Consumer behaviour and knowledge related to freezing and defrosting meat at home: An exploratory study

• Published in: British food journal (1966) 2007-01, Vol.109 (7), p.511-518
• Main Authors: Damen, F.W.M, Steenbekkers, L.P.A
• Format: Article
• Language: English
• Subjects: Behavior; Consumer behavior; Consumer education; Consumers; food beliefs; food contamination; Food contamination & poisoning; Food handling; food microbiology; Food safety; Food storage; foods; Freezing; Frozen foods; home food preparation; home food preservation; home food storage; Households; Interviews; Knowledge; Meat; Meat quality; microbial contamination; Nutrition; Packaging; perceptions; Studies; thawing
• ISSN: 0007-070X; 1758-4108
• DOI: 10.1108/00070700710761509

Purpose - The purpose of this paper is to gain insight into the ways consumers freeze and defrost meat, the reasons for their behaviour and the knowledge they have about the process of freezing and defrosting. Consumers are aware of the microbiological safety risks involved in the consumption of meat. Therefore, many consumers freeze fresh meat to be able to store it safely for a longer period of time. In order to keep the quality of the meat, the freezing and defrosting process should follow certain basic principles. Design/methodology/approach - In this explorative paper, oral interviews were held with families with young children about their habits concerning the freezing and defrosting of meat. Their knowledge about these processes and the related principles was assessed with help of multiple-choice questions. Findings - The paper finds that differences exist between knowledge and actual behaviour, which might result in a shortfall in the microbiological safety of the consumed meat. Research limitations/implications - Actual behaviour when freezing and defrosting was not observed in the paper, but asked for in an interview. In a larger study observations might be a useful research method to be added. Practical implications - The paper shows that a discrepancy exists between knowledge and actual behaviour. It is concluded that the actual behaviour might lead to microbiological risks. This could be studied in a supplemental research. Originality/value - This paper reveals that consumer education about food storage and food handling is recommended.