Pink slimed: Media framing of novel food technologies and risk related to ground beef and processed foods in the U.S.

Kristin K. Runge, Jennifer H. Chung, Leona Yi Fan Su, Dominique Brossard, Dietram A. Scheufele

Research output: Contribution to journalArticle

Abstract

In March 2012 ABC World News Report aired a series of reports on lean finely textured beef (LFTB) that resulted in a 10-year low for beef prices and the bankruptcy of a major firm that produced LFTB. Using a random sample survey, we tested the effects of the media frame “pink slime” and industry frame “lean finely textured beef,” alongside media use, food-related knowledge, trust in food-related institutions and preference for local, fresh, organic and GMO-free foods on perceptions of risk related to ground beef containing pink slime/LFTB, processed foods and red meat. The “pink slime” frame was strongly and positively associated with risk related to ground beef, but not risk related to red meat or processed foods. Attention to news stories about pink slime/LFTB was strongly associated with risk related to ground beef and processed foods, but not red meat. We found varying effects of food values, knowledge and trust on all three dependent variables. Implications are discussed.

Original languageEnglish (US)
Pages (from-to)242-251
Number of pages10
JournalMeat Science
Volume143
DOIs
StatePublished - Sep 2018

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Keywords

  • Beef
  • Consumer perception
  • Framing
  • Mass media
  • Risk

ASJC Scopus subject areas

  • Food Science

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