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|Title: ||Factors that predict consumer acceptance of enriched processed meats|
|Authors: ||Shan, Liran C.|
de Brun, Aoife
Wall, Patrick G.
Monahan, Frank J.
|Issue Date: ||8-Jul-2017|
|Citation: ||Liran C. Shan, Maeve Henchion, Aoife De Brún, Celine Murrin, Patrick G. Wall, Frank J. Monahan, Factors that predict consumer acceptance of enriched processed meats, Meat Science, 2017, 133, 185-193, http://dx.doi.org/10.1016/j.meatsci.2017.07.006|
|Series/Report no.: ||Meat Science;vol 133|
|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.|
The study was funded by Food Institutional Research Measure of the Irish Department of Agriculture, Food and the Marine (project no. 11/F/035).
|Appears in Collections:||Food Marketing & Agri-Innovation|
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