COVID-19 and Beef Consumption in Mexico

This study evaluated Mexican consumers’ perceptions of the association between COVID-19 transmission and food consumption and assessed changes in their preferences for beef product attributes before and during the pandemic. Data were collected through two online consumer surveys (n = 2,020). Nearly half of the respondents (48.2%) perceived high/medium risks of being infected with COVID-19 through food. Results indicated a reduction in the ratings (i.e., preferences) of sensory and organoleptic attributes (freshness, flavor, and color) and food safety before and during the pandemic. Conversely, there was an increase in the ratings of extrinsic and production-related characteristics (organic labeling, production system, and traceability).

本研究评估了墨西哥消费者对COVID-19传播与食品消费之间关联的认知，并分析了疫情前后他们对牛肉产品属性偏好的变化。数据通过两次在线消费者调查收集（n=2020）。近半数受访者（48.2%）认为通过食品感染COVID-19存在高/中度风险。结果显示，疫情前后消费者对感官与感官特性（新鲜度、风味、颜色）及食品安全的评分（即偏好）有所下降。相反，对外部属性及生产相关特征（有机标签、生产体系、可追溯性）的评分则有所上升。