Factors that predict consumer acceptance of enriched processed meats

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Title: Factors that predict consumer acceptance of enriched processed meats
Authors: Shan, Liran ChristineHenchion, MaeveDe Brún, AoifeMurrin, CelineWall, 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
Journal: Meat Science
Volume: 133
Start page: 185
End page: 193
Copyright (published version): 2017 Elsevier
Keywords: ConsumerFunctional foodMeatAttitudeFood acceptance
Language: en
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/
Appears in Collections:Nursing, Midwifery & Health Systems Research Collection
Institute of Food and Health Research Collection

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