Repository logo
  • Log In
    New user? Click here to register.Have you forgotten your password?
University College Dublin
  • Colleges & Schools
  • Statistics
  • All of DSpace
  • Log In
    New user? Click here to register.Have you forgotten your password?
  1. Home
  2. College of Health and Agricultural Sciences
  3. School of Nursing, Midwifery & Health Systems
  4. Nursing, Midwifery & Health Systems Research Collection
  5. Consumer evaluations of processed meat products reformulated to be healthier - A conjoint analysis study
 
  • Details
Options

Consumer evaluations of processed meat products reformulated to be healthier - A conjoint analysis study

Author(s)
Shan, Liran Christine 
De Brún, Aoife 
Henchion, Maeve 
Li, Chenguang 
Murrin, Celine 
Wall, Patrick G. 
Monahan, Frank J. 
Uri
http://hdl.handle.net/10197/8707
Date Issued
September 2017
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
Keywords
  • Processed meat

  • Health

  • Consumer

  • Conjoint analysis

  • Consumer segmentation...

DOI
10.1016/j.meatsci.2017.04.239
Language
English
Status of Item
Peer reviewed
This item is made available under a Creative Commons License
https://creativecommons.org/licenses/by-nc-nd/3.0/ie/
Owning collection
Nursing, Midwifery & Health Systems Research Collection
Scopus© citations
78
Acquisition Date
Mar 26, 2023
View Details
Views
1680
Last Week
3
Last Month
3
Acquisition Date
Mar 26, 2023
View Details
Downloads
253
Acquisition Date
Mar 26, 2023
View Details
google-scholar
University College Dublin Research Repository UCD
The Library, University College Dublin, Belfield, Dublin 4
Phone: +353 (0)1 716 7583
Fax: +353 (0)1 283 7667
Email: mailto:research.repository@ucd.ie
Guide: http://libguides.ucd.ie/rru

Built with DSpace-CRIS software - Extension maintained and optimized by 4Science

  • Cookie settings
  • Privacy policy
  • End User Agreement