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dc.contributor.authorKallas, Zein
dc.contributor.authorMartínez, Beatriz
dc.contributor.authorPanella-Riera, Nuria
dc.contributor.authorGil Roig, José María
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia
dc.date.accessioned2017-03-09T09:08:22Z
dc.date.available2017-03-09T09:08:22Z
dc.date.issued2016-06-28
dc.identifier.citationKallas, Z., Martínez, B., Panella-Riera, N., Gil, J. The effect of sensory experience on expected preferences toward a masking strategy for boar-tainted frankfurter sausages. "Food quality and preference", 28 Juny 2016, vol. 54, p. 1-12.
dc.identifier.issn0950-3293
dc.identifier.urihttp://hdl.handle.net/2117/102169
dc.description.abstractThe potential banning of surgical pig castration in the EU is to be announced by 1 January 2018, which may change stakeholder and consumer preferences. This study analysed consumers’ expected preferences regarding smoking and applying a mixture of spices to high-level boar-taint frankfurter sausages. Consumers’ acceptance through a hedonic evaluation of the masking strategy and its impact on expected preferences were analysed. We carried out two non-hypothetical discrete choice experiments by creating a real shopping scenario before and after a sensory experience test for a sample of 150 consumers from the metropolitan area of Madrid, Spain. The data used in this analysis were obtained from self-completed structured questionnaires following a quota sampling approach. The recently developed generalized multinomial logit model (GMNL) was used for analysis. The results showed the appropriateness of the proposed masking strategy of boar meat for the processed meat industry in Spain. Consumers stated their willingness to pay a premium for this flavour. The sensory experience had an impact on the mean preference and the scale heterogeneity. The degree of randomness and consumer uncertainty decreased significantly after the eating experience of the product.
dc.format.extent12 p.
dc.language.isoeng
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.subjectÀrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Indústria de la carn
dc.subject.lcshSwine
dc.subject.otherConsumer preference
dc.subject.otherBoar taint
dc.subject.otherNon-hypothetical discrete choice experiments
dc.subject.otherGeneralized multinomial logit
dc.subject.otherFrankfurter sausages
dc.titleThe effect of sensory experience on expected preferences toward a masking strategy for boar-tainted frankfurter sausages
dc.typeArticle
dc.subject.lemacCarn de porc -- Indústria i comerç
dc.contributor.groupUniversitat Politècnica de Catalunya. CREDA - Centre de Recerca en Economia i Desenvolupament Agroalimentari
dc.identifier.doi10.1016/j.foodqual.2016.06.015
dc.rights.accessOpen Access
local.identifier.drac19684637
dc.description.versionPostprint (published version)
local.citation.authorKallas, Z.; Martínez, B.; Panella-Riera, N.; Gil, J.M.
local.citation.publicationNameFood quality and preference
local.citation.volume54
local.citation.startingPage1
local.citation.endingPage12


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Except where otherwise noted, content on this work is licensed under a Creative Commons license : Attribution-NonCommercial-NoDerivs 3.0 Spain