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Impact of hedonic evaluation on consumers’ preferences for beef attributes including its enrichment with n-3 and cla fatty acids
dc.contributor.author | Baba, Yasmina |
dc.contributor.author | Kallas, Zein |
dc.contributor.author | Gil Roig, José María |
dc.contributor.author | Realini, Carolina |
dc.contributor.other | Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia |
dc.date.accessioned | 2015-06-29T06:43:24Z |
dc.date.created | 2014 |
dc.date.issued | 2014 |
dc.identifier.citation | Baba, 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. |
dc.identifier.uri | http://hdl.handle.net/2117/28449 |
dc.description.abstract | 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. |
dc.language.iso | eng |
dc.rights | Attribution-NonCommercial-NoDerivs 3.0 Spain |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/es/ |
dc.subject | Àrees temàtiques de la UPC::Enginyeria agroalimentària::Aspectes econòmics |
dc.subject.lcsh | Consumers--Attitudes |
dc.subject.other | polyunsaturated fatty acids |
dc.subject.other | omega-3 |
dc.subject.other | conjugated linoleic acid |
dc.subject.other | consumer preferences |
dc.subject.other | meat |
dc.subject.other | choice experiments |
dc.title | Impact of hedonic evaluation on consumers’ preferences for beef attributes including its enrichment with n-3 and cla fatty acids |
dc.type | Conference lecture |
dc.subject.lemac | Consumidors--Actituds |
dc.relation.publisherversion | http://www.icomst2014.org/ |
dc.rights.access | Restricted access - publisher's policy |
local.identifier.drac | 15543098 |
dc.description.version | Postprint (published version) |
dc.date.lift | 10000-01-01 |
local.citation.author | Baba, Y.; Kallas, Z.; Gil, J.M.; Realini, C. |
local.citation.contributor | International Congress of Meat Science and Technology |
local.citation.pubplace | Punta del Este |
local.citation.publicationName | FINAL REPORT ICOMST 2014 |