Department of Management

Pork in good company? Exploratory analysis of side dishes, beverages, foodscapes and individual characteristics

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  • Wim Verbeke, Ghent University, Department of Agricultural Economics, Belgium
  • Federico J. Perez-Cueto, Ghent University, Belgium
  • Marcia D. de Barcellos, Federal University of Rio Grande do Sul, Brazil
  • Klaus G Grunert
The objective of this study is to explore the association between pork as the main meal component and the choice for side dishes and beverages depending on foodscape and individual characteristics, including overweight and obesity among fresh pork consumers (n=2,156) in five European countries (Belgium, Denmark, Germany, Greece and Poland). Males were found to combine pork more with caloric drinking (odds ratio=1.32) and low levels of vegetable intake (odds ratio=1.32) compared to females. Younger consumers were more likely to combine pork with low levels of vegetable intake but less likely to combine pork with sauces or condiments. Heavy users of pork were more likely (odds ratio=1.43) to combine pork with sauces or condiments. The study also found an
association between being overweight or obese and higher consumption of carbohydrate rich staple foods (odds ratio=1.30) and caloric drinks (odds ratio=1.30) as side dishes to pork meat. Substantial cross-cultural differences were revealed in line with typical pork consumption and meal composition
habits in the respective countries. Finally, this study found that the company of family plays a significant role when choosing side dishes for pork as meal center, thus constituting a relevant venue for the positioning and marketing of pork, as well as for future public health information about meals with pork as main meal component.
Original languageEnglish
JournalMeat Science
Volume95
Issue3
Pages (from-to)694-698
Number of pages5
ISSN0309-1740
DOIs
Publication statusPublished - 2013

    Research areas

  • Consumer, Meal, Pork, Side dishes, Vegetables, MAPP

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