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

Author(s)
Shan, Liran Christine  
De BrĂșn, Aoife  
Henchion, Maeve  
Li, Chenguang  
Murrin, Celine  
Wall, Patrick G.  
Monahan, Frank J.  
Uri
http://hdl.handle.net/10197/8707
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
Subjects

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/
File(s)
No Thumbnail Available
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

Owning collection
Nursing, Midwifery & Health Systems Research Collection
Mapped collections
Agriculture and Food Science Research Collection‱
Institute of Food and Health Research Collection

Item descriptive metadata is released under a CC-0 (public domain) license: https://creativecommons.org/public-domain/cc0/.
All other content is subject to copyright.

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