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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 | Costa-Font, Montserrat |
dc.contributor.author | Gil Roig, José María |
dc.contributor.author | Realini Cujó, Carolina |
dc.contributor.other | Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia |
dc.date.accessioned | 2016-03-08T13:27:32Z |
dc.date.available | 2017-01-03T01:30:48Z |
dc.date.issued | 2016-01-01 |
dc.identifier.citation | Baba, Y., Kallas, Z., Costa-Font, M., Gil, J.M., Realini Cujó, Carolina. Impact of hedonic evaluation on consumers' preferences for beef attributes including its enrichment with n-3 and CLA fatty acids. "Meat science", 01 Gener 2016, vol. 111, p. 9-17. |
dc.identifier.issn | 0309-1740 |
dc.identifier.uri | http://hdl.handle.net/2117/83968 |
dc.description.abstract | The impact of hedonic evaluation on consumers' preferences for beef attributes was evaluated (origin, animal diet, fat content, color, price) including its enrichment with omega-3 (n-3) and conjugated linoleic acid (CLA) fatty acids. One group of consumers (n = 325) received information about n-3 and CLA, while the other group (n = 322) received no information. Consumers conducted a Discrete Choice Experiment (DCE), using the recently developed Generalized Multinomial Logit model; followed by a blind hedonic evaluation of beef samples, which were identified after tasting, and finally repeated the DCE. Results showed that hedonic evaluation had a significant impact on consumers' preferences, which were similar after tasting for all consumers, with less emphasis on the fat content, color, and origin attributes and greater emphasis on animal diet. Preference for n-3 enriched beef increased, while preference for CLA enriched beef was still not significant after tasting. The information provided had a significant effect on consumers' beef preferences, but no significant impact on beef liking scores. (C) 2015 Elsevier Ltd. All rights reserved. |
dc.format.extent | 9 p. |
dc.language.iso | eng |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/es/ |
dc.subject | Àrees temàtiques de la UPC::Enginyeria agroalimentària |
dc.subject | Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Alimentació i nutrició humana |
dc.subject.lcsh | Beef |
dc.subject.other | Omega-3 |
dc.subject.other | Conjugated linoleic acid |
dc.subject.other | Meat |
dc.subject.other | Choice experiment |
dc.subject.other | Generalized Multinomial Logit model |
dc.subject.other | WILLINGNESS-TO-PAY |
dc.subject.other | CONJUGATED LINOLEIC-ACID |
dc.subject.other | FUNCTIONAL FOODS |
dc.subject.other | MEAT-PRODUCTS |
dc.subject.other | PROCESSED MEAT |
dc.subject.other | HEALTH CLAIMS |
dc.subject.other | RELATIVE IMPORTANCE |
dc.subject.other | CHOICE EXPERIMENTS |
dc.subject.other | URUGUAYAN BEEF |
dc.subject.other | FINISHING DIET |
dc.title | Impact of hedonic evaluation on consumers' preferences for beef attributes including its enrichment with n-3 and CLA fatty acids |
dc.type | Article |
dc.subject.lemac | Consumidors -- Conducta -- Mètodes de simulació |
dc.contributor.group | Universitat Politècnica de Catalunya. CREDA - Centre de Recerca en Economia i Desenvolupament Agroalimentari |
dc.identifier.doi | 10.1016/j.meatsci.2015.08.005 |
dc.rights.access | Open Access |
local.identifier.drac | 17526415 |
dc.description.version | Postprint (published version) |
local.citation.author | Baba, Y.; Kallas, Z.; Costa-Font, M.; Gil, J.M.; Realini Cujó, Carolina |
local.citation.publicationName | Meat science |
local.citation.volume | 111 |
local.citation.startingPage | 9 |
local.citation.endingPage | 17 |
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