Factors that predict consumer acceptance of enriched processed meats
Files in This Item:
|Shan_et_al_2017_Factors_that_predict_consumer_acceptance_of_enriched_processed_meats.docx||81.9 kB||Microsoft Word||Download Request a copy|
|Title:||Factors that predict consumer acceptance of enriched processed meats||Authors:||Shan, Liran Christine
De Brún, Aoife
Wall, Patrick G.
Monahan, Frank J.
|Permanent link:||http://hdl.handle.net/10197/9210||Date:||Nov-2017||Abstract:||The study aimed to understand predictors of consumers' purchase intention towards processed meat based functional foods (i.e. enriched processed meat). A cross-sectional survey was conducted with 486 processed meat consumers in spring 2016. Results showed that processed meats were perceived differently in healthiness, with sausage-type products perceived less healthy than cured meat products. Consumers were in general more uncertain than positive about enriched processed meat but differences existed in terms of the attitudes and purchase intention. Following regression analysis, consumers' purchase intention towards enriched processed meat was primarily driven by their attitudes towards the product concept. Perceived healthiness of existing products and eating frequency of processed meat were also positively associated with the purchase intention. Other factors such as general food choice motives, socio-demographic characteristics, consumer health and the consumption of functional foods and dietary supplements in general, were not significant predictors of the purchase intention for enriched processed meat.||Funding Details:||Department of Agriculture, Food and the Marine||Type of material:||Journal Article||Publisher:||Elsevier||Copyright (published version):||2017 Elsevier||Keywords:||Consumer;Functional food;Meat;Attitude;Food acceptance||Language:||en||Status of Item:||Peer reviewed|
|Appears in Collections:||Nursing, Midwifery & Health Systems Research Collection|
Institute of Food and Health Research Collection
Show full item record
This item is available under the Attribution-NonCommercial-NoDerivs 3.0 Ireland. No item may be reproduced for commercial purposes. For other possible restrictions on use please refer to the publisher's URL where this is made available, or to notes contained in the item itself. Other terms may apply.