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Consumer evaluations of processed meat products reformulated to be healthier - A conjoint analysis study
Date Issued
2017-09
Abstract
Recent innovations in processed meats focus on healthier reformulations through reducing negative constituents and/or adding health beneficial ingredients. This study explored the influence of base meat product (ham, sausages, beef burger), salt and/or fat content (reduced or not), healthy ingredients (omega 3, vitamin E, none), and price (average or higher than average) on consumers' purchase intention and quality judgement of processed meats. A survey (n = 481) using conjoint methodology and cluster analysis was conducted. Price and base meat product were most important for consumers' purchase intention, followed by healthy ingredient and salt and/or fat content. In reformulation, consumers had a preference for ham and sausages over beef burgers, and for reduced salt and/or fat over non reduction. In relation to healthy ingredients, omega 3 was preferred over none, and vitamin E was least preferred. Healthier reformulations improved the perceived healthiness of processed meats. Cluster analyses identified three consumer segments with different product preferences.
Sponsorship
Department of Agriculture, Food and the Marine
Type of Material
Journal Article
Publisher
Elsevier
Journal
Meat Science
Volume
131
Start Page
82
End Page
89
Copyright (Published Version)
2017 Elsevier
Language
English
Status of Item
Peer reviewed
This item is made available under a Creative Commons License
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Name
Consumer_evaluations_of_processed_meat_products_reformulated_to_be_healthier_Âż_a_conjoint_analysis_study.docx
Size
71.24 KB
Format
Microsoft Word
Checksum (MD5)
af837f6df68a66e40021326cac465ac4
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