Consumer evaluations of processed meat products reformulated to be healthier - A conjoint analysis study
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|Title:||Consumer evaluations of processed meat products reformulated to be healthier - A conjoint analysis study||Authors:||Shan, Liran Christine
De Brún, Aoife
Wall, Patrick G.
Monahan, Frank J.
|Permanent link:||http://hdl.handle.net/10197/8707||Date:||Sep-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.||Funding Details:||Department of Agriculture, Food and the Marine||Type of material:||Journal Article||Publisher:||Elsevier||Copyright (published version):||2017 Elsevier||Keywords:||Processed meat;Health;Consumer;Conjoint analysis;Consumer segmentation||DOI:||10.1016/j.meatsci.2017.04.239||Language:||en||Status of Item:||Peer reviewed|
|Appears in Collections:||Nursing, Midwifery & Health Systems Research Collection|
Institute of Food and Health Research Collection
Agriculture and Food Science Research Collection
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