Factors that predict consumer acceptance of enriched processed meats

DC FieldValueLanguage
dc.contributor.authorShan, Liran Christine-
dc.contributor.authorHenchion, Maeve-
dc.contributor.authorDe Brún, Aoife-
dc.contributor.authorMurrin, Celine-
dc.contributor.authorWall, Patrick G.-
dc.contributor.authorMonahan, Frank J.-
dc.date.accessioned2018-01-25T16:58:24Z-
dc.date.copyright2017 Elsevieren
dc.date.issued2017-11-
dc.identifier.citationMeat Scienceen
dc.identifier.urihttp://hdl.handle.net/10197/9210-
dc.description.abstractThe 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.en
dc.description.sponsorshipDepartment of Agriculture, Food and the Marineen
dc.language.isoenen
dc.publisherElsevieren
dc.rightsThis is the author’s version of a work that was accepted for publication in Meat Science. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Meat Science (133, (2017)). https://doi.org/10.1016/j.meatsci.2017.07.006en
dc.subjectConsumeren
dc.subjectFunctional fooden
dc.subjectMeaten
dc.subjectAttitudeen
dc.subjectFood acceptanceen
dc.titleFactors that predict consumer acceptance of enriched processed meatsen
dc.typeJournal Articleen
dc.internal.authorcontactotheraoife.debrun@ucd.ie-
dc.statusPeer revieweden
dc.identifier.volume133en
dc.identifier.startpage185en
dc.identifier.endpage193en
dc.neeo.contributorShan|Liran Christine|aut|-
dc.neeo.contributorHenchion|Maeve|aut|-
dc.neeo.contributorDe Brún|Aoife|aut|-
dc.neeo.contributorMurrin|Celine|aut|-
dc.neeo.contributorWall|Patrick G.|aut|-
dc.neeo.contributorMonahan|Frank J.|aut|-
dc.date.embargo2018-08-07-
dc.internal.rmsid774814677-
dc.date.updated2017-07-11T22:02:45Z-
dc.rights.licensehttps://creativecommons.org/licenses/by-nc-nd/3.0/ie/en
item.fulltextWith Fulltext-
item.grantfulltextopen-
Appears in Collections:Nursing, Midwifery & Health Systems Research Collection
Institute of Food and Health Research Collection
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