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dc.contributor.authorBaba, Yasmina
dc.contributor.authorKallas, Zein
dc.contributor.authorCosta-Font, Montserrat
dc.contributor.authorGil Roig, José María
dc.contributor.authorRealini Cujó, Carolina
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia
dc.date.accessioned2016-03-08T13:27:32Z
dc.date.available2017-01-03T01:30:48Z
dc.date.issued2016-01-01
dc.identifier.citationBaba, 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.issn0309-1740
dc.identifier.urihttp://hdl.handle.net/2117/83968
dc.description.abstractThe 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.extent9 p.
dc.language.isoeng
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.subjectÀrees temàtiques de la UPC::Enginyeria agroalimentària
dc.subjectÀrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Alimentació i nutrició humana
dc.subject.lcshBeef
dc.subject.otherOmega-3
dc.subject.otherConjugated linoleic acid
dc.subject.otherMeat
dc.subject.otherChoice experiment
dc.subject.otherGeneralized Multinomial Logit model
dc.subject.otherWILLINGNESS-TO-PAY
dc.subject.otherCONJUGATED LINOLEIC-ACID
dc.subject.otherFUNCTIONAL FOODS
dc.subject.otherMEAT-PRODUCTS
dc.subject.otherPROCESSED MEAT
dc.subject.otherHEALTH CLAIMS
dc.subject.otherRELATIVE IMPORTANCE
dc.subject.otherCHOICE EXPERIMENTS
dc.subject.otherURUGUAYAN BEEF
dc.subject.otherFINISHING DIET
dc.titleImpact of hedonic evaluation on consumers' preferences for beef attributes including its enrichment with n-3 and CLA fatty acids
dc.typeArticle
dc.subject.lemacConsumidors -- Conducta -- Mètodes de simulació
dc.contributor.groupUniversitat Politècnica de Catalunya. CREDA - Centre de Recerca en Economia i Desenvolupament Agroalimentari
dc.identifier.doi10.1016/j.meatsci.2015.08.005
dc.rights.accessOpen Access
drac.iddocument17526415
dc.description.versionPostprint (published version)
upcommons.citation.authorBaba, Y.; Kallas, Z.; Costa-Font, M.; Gil, J.M.; Realini Cujó, Carolina
upcommons.citation.publishedtrue
upcommons.citation.publicationNameMeat science
upcommons.citation.volume111
upcommons.citation.startingPage9
upcommons.citation.endingPage17


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