back to browse issues page

‎ 10.22034/FSCT.22.162.137

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Bazhan M, Aminzare M, Shafiei Sabet F, Adab Z, Hosseini H. Perception and attitude towards meat products among consumers in Tehran. FSCT 2025; 22 (162) :137-155
URL: http://fsct.modares.ac.ir/article-7-74932-en.html
Perception and attitude towards meat products among consumers in Tehran
Marjan Bazhan * 1, Majid Aminzare2 , Farnam Shafiei Sabet3 , Zohreh Adab4 , Hedayat Hosseini5
1- Department of Community Nutrition, Faculty of Nutrition Sciences and Food Technology, National Nutrition, and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran , marjanbazhan@yahoo.com
2- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
3- Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
4- Shemiranat Health Network, Shahid Beheshti University of Medical Sciences, Tehran, Iran
5- Department of Food Science and Technology, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Abstract:   (102 Views)
In recent years, there has been a notable increase in the consumption of sausages, particularly among younger individuals. However, the perception and attitude of consumers towards these products in the country remain poorly documented. This study was designed to investigate this issue among consumers in Tehran.The research was carried out using a qualitative approach. The study examined adults aged 18 to 60 years who lived in Tehran. Semi-structured face-to-face interviews were used to collect qualitative data. A total of 43 individuals (25 women and 18 men) participated in the study. Participants were selected using a purposeful sampling technique to ensure maximum diversity. Qualitative content analysis of the data was conducted using MAXQDA2020 software. The participants, including those who consumed sausages, perceived sausages as unhealthy and unsafe due to several factors. These factors include poor quality raw materials, fraudulent production, harmful additives such as nitrates, and high levels of fat and salt. Furthermore, sausages are believed to have the potential to cause a range of diseases, including heart disease, high blood pressure, and cancer. This contributes to a negative attitude towards these products. Participants' lack of trust in the information provided on food labels, particularly regarding product ingredients, caused them to disregard it. In this study, participants expressed distrust not only towards manufacturers but also towards regulatory institutions and their performance. This research plays a pivotal role in enhancing the quality of these products at the national level by in-depth examination of the understanding and attitude of consumers towards sausages. The findings of this study demonstrate the necessity for meat product producers to enhance the quality of their raw materials, adopt healthier production methods, provide transparent labelling and reinforce consumer trust in order to address concerns and meet consumer expectations.
 
Keywords: Perception, Attitude, Consumers, Meat products, Qualitative study
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Article Type: Original Research | Subject: Food quality control
Received: 2024/05/4 | Accepted: 2024/11/10 | Published: 2025/07/23
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