What product cues influence consumers' perceived value of pork meat?
The consumption of pork meat products is increasing due to its affordability, versatility and high protein content.
A North-West University (NWU) research project from the Consumer Sciences subject group in the School of Applied Health Sciences, is focusing on food product cues (sensory and non-sensory attributes) that influence consumers’ food choices. Prof Annchen Mielmann is now looking into the cues of pork meat because of its increased popularity among consumers.