In examining consumers’ willingness to pay (WTP) for food attributes, one approach is to use economic experiments, sometimes associated with consumers sensory testing. In this particular research project different types of pork chops are examined to identify consumer WTP for pork chop credence attributes such as traditionally raised, Canadian Pork labelled or identified as coming from a farm with on farm food safety accreditation (CQA). However, the results of the research are only useful for the national industry if the participants’ values can be extrapolated to the Canadian population. The participants in the research completed a survey that was similar in many respects to a national on-line survey completed in Canada two months earlier. Comparing the responses from the pork study to the national on line survey can help identify how different the respondents are. The pork study participants self studied to be part of a consumers panel for the Alberta Food Product Testing Centre in Edmonton. Respondents in both groups have less confidence in pork relative to other food products. Respondents in the pork survey were mostly concerned about antibiotics in meat while national survey respondents were mostly concerned about animals genetically modified for meat, egg or dairy production. In terms of human health issues, pork survey respondents were mostly concerned about while national survey respondents were more concerned about unhealthy eating. Respondents in the pork survey had lower risk perception scores for pork and were more willing to accept the risks of eating pork than the national panel assessed either beef or chicken.

在检查消费者为食物属性支付的意愿时，一种方法是使用经济实验，有时与消费者感官测试相联系。在这个特别的研究项目中，研究了不同类型的猪排，以确定消费者对猪排的信任属性，如传统饲养的、标有或被认为来自农场食品安全认证(CQA)的加拿大猪肉。然而，只有在参与者的价值观可以推断出加拿大人口的情况下，研究结果才对国家工业有用。这项研究的参与者完成了一项调查，在许多方面与两个月前在加拿大完成的全国在线调查相似。比较猪肉研究和全国在线调查的回答可以帮助确定受访者的不同之处。猪肉研究的参与者是埃德蒙顿艾伯塔省食品检测中心消费者小组的一员。与其他食品相比，两组受访者对猪肉的信心都较低。猪肉调查的受访者最担心的是肉类中的抗生素，而全国性调查的受访者最担心的是用于肉类、蛋类或乳制品生产的转基因动物。就人类健康问题而言，受访者最关心的是猪肉，而全国性调查的受访者则更关心不健康的饮食。接受猪肉调查的受访者对猪肉的风险感知得分较低，而且比国家专家组评估的牛肉或鸡肉更愿意接受吃猪肉的风险。