Beef acceptance index proposition

Thelma Lucchese-Cheung; Eduardo Eugênio Spers; Matheus Wemersom Gomes Pereira; Priscila Caroline Souza Paiva Dias

Beef acceptance index proposition

2021

Thelma Lucchese-Cheung | Eduardo Eugênio Spers | Matheus Wemersom Gomes Pereira | Priscila Caroline Souza Paiva Dias

Summary: Beliefs, social rules, and food taboos influence the emotions we feel about food, determining our attitudes and consumption behaviors. The more a product represents values considered important to individuals, the greater the chance of being chosen for consumption. This article aimed to investigate levels of zoophagy and sarcophagy to propose an index to understand consumers' attitudes towards beef. Three hundred and eighty-five people answered a structured questionnaire that allowed them to assess personality traits and attitudes that can explain beef consumption, as well as its rejection. Factor analysis was the analytical model chosen to construct the attitude determination index. For the construction of the General Degradation Index (GDI), an attitude determination index associated with the degree of zoophagy was built first. The results indicate that extroversion, individualism, festivity, and immediacy were the traits that best characterized positive attitudes towards beef. On the other hand, negative attitudes of introspection, reflection, emotional character, and concern for the future marked the responses of those who answered.

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