Impact of hedonic evaluation on consumers’ preferences for beef attributes including its enrichment with n-3 and cla fatty acids
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The impact of hedonic evaluation on Spanish consumers’ preferences towards beef attributes including its enrichment with polyunsaturated fatty acids (n-3: omega-3 and CLA: conjugated linoleic acid) was analysed using choice experiments (CE). 642 consumers from three Spanish cities were divided into two groups and half of them received information about n-3 and CLA fatty acids. Consumers evaluated the relative importance of beef attributes and their levels by conducting a CE, subsequently tasted four different beef samples and concluded by repeating the CE. Results showed higher consumers’ overall acceptability scores for beef enriched with n-3 and CLA than conventional beef, and the information offered to consumers had no significance impact on their acceptability scores. However, the hedonic evaluation had a significant impact on consumer beef preferences, in particular, for the animal diet attribute. The utility for beef enriched with n-3 fatty acids increased significantly after tasting, especially for the non-informed consumers.
CitacióBaba, Y. [et al.]. Impact of hedonic evaluation on consumers’ preferences for beef attributes including its enrichment with n-3 and cla fatty acids. A: International Congress of Meat Science and Technology. "FINAL REPORT ICOMST 2014". Punta del Este: 2014.
Versió de l'editorhttp://www.icomst2014.org/
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