The preference of consumers towards meat products has been a subject of interest for researchers and

marketers alike. With the globalization of food markets, Korean meat products have gained popularity
worldwide. This review aims to examine the existing literature on the preferences of consumers towards
Korean meat products, exploring factors that influence their choices and the implications for the
industry.

Related Literature

Consumer preferences play a vital role in shaping the demand for various products, including meat.
Understanding the factors influencing consumer preferences is crucial for businesses in the food
industry, particularly in the context of Korean meat products. This literature review explores key studies
and concepts related to consumer preferences, authenticity, trustworthiness, food safety, flavor, and
attributes that impact consumer decisions in the Korean meat market.

The concept of utility, representing the satisfaction or benefit derived from consuming a product, is
central to understanding consumer preferences. However, measuring utility is challenging since it is
subjective and cannot be quantified like physical attributes (University of Minnesota, "Principles of
Economics: 7.1 The Concept of Utility").

https://open.lib.umn.edu/principleseconomics/chapter/7-1-the-concept-of-utility/

In today's evolving market, consumer preferences are influenced by various factors. Concerns such as
environmental impacts, climate change, health improvement (especially during the pandemic), food
waste awareness, animal welfare, rising incomes, and urbanization drive changes in consumer behavior
and food preferences (Griffen, 2020; Nunes, Ordanini and Giambastiani, 2021).

https://youtu.be/itp04E5xiNg

Additionally, consumers now expect transparency, authenticity, and responsible sourcing from the food
industry, focusing on factors like carbon footprint, food labeling, and safety (Labelinsight, 2016
https://nielseniq.com/global/en/landing-page/label-insight/ ; Macready et al., 2020
https://www.researchgate.net/publication/339887151_Consumer_trust_in_the_food_value_chain_and
_its_impact_on_consumer_confidence_A_model_for_assessing_consumer_trust_and_evidence_from_a
_5-country_study_in_Europe ; Siegner, 2019 https://www.mdpi.com/2071-1050/10/9/2988 ) The
COVID-19 pandemic has further heightened consumers' sensitivity to hygiene and food safety, affecting
their fundamental behaviors related to buying, preparing, and consuming food. Surveys also suggest
that the pandemic has influenced public trust in the food sector (Borsellino, Kaliji, and Schimmenti, 2020
https://econpapers.repec.org/article/gamjsusta/v_3a12_3ay_3a2020_3ai_3a20_3ap_3a8366-
_3ad_3a426453.htm ; EIT Food, 2020
https://www.eitfood.eu/media/documents/EIT_Food_2020_Annual_Impact_Report_Final_Sep_2021.pd
f ; Edelman Trust Barometer, 2021 https://www.edelman.com/trust/2021-trust-barometer/dramatic-
declines-food-and-beverage-trust ).

The flavor characteristics of food are primarily detected by the nose and olfactory receptors before and
during chewing. Volatile flavor components of food arise from various sources, including Maillard
reactions, thermal degradation of fatty acids, vitamin degradation, and the interaction of Maillard
reaction intermediates with lipid-degradation products during cooking (Mottram, 1993
https://pubs.acs.org/doi/10.1021/bk-1994-0543.ch010 )

In the context of meat attributes, freshness, taste/flavor, guaranteed safety, tenderness, leanness, and
price were rated as extremely important by consumers. These attributes provide valuable information
for meat producers who aim to niche market their products and cater to specific consumer preferences
(University Center for Economic Development Publication 2006/07-13, “Locally Produced Livestock
Processing and Marketing Feasibility Assessment,” by K. Curtis, M. Cowee, A. Acosta, W. Hu, S. Lewis,
and T. Harris). https://extension.unr.edu/publication.aspx?PubID=2282